How to Prepare Matcha: Traditional and Modern Methods

What You'll Need

Before you start, gather your tools. While you can use modern alternatives, traditional tools give the best results:

• Chasen (茶筅) — Bamboo whisk with 80-100 tines. This is the most important tool for achieving a smooth, frothy matcha.
• Chawan (茶碗) — Wide matcha bowl. The wide shape allows proper whisking motion.
• Chashaku (茶杓) — Bamboo scoop. One scoop ≈ 1 gram.
• Sieve — A fine mesh sieve to break up clumps (essential!)

Traditional Usucha (薄茶) — Thin Tea

This is the standard way to enjoy ceremonial matcha:

1. Sift: Sift 2 grams (2 chashaku scoops) of matcha through a fine sieve into your chawan
2. Add water: Pour 70-80ml of water at 70-80°C (not boiling — boiling water destroys delicate flavors)
3. Whisk: Using your chasen, whisk vigorously in a W or M motion (not circular) for 15-20 seconds until a fine, uniform froth forms
4. Enjoy: Drink directly from the bowl. True ceremonial matcha needs no sweetener.

Pro tip: Pre-warm your chawan by pouring hot water in and swirling, then discarding. This keeps your matcha warm longer.

Koicha (濃茶) — Thick Tea

Reserved for the highest quality ceremonial matcha only:

1. Sift 4 grams of matcha into your chawan
2. Add just 30-40ml of 70-80°C water
3. Instead of whisking, knead the matcha slowly in circular motions — no foam should form
4. The result is a thick, paint-like consistency with intense umami

Modern Matcha Latte

Perfect for premium or culinary grade matcha:

1. Sift 2 grams of matcha into a cup
2. Add 30ml of hot water (80°C) and whisk until smooth
3. Heat and froth 200ml of your milk of choice (oat milk works beautifully)
4. Pour frothed milk over the matcha concentrate
5. Optional: add honey or vanilla syrup to taste

Iced Matcha

Refreshing for warm weather:

1. Sift 2 grams of matcha into a glass or shaker
2. Add 30ml of room temperature water and whisk or shake vigorously
3. Fill glass with ice, then top with cold milk or water

Common Mistakes to Avoid

• Boiling water: Always use 70-80°C water. Boiling water makes matcha bitter and destroys L-theanine.
• Not sifting: Matcha clumps easily. Always sift before whisking.
• Circular whisking: Use a W/M pattern, not circular, for proper froth.
• Wrong grade for wrong use: Don't waste ceremonial matcha in lattes — use premium grade. Don't drink culinary matcha straight — it's designed for mixing.