Matcha is different from every other tea you have made. Where most teas involve infusing leaves and removing them, matcha is the whole leaf ground into a fine powder, which you whisk directly into water or milk. Nothing is discarded. Everything the leaf contains ends up in the cup.
This guide covers the methods that actually work at home, whether you want a traditional bowl of whisked matcha or a quick creamy latte before work. The approach is simple and the results improve fast.
Explore JING's matcha collection to find the right grade for the way you want to drink it.
How to use matcha powder: the basics
Because matcha is suspended in liquid rather than infused and removed, a few fundamentals apply regardless of which method you choose. The powder needs to be fine, fresh and lump-free, the water needs to be at the right temperature, and the amounts need to match what you are making.
Grade matters more here than in most teas. Ceremonial grade matcha is made for drinking plain, with water only, and its flavour is smooth, naturally sweet and complex enough to hold up without milk. Latte-grade matcha is made to stand up to milk and oat milk: the flavour is bolder and slightly more robust, which suits a latte but would be too intense for a delicate traditional bowl.
If you are not sure which grade is right for you, our guide to ceremonial vs culinary matcha explains the differences clearly.
Sift the powder before you start. Matcha clumps easily, and sifting through a small sieve takes ten seconds and makes a significant difference to the smoothness of the finished cup. Trying to whisk dry clumps into water is the most common source of lumpy matcha.
How much matcha per cup?
For a traditional whisked bowl (usucha), use around 1 to 2g, or roughly one level teaspoon, with about 70ml of water. The resulting cup is concentrated and full-flavoured, which is how matcha is designed to be drunk. For a matcha latte, use around 2g of powder to make a small paste with hot water, then top with 160ml of steamed or frothed milk. Start with the lower amount if you are new to matcha and adjust to your preference from there.
Matcha water temperature
Use water at around 70 to 80°C, never boiling. Boiling water scorches the delicate catechins in matcha powder, which degrades the flavour that make it worth drinking. It also makes the matcha bitter and flat.
Achieving the right temperature is straightforward: boil the kettle and leave it to cool for three to four minutes before using, or pour a small amount of cold water into the cup first and add the hot water on top. A thermometer is useful if you want precision but is not necessary once you have a feel for it.
How to make matcha at home: choosing your method
There are several ways to make matcha at home, and the right one depends on how much time you have, what tools you own, and how you want the cup to taste. The traditional method with a bamboo whisk gives the finest result. The latte method is the most widely drunk style. And there are quick alternatives that work well when time is short.
How to prepare matcha the traditional way
1. Warm the bowl by rinsing it with a splash of hot water, then tipping it out. This prevents the matcha from losing heat too quickly when it hits a cold surface.
2. Sift 1 to 2g of ceremonial grade matcha into the bowl through a small sieve, breaking up any clumps.
3. Add a small splash of water at 70 to 80°C, around 10 to 15ml, and use the tip of the whisk or a spoon to work the powder into a smooth paste. This step prevents dry powder from floating on the surface and not incorporating properly.
4. Add the rest of the water, around 60ml, and whisk briskly in a W or M motion across the surface of the matcha rather than stirring in circles. The motion should be fast and shallow, incorporating air from the surface downward.
5. Whisk for 20 to 30 seconds until a fine foam forms on the surface. The foam should be small-bubbled and even, covering the whole surface.
Use ceremonial grade matcha and a bamboo chasen whisk for this method. For more on the tools involved, three essential matcha-making tools, our matcha whisk guide and our guide to matcha bowls cover everything you need.
Usucha and koicha
Usucha is thin matcha, the everyday style described above: around 1 to 2g of powder to 70ml of water, whisked into a light, frothy cup. Koicha is thick matcha, made with more powder and less water, around 3 to 4g to 40ml, and kneaded rather than whisked into a smooth, viscous paste with no foam. Koicha is richer and more intense, and is traditionally reserved for more formal occasions. For most people at home, usucha is the right starting point.
How to make a matcha latte
1. Sift 2g of latte-grade matcha into a small bowl or cup.
2. Add 30 to 40ml of water at 70 to 80°C and whisk or stir into a smooth paste. This step is essential: adding milk directly to dry powder produces clumps.
3. Top with 150 to 200ml of steamed or frothed milk and sweeten if you like, with honey, maple syrup or a small amount of sugar.
Oat milk works particularly well with matcha: its mild sweetness and creamy texture complement the tea's character without overpowering it. Full-fat dairy milk produces the richest latte; any plant-based alternative works, with varying results.
For more on how a latte compares to a traditional bowl in flavour and character, see matcha latte vs traditional matcha. For a summer version, our iced matcha latte recipe is a good place to start.
Quick and easy ways to drink matcha
Shaken matcha
Add 1 to 2g of matcha and 100 to 150ml of cold water or milk to our Matcha Shaker or a sealed jar, close tightly and shake hard for 20 to 30 seconds. This gives a good froth and a well-mixed cup with no whisk needed. It is the fastest method and works well for cold matcha or for busy mornings when the traditional approach is not practical.
Iced matcha
Make a small, concentrated portion using the traditional method or by whisking matcha with a small amount of hot water into a paste, then pour over a glass of ice and top with cold water or milk. The result is refreshing and vivid in colour.
For the full recipe, see our iced matcha latte recipe.
Matcha in smoothies
Add half to one teaspoon of matcha powder to a fruit or oat smoothie and blend as usual. The earthiness of the matcha works well with banana, mango or spinach, and adds both colour and the caffeine-and-L-theanine combination without requiring any separate preparation.
Common matcha mistakes and how to fix them
- Clumpy matcha: you skipped the sifting step, or added all the water at once before making a paste. Sift the powder first, then work it into a small amount of water before adding the rest.
- Bitter matcha: the water was too hot or you used too much powder. Let the kettle cool for three to four minutes before pouring, and start with a level teaspoon rather than a heaped one.
- No foam: you whisked too slowly or in a circle. The W or M motion needs to be fast and across the surface, not stirring. Try whisking faster for a shorter time rather than slower for longer.
- Dull colour or flat taste: the matcha is stale or has been stored in a warm or bright place. Keep matcha in an airtight container away from light and heat, ideally in the fridge once opened, and use it within four to six weeks of opening for the best result.
Start your matcha ritual with JING
For anyone starting from scratch, JING's ceremonial grade matcha is the right foundation for a traditional whisked bowl. For those who mostly make lattes, the latte grade is formulated to stand up to milk and hold its flavour in a larger drink.
Explore JING's matcha collection to find the grade and format that fits your routine.
Frequently asked questions
What is the best way to drink matcha for beginners?
A matcha latte is the gentlest introduction, since the milk softens the flavour and makes the texture familiar. To taste matcha at its most honest and complex, whisk ceremonial grade matcha with water at around 70 to 80°C into a traditional bowl. Both are good starting points; the latte is more forgiving.
Can you make matcha without a whisk?
Yes. A matcha shaker, a small electric milk frother or a tightly sealed jar will all mix the powder into water or milk effectively, though a bamboo whisk gives the finest, most stable foam. A frother works well for lattes. For a traditional whisked bowl, a chasen is worth having.
Do you drink matcha hot or cold?
Both work well. For a hot cup, use water at 70 to 80°C and whisk the powder in as above. For cold matcha, whisk a paste with a small amount of hot water first, then shake with cold water or milk and pour over ice. The cold version is particularly good in warmer months.
How much matcha should you use per cup?
Around 1 to 2g, or roughly one level teaspoon, per serving is a good starting point. Adjust to how strong you prefer it: more powder gives a richer, more intense cup; less gives something lighter and more delicate.
When is the best time to drink matcha?
Most people find matcha works best in the morning or early afternoon because it contains caffeine, around 60 to 70mg per serving, alongside L-theanine which modulates the effect. It is less likely to disrupt sleep than coffee taken at the same time, but for most people it is best avoided in the late afternoon or evening. Our guide to matcha and caffeine covers this in more detail.
