Tea Info › How to Brew Matcha

How to Brew Matcha

Matcha is shade-grown green tea, stone-ground into a fine powder. Instead of steeping the leaves, you whisk the powder into water or milk and drink the whole leaf. Here are three ways to enjoy it: the traditional bowl, a simple everyday cup and a matcha latte.

A ceramic bowl of frothy whisked matcha with a bamboo whisk, a bamboo scoop of matcha powder and a small sieve on a wooden table

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Modern / Simple Matcha

You'll need: about 1 teaspoon of matcha, sifted, with 6–8 oz water at 160–175°F.

Sift the matcha into a bowl.
Add a few drops of the hot water and whisk the matcha into a smooth paste.
Pour in the rest of the water. Then, in a slow "M" motion, push under any loose bits of matcha floating on the surface.
Whisk more briskly, back and forth or in circles, until the surface is frothy.
Enjoy right away.

Traditional Matcha

You'll need, for each bowl: 1–2 teaspoons of matcha, to taste, with about 2½ oz of hot water at 160–175°F.

Warm your tea bowls with boiled water.
Prepare your matcha whisk by soaking the tip in the hot water in one of the bowls for about 10 seconds.
Pour the water out and dry the bowl with a paper towel.
Using your tea spoon, add the matcha to each bowl.
Pour the hot water into each bowl.
In a slow "M" motion, push under any loose bits of matcha floating on the surface.
Whisk more briskly, back and forth, until the surface of the matcha is frothy.
Enjoy right away.

How to Make a Matcha Latte

You'll need: 1–2 teaspoons of matcha with 2 oz water and 6 oz steamed milk (or soy milk), plus sweetener. Water temperature: 160–175°F.

Whisk the matcha with the hot water in a mug or glass until smooth.
Add sweetener to taste.
Heat or steam the milk or soy milk.
Add the milk slowly while whisking or stirring the matcha.
For a treat, top with whipped cream and a sprinkle of chocolate powder.

Which matcha for lattes? Our Culinary Matcha is made for mixing: lattes, smoothies and baking. Save Matcha Samidori for whisking on its own. View Culinary Matcha →