How to Make Matcha at Home: A Step-by-Step Guide (With and Without a Whisk)

Making good matcha is not complicated, but three details make all the difference: the dose, the water temperature and the whisking. This is the guide we use ourselves every morning.

What you need

• 2 g of matcha (a level teaspoon or a heaped bamboo chashaku ×2)
• 80 ml of water at 80 °C (not boiling)
• A chasen whisk or an electric frother

Step by step with a bamboo whisk

1. Sift the matcha into the bowl to break up any lumps.
2. Add the water at 80 °C. No thermometer? Boiled water plus one minute of resting.
3. Whisk in a W motion (not circles) for 15-20 seconds, keeping your wrist loose, until you see a fine, glossy foam.
4. Drink it straight from the bowl, Japanese-style, or use it as a latte base.

No whisk? It still works

An electric milk frother does a surprisingly respectable job: matcha plus a finger of warm water, 15 seconds of frothing, then top up with more water or milk. For everyday cups it is the quick option.

The latte version

Make a concentrated matcha (2 g + 50 ml of water) and pour it over 150 ml of your favourite milk, iced or hot and frothed. With our colour blends the result is beautiful too: try the blue or the pink.

Common mistakes

• Boiling water: it scorches the matcha and turns it bitter.
• Too much powder: 2 g is enough; more is not better.
• Whisking in circles: the foam comes from the W motion.

Ready to practise? Start with the Chromatic Collection - six colours, one ritual.