Matcha is a unique, finely ground green tea powder that has been used in traditional Japanese tea ceremonies for centuries. Unlike regular tea, which is brewed with tea leaves, matcha is consumed whole leaf – the powder is mixed with water, resulting in a rich, refreshing drink texture and a full spectrum of nutrients. Today, matcha is growing in popularity around the world not only for its rich flavor, but also for its many health benefits – from its abundance of antioxidants to its natural energy source that, unlike coffee, does not give you a jittery feeling.

While matcha may seem like a simple type of tea, its proper preparation is an art form that requires certain knowledge and skills. The correct preparation process allows you to get the best taste and maximum benefits. To learn more about the unique properties of ceremonial matcha, you can visit this antioxidant resource page.

In this article, you will learn how to properly prepare authentic matcha tea at home, what tools you will need, what are the main preparation steps and how to avoid common mistakes. You will also learn about the different methods of preparing matcha and where to buy quality matcha and the tools for it.

Quality matcha and the right tools are the basis for successful preparation.

Basic matcha tools and their purpose

• Chawan (tea bowl) – a special, wide ceramic bowl in which matcha is shaken and drunk. Its shape provides enough space for stirring the tea.
• Chasen (bamboo whisk) – a traditional Japanese bamboo whisk with approximately 80-100 bristles, specially designed for whisking matcha. A real Japanese matcha whisk ensures a creamy consistency and prevents lumps from forming.
• Chashaku (bamboo spoon) – a special long spoon for dosing matcha powder. One teaspoon corresponds to approximately 1-1.5 grams of matcha powder.
• Furui (strainer) – A fine sieve that helps prevent matcha powder from clumping. Sifting the powder through it results in a smoother, more consistent drink.

How to Make Matcha Tea Step by Step

Preparation and Necessary Products

 

• 1-2 g (approximately 1/2-1 teaspoon or 1 chashaku) of good quality matcha
• 70-80 ml of hot water (60-80°C)
• A tea bowl (chawan)
• A bamboo whisk (chasen)
• A bamboo spoon (chashaku)
• A strainer (furui)

 

Steps to prepare matcha tea

1. Preparing the tools: Warm the chawan by pouring a little hot water and swirling it to warm the sides of the bowl. Pour out the water and dry the bowl thoroughly. This step helps maintain the right temperature of the tea and enhances its aroma.
2. Sifting the matcha: Sift 1-2 grams of matcha powder into a bowl through a sieve. Sifting helps prevent lumps and ensures an even distribution of the powder.
3. Water temperature: Boil water and let it cool to 60-80°C. Water that is too hot can ruin the taste of matcha, making it bitter, while water that is too cold will prevent the tea’s aromas from developing properly. Check out this matcha tea strainer tutorial for a better understanding of how to properly prepare your tools.
4. Adding water: Add a small amount of water (about 30 ml) to the bowl with matcha and immediately start whisking to form a paste. Then add the remaining water (up to 70-80 ml).
5. Whisking technique: Holding the chasen whisk perpendicular to the bowl, whisk the matcha in a “W” or “M” shape, quickly and lightly, so as not to create too many bubbles. Whisk for 15-20 seconds, until a small, uniform foam forms on the surface and the powder is completely dissolved.
6. Enjoying: Drink your matcha immediately after preparation, while it is still warm and the foam has not broken down. Traditionally, matcha is drunk in three sips, holding the bowl with both hands.

Different Preparation Methods

Matcha latte and other variations

1. Mix 1-2 g of matcha powder with 30 ml of hot water, whisk until smooth.
2. Heat 150-180 ml of milk (cow, soy, almond or other plant-based milk can be used).
3. Pour the milk into the prepared matcha, whisk again or mix with a spoon.
4. You can add a little honey, agave or maple syrup to taste.

Cold matcha

1. Prepare matcha as usual, using warm water.
2. Pour into a glass with ice.
3. You can add a slice of lemon or a mint leaf for a refreshing taste.

Matcha smoothie

1. Put 1 g of matcha powder, 1 banana, some spinach, 1 tablespoon of Greek yogurt, 200 ml of almond milk and honey to taste in a blender.
2. Blend everything until smooth.
3. Regardless of the preparation method you choose, the most important thing is to use high-quality matcha and follow the water temperature recommendations exactly to get the best taste and preserve the valuable properties of matcha.

Matcha tea is not only known for its unique taste, but also for its impressive concentration of nutrients. However, to get the most out of it and enjoy its true flavor, it is important to avoid common preparation mistakes.

Learn more about the different types of matcha and tea and their health benefits.

Common Mistakes When Brewing Matcha

2. Water That’s Too Hot: One of the most common mistakes is brewing matcha with water that’s too hot (over 80°C). This causes excessive bitterness and destroys the delicate flavor of matcha and some of its beneficial substances. The ideal temperature is 60-80°C.
3. Using poor quality matcha: Culinary grade matcha, intended for baking or desserts, is not suitable for making a traditional matcha drink. It tends to have a bitter and dusty consistency. Always use ceremonial grade matcha for drinking.
4. Improper whisking technique: Matcha should be whisked in a “W” or “M” shape, rather than simply swirling in a circle like regular tea. Improper whisking results in a lumpy, uneven tea.
5. Not paying enough attention to the amount of water: Too much water can “dilute” the flavor of the matcha, while too little can create a consistency that’s too thick. Make sure you use the correct ratio of matcha to water (usually 1-2g of matcha to 70-80ml of water).
6. Storing matcha in the wrong conditions: Matcha is sensitive to light, heat and humidity. If it is not stored in an airtight container or refrigerated, it will quickly lose its aroma, colour and nutritional properties.
7. Not sifting the matcha powder: Skipping the sifting step often results in lumpy tea. Sifting helps to achieve a smooth consistency.
8. Rushing the whisking: Whisking matcha requires time and patience. Whisking too quickly prevents foam from forming and does not ensure the powder is completely dissolved.

 

Where to Buy Quality Matcha and Tools

How to identify quality matcha

• Color: High-quality ceremonial matcha should be bright green with a slight blue tint. A pale, yellowish or brown color indicates lower quality.
• Texture: High-quality matcha is extremely fine, almost silky, with no noticeable grains or roughness.
• Place of origin: The best matcha is traditionally produced in Japan, especially in the Uji region (Kyoto Prefecture), the Nishi region (Aichi Prefecture) or the Kagoshima region.
• Taste: Ceremonial matcha has a delicate, mild taste with sweet natural hints and a minimal note of bitterness. Culinary matcha is usually more bitter.
• Price: Good quality matcha is not cheap – the price of 30 g of quality ceremonial matcha usually starts at 25-30 euros.
• Certifications: Look for organic certifications, such as JAS (Japanese Agricultural Standard) or USDA Organic.

Matcha Classification

• Ceremonial Grade: The highest quality matcha, made from the youngest tea leaves for traditional tea drinking. It has a subtle, pleasant flavor and a bright green color.
• Premium Grade: High-quality matcha, suitable for both drinking and culinary use. Its flavor is slightly stronger than ceremonial grades.
• Culinary Grade: A less subtle matcha, often used in baked goods, ice cream, cocktails, and other dishes. It has a stronger, more bitter flavor that does not disappear when mixed with other ingredients.

You can find a category of useful matcha and tea products here, where a wide range of quality products is presented.

If you are just starting out on your matcha journey, it is worth considering a starter tool kit, which usually includes:

Such a kit costs between 50 and 100 euros, depending on the quality and configuration of the tools. It is a great investment for beginners who want to experience the authentic process of preparing matcha.

Once you have purchased quality matcha, it is important to store it properly to preserve its flavor and nutritional properties:

By investing in quality matcha and the right tools, you will create the foundation for an authentic and enjoyable matcha ritual that will not only enrich your day, but also provide long-term health benefits.

Making matcha tea at home is not only a way to enjoy a delicious drink, but also an opportunity to create your own personal ritual that helps you find peace in your busy everyday life. Using quality ceremonial matcha, traditional tools and following the correct preparation steps, you will get a delicately flavored, rich green drink filled with valuable antioxidants and other beneficial substances.

Whether you are preparing traditional matcha, a modern matcha latte or experimenting with cold cocktails, the most important thing is to pay attention and patience to the process. Every movement of the matcha, every drop of water contributes to the final result.

Start by purchasing a quality matcha and a basic set of tools. Practice whisking the matcha in a “W” shape, watch the soft foam form, and enjoy the bright color and aroma. Over time, preparing matcha tea can become not only a pleasant routine, but also a moment of mindful presence that takes you away from the hustle and bustle of everyday life.

Whether you are a long-time matcha fan or just starting your journey into this green world, preparing matcha properly at home is an art that is worth perfecting – for the taste, health, and experience it provides.

The ideal water temperature for preparing matcha is 60-80°C. This temperature ensures a smooth taste and preserves valuable nutrients. Water that is too hot can add bitterness, while water that is too cold will not help the tea’s flavor develop properly.

A bamboo matcha whisk (chasen) creates the best texture and prevents lumps. An electric whisk can be an alternative, but it does not provide the same texture and delicate flavor that can be achieved with a traditional bamboo whisk.

Yes, matcha is great for a variety of recipes. It is often used in smoothies, baked goods, and desserts to add extra flavor and nutritional value. For culinary purposes, it is best to use special culinary matcha, which is less expensive and has a stronger flavor.

Quality matcha has a bright green color, a soft texture, and is made by reliable Japanese manufacturers. Look for matcha that is produced in the Uji, Nishi, or Kagoshima regions and is certified organic. Good quality matcha cannot be cheap.

The most common mistakes are: using boiling water, choosing poor quality matcha, improper whisking technique, not sifting the powder, and whisking too quickly. These mistakes can lead to a bitter, lumpy drink without a subtle flavor and foam.