How to Prepare Traditional Matcha at Home

Learning to prepare matcha the traditional way transforms a simple drink into a meditative ritual. We'll walk you through the authentic Japanese method, plus share our troubleshooting tips to ensure perfect results every time.

Essential Tools

Before we begin, let's gather these traditional tools:

• Chawan (茶碗) - A wide, shallow tea bowl
• Chasen (茶筅) - A bamboo whisk with 80-120 prongs
• Chashaku (茶杓) - A bamboo tea scoop
• Natsume or Chaire - Tea caddy for storing matcha
• Furui (茶ふるい) - A fine mesh sieve

Budget alternatives: If we're just starting out, we can use a wide ceramic bowl, a small fine-mesh strainer, and a measuring spoon (1/2 teaspoon = ~1 gram of matcha). However, a proper bamboo whisk is essential—we've found that no substitute creates the same fine foam.

Step-by-Step Preparation

Step 1: Warm Our Bowl

We pour hot water into our chawan to warm it. This helps the matcha dissolve smoothly and keeps our tea at the ideal temperature. We discard the water after 30 seconds.

Why this matters: Cold ceramic can shock the matcha powder, causing it to clump rather than dissolve evenly.

Step 2: Sift the Matcha

Using our sieve, we sift 1.5-2 scoops (about 2 grams) of matcha powder into the warmed bowl. This removes clumps and ensures a smooth consistency.

Pro tip: We recommend pressing the powder through with a spoon rather than shaking—this breaks up clumps more effectively.

Step 3: Add Water

We pour approximately 2 ounces (60ml) of water heated to 175°F (80°C) over the matcha powder. Water that's too hot will make the tea bitter; too cold won't properly dissolve the powder.

Temperature guide:

• Ceremonial grade: 160-175°F (ideal for delicate flavors)
• Café grade: 175-185°F (can handle slightly higher heat)
• No thermometer? We boil water, then let it sit for 2-3 minutes

Step 4: Whisk to Perfection

We hold the chasen like a pencil and whisk vigorously in an "M" or "W" motion. The key is speed and the right angle—we keep the whisk upright and move from the wrist, not the arm.

We whisk for 15-20 seconds until a thick layer of foam forms on the surface. The foam should be fine and consistent, not large bubbles.

Speed matters: We aim for 80-100 rapid strokes. Count if you need to—most beginners whisk too slowly, as we learned firsthand!

Step 5: Finish with Grace

We slowly lift the chasen from the center of the bowl, gently breaking the foam. The surface should be smooth with tiny bubbles.

Usucha vs. Koicha

Usucha (Thin Tea)

• 2 grams matcha + 60-80ml water
• Light, frothy consistency
• Our everyday drinking style

Koicha (Thick Tea)

• 4 grams matcha + 40ml water
• Thick, syrupy consistency
• Reserved for ceremonies and high-grade matcha

Common Mistakes We've Learned to Avoid

1. Using boiling water - This destroys delicate flavors and creates bitterness
2. Skipping the sifting - Results in lumpy tea that's unpleasant to drink
3. Weak whisking - Won't create proper foam; our arm should feel tired
4. Old matcha - Loses vibrant color and develops stale, fishy taste
5. Wrong water ratio - Too much dilutes flavor; too little makes it bitter
6. Stirring instead of whisking - We need that rapid back-and-forth motion
7. Using tap water - Chlorine and minerals affect taste; we always use filtered water

Troubleshooting Guide

Problem: Clumps won't dissolve

• Solution: Sift more thoroughly, ensure water is hot enough (not lukewarm)

Problem: No foam forming

• Solution: Whisk faster with more vigor; check that the chasen isn't worn out

Problem: Bitter taste

• Solution: Lower water temperature; use fresher matcha; reduce steeping time

Problem: Weak flavor

• Solution: Use more matcha (2.5-3 grams); ensure powder is fresh; try a higher grade

Storing Our Matcha

Matcha oxidizes quickly once opened. Here are the storage rules we follow:

• Refrigerate after opening (40°F or below)
• Use within 1-2 months for best flavor
• Keep airtight in original sealed packaging
• Never freeze - condensation ruins the powder

Unopened matcha stays fresh for 12-18 months when refrigerated.

Caring for Our Tools

After each use:

• We rinse the chasen with warm water
• Air dry upside down on a chasen holder
• Never use soap on bamboo tools
• Replace the chasen every 3-6 months depending on use

A well-maintained chasen can last 50-100 uses. Signs it needs replacing: prongs breaking, bristles losing flexibility, difficulty creating foam.

Cold Matcha Preparation

For iced matcha, here's our approach:

1. Prepare usucha with less water (40ml hot water)
2. Whisk as normal to create concentrated matcha
3. Pour over ice (80-100g)
4. Add cold water or milk to desired strength

Note: We never whisk matcha with cold water from the start—it won't dissolve properly.

The Ritual Mindset

Traditional matcha preparation is as much about mindfulness as it is about the tea itself. We take our time with each step. Notice the color, aroma, and texture. This is our moment of calm in a busy day.

As the Japanese saying goes: "一期一会" (ichi-go ichi-e) - "one time, one meeting." Each bowl of matcha is a unique moment to be savored.