In this recipe post we discuss 5 ways to make matcha at home. Whether you're looking to make a more traditional matcha drink or are looking for a modern take on this drink, a high quality matcha stick offers convenience without compromising in drink quality.
Making matcha at home
With the convenience of single-serving matcha sticks, there's no reason not to be able to quickly and easily prepare a matcha drink at home. These recipes are designed for simplicity, and take no more than 5 minutes to prepare.
2 grams of matcha (or 1 matcha stick, use 2 matcha sticks or more for a stronger drink)*
5 - 12 fl oz of water, depending on desired matcha drink recipe
1 - 2 tablespoons of sweetener (optional)
For koicha and usucha: bamboo matcha whisk, matcha bowl (or a small, sturdy porcelain bowl), and hand sifter
For bottled drinks on-the-go: Blendr bottle or other plastic bottle with a tight lid at least 16 fl oz in size
For matcha latte: Milk frother and small heatproof bowl with tall sides
Heat about 10 l oz of water to 180°F (82°C).
Prewarm your matcha bowl with a few tablespoons of hot water. Gently swirl the water for about 10 seconds and then discard the water (please be careful).
Add 2 grams of matcha to your warmed bowl.
Optional: to ensure a smooth drink without clumps, sift the matcha by pushing it through a hand sift.
Add about 3 tablespoons of 180°F water to your matcha and begin slowly and gently mixing with a bamboo whisk to incorporate the matcha and the water together. You do not want any foam at this stage.
Add about 3 tablespoons of hot water, 1 tablespoon at a time and continue mixing by moving the whisk in a circular motion. This phase should take about 60-90 seconds.
Continue mixing until your matcha is smooth and shiny. Koicha is meant to be a rich, smooth and syrupy drink. Stop adding water when you have reached your desired consistency (about 6 fl oz total of water).
You can enjoy at this stage, or continue on to create a refreshing Usucha drink.
Usucha is prepared more thinly than koicha, and meant to be a more refreshing drink. To prepare usucha, follow all the steps to making koicha (above).
After you have a smooth and glossy matcha drink, take the drink further by adding about 6 fl oz more water (about 12 fl oz total).
Continue whisking, but now do so vigorously up and down creating a "W" shape with your motions. The whisk should be about halfway in the drink, and when whisking the the bristles should not touch the bottom of the bowl.
Whisk until small bubbles form and create a layer of foam on top of the matcha drink. This should take about 60-90 more seconds of whisking. Enjoy!
Simply add 2 grams of matcha, 12 fl oz of water, and sweetener (optionally) to your blendr bottle. Shake vigorously until incorporated, about 60 seconds.
Matcha can also perfectly complement your blendr bottle routine. Try adding 2 grams of matcha to your normal smoothie of milk and other nutritional supplements can give you a bonus caffeine and l-theanine boost.
If you don't have a blendr bottle at home, this method still works with any plastic bottle with a tight seal.
Add 2 grams of matcha, 12 ounces of room temperature water, sweetener of your choice, and shake vigorously for 60 seconds. Enjoy your matcha on the go!
Matcha Latte using a milk frother
Heat 12 fl oz of water to 180°F (82°C).
Add 2 grams of matcha and 8 fl oz of water to 180°F (82°C) to a small bowl (be sure to not use a bowl that is too shallow or you risk splashing).
Using an electronic milk frother or similar handheld whisking tool, mix the matcha and water until it is incorporated together. Be careful not to scratch the sides of your bowl with your milk frother.
Continue frothing until foaming and all the matcha is suspended in the matcha drink, about 60 seconds.
Enjoy immediately as a hot matcha tea, or pour over milk and ice for an amazing matcha latte!
*matcha sticks offer a convenient way to have pre-weighed matcha, but if you have a larger quantity of matcha than 2 grams is about 1 teaspoon of matcha. Be sure to only use a high quality drinking matcha. These are often labelled or marketed as "ceremonial" grade, while culinary grade is reserved for cooking.