How to Prepare a Traditional Matcha Tea at Home

What You'll Need

• 1–2 g (about ½ tsp) of ceremonial grade matcha

• 70 ml of hot water (not boiling — around 70–80°C)

• A bamboo whisk (chasen)

• A matcha bowl (chawan), or any wide bowl

• A small sifter (optional, but helpful)

Making matcha the traditional way is simpler than it looks, and once you get the hang of it, it becomes a calming little ritual you'll want to repeat every day. Here's how to whisk up an authentic bowl of matcha at home, step by step.

Step 1: Sift the Matcha

Sift 1–2 g of matcha into your bowl. This breaks up any clumps and helps you get that smooth, foamy texture when whisking.

Step 2: Add Hot Water

Heat your water to around 70–80°C, off the boil. Water that's too hot can scorch the matcha and make it taste bitter. Pour a small amount (about 70 ml) over the sifted matcha.

Step 3: Whisk

Using your bamboo whisk, whisk briskly in a quick "W" or "M" motion, not stirring in circles. Whisk until the matcha is fully dissolved and a light layer of foam forms on top, usually about 15–20 seconds.

Step 4: Enjoy

Sip your matcha slowly and mindfully, straight from the bowl. Ceremonial grade matcha is naturally smooth, so there's no need to add sugar or milk.

Pro Tips

Never use boiling water to protect the matcha's delicate flavor.
Whisk with your wrist, not your whole arm: quick, light movements create the best foam.

Store your matcha in an airtight container away from light and heat to keep it fresh + in the fridge.

Looking for the right matcha to start with? Our organic ceremonial matcha is grown and stone-ground in Japan, made for exactly this kind of traditional preparation.