How to Make Matcha Green Tea in 5 Simple Steps (Preview)

If you’re new to matcha, the first thing to remember is: don’t treat it like ordinary tea.

Most of us are used to dropping a tea bag in a mug and pouring boiling water. With matcha, that habit will ruin the cup — bitter, flat, and nothing like what you tasted at a good café.

This guide walks through the three rules every matcha drinker should know, then the five simple steps for a smooth, frothy bowl at home.

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How to Make Matcha

Whisk ceremonial matcha in 5 simple steps — water temperature, sifting, and W-motion froth.

Green tea

Brew Loose Leaf Tea

Sencha, gyokuro, genmaicha and more — kyusu, water temperature, and steeping times.

Read guide

Recipe

How to Make Matcha Latte

Creamy matcha latte at home — whisk your matcha, then add steamed or cold milk.

Read guide

Reference

Brewing Temperature

Why temperature matters for matcha, sencha, gyokuro, and every Japanese tea style.

Read guide

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At a glance

Water temperature	~80°C — never boiling (100°C scorches matcha)
Matcha amount	2 g (about 2 bamboo scoops / ½ tsp) per bowl
Water to start	40 ml warm water, then top up to taste
Essential tools	Bowl (chawan), bamboo whisk (chasen), fine sieve (furui)
Whisking	Quick W-shaped motions for 30–45 seconds until fine foam forms

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Rule 1 — Don’t burn your matcha

Boiling water will destroy matcha — it tastes harsh and off, and you lose much of what you paid for in a good ceremonial grade.

Some tea masters in Japan prepare matcha with cooler water to coax out maximum umami. Cold-water preparation can be delicious — our Hario cold brew matcha bundle is perfect for that on a hot day.

But for a traditional hot bowl, there’s nothing quite like a warm cup of whisked matcha.

Our sweet spot: 80°C. Hot enough to open up the flavour, cool enough to protect the powder.

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Rule 2 — Sift your matcha

Do you want to just drink matcha, or take in all its goodness? If you care about texture, sifting is non-negotiable.

Matcha powder clumps naturally. Skip the sieve and you’ll whisk forever — lumps will survive, float to the surface, and stick to the bowl. Unsightly, and it spoils the experience.

Sift every time for smooth, frothy matcha.

If you don’t have a sieve yet, our ultra-fine dual-mesh matcha tea sift (furui) is made in Japan and built for ceremonial powder.

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Rule 3 — Whisk with a bamboo chasen

The chasen (茶筅) — bamboo matcha whisk — is the single most important tool after the matcha itself.

Whether you drink matcha pure or make a latte, whisk before you add milk. There’s science behind it: the whisk mixes powder, water, and air, releasing aromas in the foam on the surface. It’s not just about dissolving powder — oxygenation is key.

Read our full matcha whisk buyer’s guide for how to choose and care for a chasen.

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How to make matcha in 5 simple steps

Step 1 — Add matcha

Add 2 scoops (2 g) of matcha powder into a fine-mesh tea strainer held over your chawan (matcha bowl).

Step 2 — Sift matcha

Use a bamboo scoop to gently push the matcha through the sieve into the bowl. No lumps = a better whisk.

Step 3 — Add water

Pour 40 ml of warm water (~80°C) into the bowl.

Never use boiling water.

Step 4 — Whisk matcha

Hold the bowl firmly with one hand. With the chasen in the other, whisk in a W-shaped motion — rapidly for 30–45 seconds. Keep the tines slightly off the bottom to protect them.

Step 5 — Top up to taste

When a layer of emerald-green foam appears, stop whisking. Add more warm water to reach your preferred strength — usucha (thin tea) is typically 60–80 ml total; adjust to taste.

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What you’ll need

Tool	Why
Matcha bowl (chawan)	Wide enough to whisk without splashing
Bamboo whisk (chasen)	Creates microfoam and releases aroma
Bamboo scoop (chashaku)	Measures ~1 g per heaped scoop
Fine sieve (furui)	Removes clumps before whisking
Ceremonial or premium matcha	Young-leaf powder meant for drinking

New to our range? Find your matcha · Ceremonial vs culinary explained

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Frequently asked questions

What temperature should water be for matcha?

Around 80°C is ideal for hot whisked matcha. Boiling water (100°C) scorches the powder and makes it bitter. For maximum umami, some drinkers use cooler water or cold brew matcha.

How much matcha per cup?

For a traditional thin tea (usucha), use 1–2 g (about ½–1 tsp or 1–2 bamboo scoops) with 60–80 ml of water total. Adjust to taste.

Why do I need to sift matcha?

Matcha clumps in the tin. Sifting breaks up lumps so the whisk can create a smooth, frothy cup instead of a gritty one.

Can I make matcha without a whisk?

A chasen gives the best foam. In a pinch, a mason jar shake or milk frother works — see how to dissolve matcha without a whisk. For daily drinking, a proper whisk is worth it.

What is the W-motion when whisking matcha?

Move the chasen side to side in a W or M pattern — not in circles. Arch your wrist, whisk quickly, and finish with gentle strokes on the surface to break large bubbles into fine foam.

Which matcha is best for beginners?

Start with a ceremonial grade meant for drinking — our EISAI is a reliable entry point. Use Find your matcha to compare the full Purematcha range.

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— The Purematcha team