Matcha does not need to be complicated. While the traditional preparation involves specific tools and techniques, you can make a good cup at home with just a few essentials. The key is getting the matcha-to-water ratio, temperature, and whisking technique right.
Here’s a simple guide to making usucha, or thin matcha—the easiest place to start for beginners.
What You’ll Need
- 2 grams (about 1 teaspoon) of matcha powder
- 60 mL hot water
- Matcha whisk (chasen)
- Small bowl or cup
- Fine-mesh sieve
- Spoon or matcha scoop
Step 1: Heat Your Water
Bring your water to a boil, then let it cool to around 80°C. Avoid using freshly boiling water, as very high temperatures can make matcha taste harsher or more bitter. Water between 70–80°C is commonly recommended for matcha preparation.
Step 2: Sift Your Matcha
Measure 2 grams of matcha and pass it through a fine-mesh sieve into your bowl.
This small step helps break up clumps, allowing the powder to mix more evenly with the water and creating a smoother texture.
Step 3: Add the Water
Pour 60 mL of 80°C water into the bowl.
At this stage, resist the urge to simply stir. Matcha is meant to be whisked so that the fine powder is properly suspended in the water. Ippodo Tea recommends 2 grams of matcha with 60 mL of water as a basic usucha ratio.
Step 4: Whisk, Whisk, Whisk!
Hold your whisk lightly and move it quickly back and forth in a “W” or “M” motion rather than stirring in circles.
Whisk vigorously for around 15 seconds, or until a light layer of foam forms on the surface.
The goal: a smooth, evenly mixed cup with fine foam—not a bowl full of large bubbles.
Step 5: Taste and Make It Yours
Take a sip while the matcha is fresh. A well-prepared cup can have a balance of umami, sweetness, bitterness, and a lingering vegetal flavor.
If you find the taste too strong, you can adjust the preparation to your preference. For a latte, for example, Ippodo recommends whisking 3 grams of matcha with 90 mL of 80°C water, then adding milk or soy milk.
Your Matcha, Your Ritual
There is no need to have a perfect tea set before you start. A small bowl can stand in for a chawan, a teaspoon can measure your powder, and a fine sieve can replace a traditional sifter.
What matters most is taking the time to experiment. Try different locally available matcha powders, adjust the water temperature or ratio, and pay attention to how each change affects the taste.
Start simple. Whisk well. Find your matcha.
Quick Reference
| Ingredient | Amount |
| Matcha | 2 g |
| Water | 60 mL |
| Water temperature | ~80°C |
| Whisking time | ~15 seconds |