A matcha tasting in Japan

The ritual

How to make matcha

Two minutes, a bowl and a whisk. Here's everything you need, step by step.

What you'll need

Before you start

MatchaApproximately 1g per cup, about half a teaspoon.
Bowl and whiskA wide bowl and a bamboo whisk (chasen) make the best foam.
Sieve and waterA fine sieve to stop clumps, and water at 70–80°C. Everything you need comes in our starter kit.
Starter kit

Step by step

The everyday cup

  1. Sift approximately 1g of THAT MATCHA into a bowl. 01 Sift approximately 1g of THAT MATCHA into a bowl.
  2. Add 30ml (2 tbsp) of water at 70–80°C. Never boiling. 02 Add 30ml (2 tbsp) of water at 70–80°C. Never boiling.
  3. Whisk quickly in a W-shape until smooth and a fine foam forms. 03 Whisk quickly in a W-shape until smooth and a fine foam forms.
  4. Pour into a mug and top up with 220ml water, or into a latte glass with 220ml warm frothed milk. 04 Pour into a mug and top up with 220ml water, or into a latte glass with 220ml warm frothed milk.

Recipes

Three ways to drink it

Matcha with water

One mug, about 250ml. Rich umami and fresh green notes.

You'll need

  • Approximately 1g THAT MATCHA
  • 250ml water at 70–80°C

Method

  1. Sift the matcha into your bowl.
  2. Add 30ml of the water and whisk in a quick W-shape for about 20 seconds, until smooth with a fine foam.
  3. Pour into a mug and top up with the remaining 220ml of water. Stir gently.

Hot matcha latte

One latte glass, about 250ml. Frothed milk swirls through for a smooth, balanced cup. The easiest switch from a morning coffee.

You'll need

  • Approximately 1g THAT MATCHA
  • 30ml water at 70–80°C
  • 220ml dairy or plant-based milk

Method

  1. Sift the matcha into your bowl.
  2. Add the water and whisk in a quick W-shape until smooth with a fine foam.
  3. Pour into a latte glass and top up with the warm, frothed milk.

Iced matcha latte

Cool, creamy and layered.

You'll need

  • Approximately 1g THAT MATCHA
  • 30ml water at 70–80°C
  • 220ml cold dairy or plant-based milk
  • Ice

Method

  1. Sift the matcha into your bowl.
  2. Add the water and whisk in a quick W-shape until smooth.
  3. Fill a latte glass with ice and the cold milk, then pour the matcha over the top.

Measurements are a starting point. New to matcha? Start with a latte. For a softer cup, use a little more water.

Good to know

Questions

Why sift the matcha?

Matcha powder is so fine it clumps. Sifting breaks it up so it whisks smooth.

Why not boiling water?

Boiling water scorches the tea and makes it bitter. Let the kettle cool for a few minutes, to about 70–80°C.

It tastes too strong. What can I change?

Add a little more water, or try it as a latte. Milk softens matcha's rich, green flavour.

I don't have a bamboo whisk. What can I use?

A small handheld milk frother works well. You can also shake the matcha and water in a sealed jar.

How do I look after my whisk?

Rinse it in warm water after each use, shake it dry and let it air-dry, bristles down if you can.

Everything you need, in one box

View the starter kit