A guide for coffee drinkers
Matcha is green tea, ground into a fine powder and whisked with water. You drink the whole leaf, not just a brew of it.
How it's made
Side by side
| Compare | Matcha | Coffee |
|---|---|---|
| What it is | Whole green tea leaves, ground to a powder | Roasted coffee beans, brewed |
| Caffeine | Yes | Yes |
| Where it is grown | A single farm in Kyoto, Japan | Grown in many countries |
| Taste | Rich umami and fresh green notes, with a creamy texture | Roasted, from bitter to fruity |
| How you make it | Whisk approximately 1g with water at 70–80°C, about two minutes | Grind and brew, or espresso machine |
| With milk | Hot or iced matcha latte | Latte, flat white, cappuccino |
I wanted a matcha that tastes fresh, not stale, and is easy to love if you are new to it.
Ceremonial and culinary
Ceremonial grade is made from young, first-harvest leaves and is meant to be whisked and drunk. Culinary grade usually comes from later harvests and is made for baking and cooking. THAT MATCHA is ceremonial grade.
The ritual
Two minutes, a bowl and a whisk. Here's how to make a smooth, balanced cup, and why each step matters.
What you'll need
Pour a little hot water into your bowl and stand the whisk in it for a minute, then tip the water away and dry the bowl.
Warm water softens the bamboo so the fine tines don't snap, and a warm bowl keeps your matcha hot for longer.
Sift approximately 1g of matcha (about half a teaspoon) through a fine sieve into the bowl.
Matcha is so fine that it clumps. Sifting is the easiest way to a smooth cup with no lumps.
Pour in 30ml (2 tablespoons) of water at 70–80°C.
Boiling water scorches the tea and makes it bitter. Boil the kettle, then let it cool for a few minutes first.
Hold the bowl steady and whisk quickly from your wrist in a W or M shape, not in circles, for about 15–20 seconds, until smooth with a fine layer of foam. Lift the whisk out gently from the centre.
The foam is your sign it's mixed properly. If it's flat, whisk a little faster and keep the whisk just touching the bottom of the bowl.
Drink it straight from the bowl, top it up with 220ml of water for a mug, or pour it into a latte glass with 220ml of warm frothed milk.
New to matcha? Start with a latte. Milk softens matcha's rich, green flavour.
Rinse it in warm water straight after use, without soap, shake it dry and let it air-dry, bristles down if you can.
A whisk stand helps it keep its shape.
Recipes
One mug, about 250ml. Rich umami and fresh green notes.
You'll need
Method
One latte glass, about 250ml. Frothed milk swirls through for a smooth, balanced cup. The easiest switch from a morning coffee.
You'll need
Method
Cool, creamy and layered.
You'll need
Method
Measurements are a starting point. For a softer cup, use a little more water.
Good to know
Add a little more water, or try it as a latte. Milk softens matcha's rich, green flavour.
A small handheld milk frother works well. You can also shake the matcha and water in a sealed jar.
It probably wasn't sifted, or the water went in all at once. Sift first, add just 30ml of water and whisk before topping up.
Ready to try it?
Where to begin