How to Make Matcha
Total Time
5 mins
Prep Time
5 mins
Rating
5 out of 5 stars
(95)
Ingredients
1 servings
- ¼ teaspoon matcha
- 2 ounces hot water, 175°F is ideal
- 6 ounces additional hot water or steamed milk of choice, almond milk, oat milk, coconut milk, dairy milk, etc.
- Maple syrup, honey, or other sweetener, optional
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Preparation
Step 1
Sift the matcha into a mug or small bowl to get rid of any lumps.
Step 2
Pour in the 2 ounces of the hot water. Using a matcha whisk or small regular whisk, whisk briskly from side to side until the matcha is fully dispersed and there is a foamy layer on top.
Step 3
Add the remaining 6 ounces hot water or steamed milk and whisk again until foamy. Sweeten to taste with maple syrup, honey, or your preferred sweetener, if desired.
Step 4
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Chef's notes
Matcha doesn’t have a particularly long shelf life. Once you open it, use it within 2 months for the best color and flavor. I recommend buying it in small quantities and storing it in the fridge to preserve freshness.
If you make matcha often, I recommend investing in a bamboo whisk called a chasen. Its special design breaks up clumps and creates a frothy layer of foam on top of the tea. If you don’t have one, use a regular whisk or an electric milk frother instead. Whisking or stirring with a fork or spoon will not work here.
Matcha’s grassy, umami flavor can be an acquired taste. If you’re new to making it, don’t hesitate to add a few drops of maple syrup or honey. You also might want to sweeten your tea if your matcha powder is particularly bitter.
