It's very easy to prepare matcha tea. You will need:
1 to 2 g of organic premium matcha — choose a fine powder with a vibrant green color and a smooth vegetal aroma. It will make all the difference in the taste. Choose ceremonial grade matcha for an authentic ritual.
80 mL of hot water between 70 and 80°C — never pour boiling water directly onto your powder, as this will destroy its nutrients and delicate flavor. If you don't have a thermometer, let your water rest for 4 to 5 minutes after boiling: this will guarantee the ideal temperature.
Accessories
For traditional preparation as in Japan, you will need:
A matcha bowl—or simply a large cup. But if you want to experience the Japanese ritual, discover our handmade Japanese bowls, designed to enhance your matcha moment.
A bamboo whisk (chasen) — this is what creates the perfect froth! The more fine strands it has, the smoother and airier your matcha will be. Our handcrafted bamboo whisks (80 to 100 strands) offer a smooth result.
A matcha scoop (chashaku)—it allows you to measure out the powder precisely. If you don't have one yet, a regular spoon will do just fine. But trust me, the bamboo scoop makes the gesture so much more harmonious!
Methods and tips for preparing matcha tea successfully
Set out all your equipment on the table (chef's technique)
Take a scoop of matcha tea with the bamboo matcha scoop and gently place it in a matcha bowl. This is equivalent to 1 gram, which is the right amount of matcha for one bowl. Some people prefer to pass the powder through a small metal sifter so that it doesn't clump. Personally, I don't do this often, but it's good practice.
Then pour a small amount of water at 70-80°C – just a little water. To get a temperature of around 75°C, boil water and leave it in the kettle for about ten minutes, or pour it into a glass and wait 5 minutes. Be careful not to pour directly onto the powder or it will go everywhere.
Use the bamboo matcha whisk to first crush, then mix the powder with the water to get as few lumps as possible by applying light pressure on the whisk and making circular movements.
Then gently add the remaining hot water, between 70 mL and 80 mL, at 80°C (remember, no boiling water!). As this is a precious and delicate tea, you should be calm and zen when preparing and drinking matcha.
Whisk the matcha with the chasen in a W or M shape. To create a froth, you need to whisk quickly enough to aerate the tea and create bubbles. Note that matcha tea does not dissolve completely in water (part of it dissolves and part remains suspended in the water). If you leave your matcha too long after preparing it, a layer of green tea powder will form at the bottom of the bowl.
Whisk the matcha until a good layer of bubbles appears. If your matcha isn't smooth with a creamy layer of bubbles, your ratio may have too much water or not enough matcha powder.
Once you have a beautiful frothy layer on top of your tea, use your chasen (or your finger) to pop the largest bubbles. You should be left with only a smooth layer without large bubbles.
Is your matcha tea frothy and smooth? No? Watch these videos:
A very common question I get is "how do I prepare my matcha tea so it has a smooth frothy layer like an espresso?"
Here are my tips for making a lovely frothy and smooth matcha in your kitchen with Japanese utensils.
In my opinion, the best way to prepare matcha tea is like a true Japanese with a matcha tea set that contains a tin of organic premium matcha tea and the bamboo utensils for the ritual, an artisan matcha scoop and a bamboo matcha whisk or chasen.
Use 1 gram of matcha tea powder for approximately 80 mL of hot water at 70-80°C: this ratio is called usucha (thin preparation). With 30 g of organic premium matcha tea, you should be able to make 20 to 30 bowls of matcha.
For a thicker tea (called koicha), use the highest quality matcha (such as our organic ultra-premium matcha or the Organic Saemidori Matcha 50 g) in a larger quantity (4-10 g) and half as much water. There's something for every budget and every taste when it comes to making matcha. Watch the video below to learn how to prepare a koicha.
"Despite your tips, my matcha powder still won't froth. What should I do?"
I understand the difficulties of preparing a nicely frothed matcha, and even tea masters don't always manage it! It requires a certain knack and practice.
I also appreciate it when my matcha produces a beautiful creamy froth like an espresso, so here are my best tips for practising:
Add more matcha and/or less water to your matcha tea preparations – to make it easier when you're starting out, then adjust to your taste afterwards.
Make sure the water is at 70-80°C : this is when steam is no longer escaping from your kettle.
I have an easy method that involves putting just a small amount of cold water in at the beginning to mix and blend the drink, frothing a little, then adding the rest of the hot water.
I show you this method in the first video at the top of this page, in the first minute – have you watched it? :)
Using a bamboo matcha whisk is recommended, and there is a certain knack to adopt with practice.
My main tip is not to whisk too fast, but rather to adopt a smooth movement of about one back-and-forth per second, and to continue in this way for at least 1 minute.
Once you manage to create a beautiful froth with your bamboo whisk, you can achieve an even creamier level with a master artisan's matcha whisk. An artisan and authentic bamboo matcha whisk or chasen is ideal for a quality result.
Finally, it's good to know that the froth you manage to produce with your matcha is not a sign of quality or freshness. And it has no impact on the health benefits of matcha tea either.
In fact, in Japan, some tea ceremony schools don't froth their matcha at all!
As in the world of wine, it can be a pleasure to find your favourite matcha...
Each matcha is different: from different terroirs, different cultivars, different production methods (blended or "single origin", the fineness of the powder, artisan or industrial quality of the machines, etc.), and preparation methods (with a bamboo whisk, with a milk frother, cold shaker, hot, etc.).
Each matcha will therefore froth more or less and in a different way. It's a richness that fascinates me!
I hope I've helped you, and in the end my advice is to enjoy practising this matcha ritual, and not to get attached to a particular result. Enjoy!
Another style of matcha preparation
My friend Tyas Sosen, tea master in Kyoto, shows us his method of preparing matcha:
Preparing koicha, thick matcha
Koicha is a traditional, thick method of preparing matcha, reserved for special occasions. As it is a highly concentrated drink (very little water is used), a very good superior quality matcha is used, and it is usually shared between several guests.
Here is another video filmed by Olivier Leclerc on preparing matcha:
Can you prepare matcha tea without a whisk? Why choose the chasen?
Although matcha tea can be prepared without a whisk or with other utensils, using a traditional bamboo whisk (chasen) or an electric aerolatte is highly recommended to achieve a drink that is both delicious and visually appealing. The chasen creates a smooth, airy froth characteristic of matcha, while fully releasing the aromas of the tea powder. The aerolatte, meanwhile, offers a practical and quick alternative for achieving a dense, creamy froth. If these specific tools are not available, a blender or shaker can be used, but the texture and flavour of the drink will not be the same. For an authentic experience and to appreciate all the flavour nuances of matcha, investing in a chasen or an aerolatte is a wise choice.
What is the difference between a conventional whisk and an artisan chasen?
I present this video to show you the difference between a "conventional" matcha tea whisk made in China and a bamboo matcha whisk piece made by Hirata-san, our artisan partner in Japan.
Prepare matcha recipes to take your palate on a journey
Also discover our delicious and healthy matcha recipes, perfect for adding variety to your daily routine. Whether it's a hot or iced drink, a smooth dessert, a sweet treat, or even a savoury option, you'll find detailed recipes on our site for every occasion.
Without bitterness
Kyushu, Japan
Without bitterness
Kyushu, Japan
Explore our complete recipes here:
