How To Make Matcha
Matcha, the green powdered tea which come from Japan. It is loved by everyone around the world. You might have seen it in lattes, smoothies, or even desserts!
The great news? You don’t need to visit a fancy cafe to enjoy it. If you don’t have any kind of instrument so here we’re. For making matcha at home is actually very simple. In this post, I’ll show you two easy ways to make it:
• A traditional matcha tea, made with just matcha powder and hot water
• A matcha latte, which is creamy and great if you like milk in your drinks
🍵Traditional Matcha
This is the classic way by which Japanese tea ceremonies. It is very pure, simple, and loved by everyone. For making, this we don’t required fancy products. We only required water and matcha powder.
🌱Ingredients:
• 1 teaspoon of matcha powder
• About 60 ml hot water (not boiling—around 160–175°F or 70–80°C)
🥢Tools:
• A small sifter or fine mesh strainer
• A bamboo whisk (chasen) or electric frother
• A matcha bowl (chawan) or any small wide-mouthed bowl
📄Instructions for Making Matcha:
- Sift the Matcha: This is essential step. Sifting removes clumps and makes whisking easier, resulting in a smooth and frothy drink.
- Add Hot Water: Pour about 60 ml of hot water into the bowl. Avoid boiling water—it will make your matcha bitter.
- Whisk Until Frothy: Using a chasen (bamboo whisk), whisk briskly in an “M” or “W” motion until a layer of foam forms on top. This should take about 20–25 seconds.
- Enjoy: Sip it slowly and mindfully. No sugar, no milk—just the pure taste of matcha.
🥛Matcha Latte (Hot or Iced)
A Matcha Latte is the perfect way to enjoy creamy, cafe style drinks. It is rich in antioxidants. It is very nourishing. It is very easy to make.
🌱Ingredients:
• 1 teaspoon matcha powder
• 60 ml hot water (160–175°F / 70–80°C)
• 6o ml milk of choice (oat, almond, soy, dairy, etc.)
• Optional: 1–2 tsp sweetener (honey, maple syrup, agave, or sugar)
📄Instructions:
- Prepare the Matcha: Just like the traditional version—sift the matcha, add hot water, and whisk until smooth and frothy.
- Froth the Milk: Heat your milk and froth it using a handheld frother, French press, or by shaking it in a jar. For iced lattes, keep the milk cold and add ice at the end.
- Combine and Sweeten: Pour the milk over the matcha base. Stir in sweetener if you like it a bit sweeter.
- Serve: Enjoy it warm or over ice!
✔️Tips for the Perfect Matcha
• Buy the right matcha: Use ceremonial grade for traditional sipping, and culinary grade for lattes or baking.
• Use the right water temperature: Too hot, and it’ll taste bitter. Aim for 160–175°F.
• Froth matters: A creamy, foamy top makes a huge difference in taste and texture. Bamboo whisks work best, but a milk frother or small electric whisk also does the job.
• Storage: Keep your matcha in an airtight container, away from light and heat. Refrigeration is ideal.
