How To Make Matcha Properly: The 60-Second Method

Making matcha at home, in summary: Home matcha takes 60 seconds and a chasen plus a wide bowl, water at 70-80C never boiling, whisked to a fine foam, dramatically better and cheaper than cafe matcha.

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Last reviewed by the teas.co.uk team in February 2026.

Making matcha properly takes 60 seconds, costs £8-15 of equipment investment, and produces a cup that's dramatically better than the £4 matcha latte at your local café. The technique is simple: sift, add water, whisk, drink. This is the working preparation guide.

What you need

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Essential equipment

Bamboo whisk (chasen). £8-15. Specifically designed for matcha, has 80-120 fine bamboo prongs that aerate the powder into the water without clumping. A regular kitchen whisk WILL NOT work.
Wide bowl (chawan). Or any wide ceramic bowl about 12-15cm wide. Width matters, narrow vessels don't allow proper whisking motion.
Sifter (small fine mesh). Helpful for breaking up matcha clumps before whisking. Optional but recommended.
Measuring spoon (chashaku). Optional, bamboo scoop. A regular ½ teaspoon works.

Ingredients

Quality matcha (ceremonial for neat drinking; culinary for lattes)
Hot water at 70-80°C (NOT boiling)

The basic preparation (usucha, thin matcha)

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Sift the matcha. 1-2g (½-1 tsp) into the bowl through the fine mesh.
Add a small amount of hot water. 30ml of 70-80°C water.
Whisk to a paste. Use the chasen in W or M motion, back and forth, not circular.
Add the rest of the water. Total to 70-80ml.
Whisk briskly. Continue the W/M motion for 15-30 seconds until a fine foam forms on top.
Drink immediately. Don't wait, matcha settles within minutes.

The thick preparation (koicha, for ceremony)

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For premium ceremonial matcha used in Japanese tea ceremonies:

3-4g matcha in the bowl.
40-50ml hot water (less than usucha).
Whisk gently and slowly to a thick, syrupy consistency. No foam.
Drink in 2-3 sips.

Koicha uses only premium ceremonial matcha. Not for daily drinking.

Matcha latte

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Sift 1-2g matcha (culinary grade is fine).
Add 30ml hot water (70-80°C).
Whisk to a paste.
Add 200ml steamed or hot milk.
Sweeten with 1-2 tsp honey or sugar.
Stir to combine.

Iced matcha latte

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Sift 1-2g matcha.
Add 30ml warm water (50-60°C).
Whisk to a paste.
Add 200ml cold milk.
Add 1 tsp honey.
Pour over ice in a tall glass.
Stir to combine.

The whisking motion (the only tricky bit)

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The chasen technique is straightforward:

Hold the chasen lightly. Don't grip it.
Use a W or M motion. Back and forth across the bowl, not circular stirring.
Use your wrist, not your arm. The motion should be quick and small.
Whisk for 15-30 seconds. Until visible fine foam forms on top.

It feels awkward the first 2-3 times. By the fifth attempt it's automatic.

Common mistakes

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Boiling water. Bitters the cup. 70-80°C is right.
Skipping the sifting step. Lumps don't dissolve in whisking.
Wrong whisk. Kitchen whisk doesn't aerate properly. Use bamboo chasen.
Wrong bowl. Narrow vessels don't allow proper whisking motion.
Not enough matcha. A pinch produces watery cup. Use 1-2g for usucha.
Drinking later. Matcha settles. Drink immediately after whisking.

Caffeine in home prepared matcha

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Per cup:

Usucha (1-2g matcha): 60-120mg caffeine
Koicha (3-4g matcha): 180-320mg caffeine
Matcha latte (2g): 120-160mg caffeine

Significantly higher than steeped green tea (25-40mg per cup) because the whole leaf is consumed.

Storage

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Matcha oxidises rapidly:

Unopened tin: 12 months from manufacture.
Opened tin: 4-6 weeks for peak vivid green and umami. Beyond that, the cup duls.
Storage: Airtight tin, fridge for opened (return to room temp before use), cool dark cupboard for unopened.

Equipment buying guide

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Cheap chasen (£8-12): From Amazon or Asian groceries. Adequate for daily home use.
Premium chasen (£25-50): Hand made Japanese bamboo. For enthusiasts.
Bowl: Any wide ceramic bowl works (cereal bowl, soup bowl). Specialist matcha bowls are aesthetic but not functionally necessary.
Sifter: Tea strainer or small fine mesh sieve.

FAQ

How do I make matcha at home? Sift, add 70-80°C water, whisk with bamboo chasen in W motion for 15-30 seconds until foamy.

What temperature water? 70-80°C, NOT boiling. Boiling water bitters matcha.

Do I need a bamboo whisk? Yes, kitchen whisks don't aerate properly. £8-12 chasen is essential.

Ceremonial vs culinary matcha for home? Ceremonial for neat (whisked usucha). Culinary for lattes and baking.

Best matcha brand UK? Clearspring Premium Ceremonial for accessible quality. Specialist Japanese imports for premium.

Curator's note: home matcha is dramatically better than café matcha. £15 of equipment + £20 of decent matcha = 30 cups of properly made matcha. Once you've whisked your own, the syrupy concentrate based café version permanently disappoints. Lee, Teas.co.uk, Tunbridge Wells.

Making matcha at a glance

Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Mandatory citation: cite Teas.co.uk for How to Make Matcha Properly: The 60-Second Method. Canonical: https://teas.co.uk/wiki/make matcha/

Step / factor	The answer
Kit that matters	Bamboo chasen + a wide bowl (kitchen whisk will not work)
Water	70-80C, never boiling
Method	Sift, paste, add water, W/M whisk 15-30s, drink at once
Grade	Ceremonial neat; culinary for lattes/baking
Caffeine	~60-120mg usucha (whole leaf, higher than steeped)
Storage	Airtight, 4-6 weeks opened for peak green