How to Make Matcha at Home (A Simple Guide)
Share
Making matcha at home is quicker and easier than it looks. With good matcha and a few simple tools, you can whisk a smooth, cafe quality bowl in under two minutes. Here is how.
What you need
- Ceremonial grade matcha (we recommend a first harvest matcha for the smoothest, sweetest flavour)
- A bamboo whisk (chasen) and, ideally, a bowl (chawan)
- Hot water, not boiling, around 70 to 80 degrees Celsius
- A small sieve (optional, but it keeps things lump free)
Step by step
- Sift. Sift 1 to 2 teaspoons of matcha into your bowl to remove any clumps.
- Add water. Pour in a little hot (not boiling) water, around 70 to 80 degrees.
- Whisk. Whisk briskly in a W motion for 15 to 20 seconds until the surface is smooth and frothy.
- Enjoy. Drink it as is, or top with more hot water or steamed milk for a matcha latte.
Tips for the best bowl
Use water that is hot but not boiling; boiling water scorches matcha and turns it bitter. Store your matcha sealed and cool (an airtight tin in a cupboard or fridge) so it stays vivid and fresh. And start with a good matcha: the quality of the powder matters more than anything else.
Where to buy matcha in Pakistan
Mie is Pakistan's first authentic matcha brand. Our first harvest, ceremonial grade matcha is sourced from JAS and FSSC certified farms in Yame, Japan. Shop our matcha and tools, including our Matcha Ritual Kit with everything you need to get started.