It’s no secret I nearly spat out my first matcha. The number one reason people are put off matcha after their first attempt is bitterness. They used water that was too hot, used poor-quality matcha, or used the wrong ratio of powder to liquid. Three very fixable problems.
I have been preparing matcha almost every day since I trained under a sensei in Okinawa, Japan. I have also made it in every situation imaginable: a tiny studio flat in London, a hotel room with no kettle and a pop-up market stall in the rain, and I can tell you that a perfect cup of matcha is absolutely achievable at home in under five minutes.
Here is the method I use and the method I teach. Follow it once properly, and you will never go back to bitter pond water. Yes, I said it.
What You Need
- 3g of ceremonial grade matcha powder (roughly one heaped teaspoon)
- 60ml of warm water, not boiling, approximately 70–80°C
- 185ml of your milk of choice (barista oat milk gives the best results)
- A small sieve
- A matcha whisk (chasen) or a small electric milk frother (both work well)
- A bowl (chawan), wide mug, or cup
The Golden Ratio
This is the most important thing in this entire guide: 3g matcha to 60ml water to 185ml milk. This ratio is calibrated for our ceremonial grade matcha specifically. Culinary grade matcha, which is more bitter and coarser, needs different ratios, but we won't be using culinary grade matcha today.
The reason most homemade matcha tastes bitter is that people use too much powder with too little water and too hot a temperature. All three factors compound. Follow the ratio above, and you will avoid the most common mistakes in one go.
Step-by-Step Method
Step 1: Boil the kettle, then let it cool for 5 minutes
Boiling water at 100°C and adding it directly to matcha will produce bitterness. You want 70–80°C. The easiest way to achieve this without a temperature-controlled kettle is to boil, then wait five minutes. No thermometer needed.
Step 2: Sift the matcha
This is the step most people skip and immediately regret. Matcha clumps when exposed to moisture in the air, and clumps create lumps that don't dissolve. Take 30 seconds to push the matcha through a small sieve into your bowl or cup. It makes a significant difference to the texture of the finished drink. Note, fresh matcha typically doesn’t need sifting.
Step 3: Add the water and whisk
Pour half of your warm water directly onto the sifted matcha and make a paste. Then pour the rest of the water on. Using a chasen (bamboo whisk), whisk in a brisk W or M shape, not circular, until the matcha is fully suspended throughout the water and a light foam forms on the surface. This should take about 20–30 seconds. Slow down and continue whisking for 10 seconds, ending in a circular motion for a microfoam. You know that foam you see on TikTok? Yup, it’s as easy as that.
If you are using an electric frother, sift the matcha on the water, submerge the frother and then turn it on. Move it gently in W motions for 20 seconds. Both methods produce excellent results, though as you make your matcha, you will notice subtle differences in the taste profile and smoothness when compared to the bamboo whisk.
Step 4: Add your milk
For a warm matcha latte: Heat or steam 185 ml of barista oat milk until hot but not boiling approximately 65°C. Pour it gently over the whisked matcha base. The matcha should bloom upward through the milk in a beautiful dark green swirl before mixing.
For iced matcha: pour milk over ice, then add your whisked matcha. The layers are phenomenal!
You can add honey or maple syrup for subtle sweetness. You need not add if you are using our flavoured matcha!
Step 5: Drink immediately
Matcha begins to settle once the whisking stops. For the best flavour and texture, drink within a few minutes of preparing.
Adjusting to Your Taste
The ratio above is our starting point, not a rule. If you prefer stronger matcha, increase to 4g. If you want a milder flavour, reduce to 2g. If the matcha tastes bitter, your water was too hot or you are using culinary grade matcha. High quality Matcha especially single origin cultivars should never taste bitter when prepared correctly.
Some people like to add a small amount of honey, maple syrup, or vanilla. There is absolutely nothing wrong with this, particularly when you are new to matcha and building your palate. Over time, most matcha drinkers naturally reduce and then eliminate sweeteners as they develop a taste for the clean, umami-sweet flavour of high-quality ceremonial matcha.
What Milk Works Best?
Barista oat milk is the gold standard for matcha lattes in the UK. Its natural sweetness complements the earthy, slightly savoury flavour of ceremonial grade matcha without overpowering it, and it froths beautifully. Read more about the best milks for matcha lattes here.
Matcha Without a Whisk
If you don't have a chasen or frother, you can make matcha using a shaker bottle. Add the sifted matcha and warm water to the bottle, screw the lid on tightly, and shake vigorously for 15–20 seconds. It won't be as frothy as whisked matcha, but it will be smooth and lump-free. This is actually our founder's method of choice for iced matcha on the go.
Shop ceremonial grade matcha from Uji Japan. Free delivery on orders £100 and over.
Frequently Asked Questions
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What temperature should the water be for matcha? 70–80°C is ideal. Water above 85°C will destroy L-theanine and produce bitterness. If you don't have a temperature-controlled kettle, boil and wait five minutes before pouring.
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How much matcha powder should I use per cup? 3g (one heaped teaspoon) is the standard serving for a matcha latte. Adjust up to 4g if you prefer a stronger flavour, or down to 2g for a milder cup.
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Can I make matcha without a bamboo whisk? Yes. A small electric milk frother works very well. Alternatively, shake the matcha and warm water together in a sealed bottle for 20 seconds to get a smooth, lump-free result.
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Why is my matcha bitter? The three most common causes are water that is too hot (above 85°C), too much powder, or culinary grade matcha being used instead of ceremonial grade. Ceremonial grade matcha prepared at 70–80°C should never taste bitter.
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Can I make matcha without milk? Yes, this is called traditional usucha (thin tea). Use 3g of matcha whisked with 100ml of warm water at 70–80°C and drink straight. No milk, no sweetener. It is the most authentic way to drink matcha and the way it has been consumed in Japan for centuries.
