Matcha Green Tea Recipe

Heat water

Heat fresh water to just below boiling, about 175°F (80°C). If you don't have a thermometer, bring to a boil then let sit for 1–2 minutes.

Sift matcha

Place 1 tsp ceremonial grade matcha powder into a fine mesh sifter over your tea bowl or small bowl. Gently tap the sifter so the matcha falls through; this prevents clumps and yields a smoother drink.

Add hot water

Pour about 2 oz (60 ml) of the hot water into the bowl over the sifted matcha.

Whisk

Using a bamboo whisk (chasen) or a small handheld frother, whisk vigorously in a quick 'W' or 'M' motion (back-and-forth across the bowl) for about 15–30 seconds until the matcha is evenly suspended and a thin layer of fine foam (tiny bubbles) appears on the surface. If using a frother, move it around to incorporate air and dissolve powder fully.

Adjust strength (optional)

Taste the matcha. If you prefer it milder, add up to 2 oz (60 ml) additional hot water and stir gently. For an iced version, add 2–4 oz (60–120 ml) cold water and pour over ice after whisking; the initial whisk with hot water helps dissolve the powder.

Sweeten

If you want sweetener, add about 1 tsp honey, sugar, or agave to the hot matcha and stir until dissolved before adding more water or ice.

Make a matcha latte

Heat or froth 4 oz (120 ml) milk or milk alternative. Pour the whisked matcha into a cup and add the warmed milk, holding back foam with a spoon, then spoon foam on top. Alternatively, combine matcha and cold milk over ice for an iced latte.

Serve immediately while hot or over ice for iced matcha. Rinse the whisk and bowl promptly with warm water and let air dry to preserve tools.