How to prepare a perfect matcha?

Matcha is not infused like ordinary tea: the powder is dispersed directly in water. A few simple details make the biggest difference—dose, water temperature, sifting and whisking.

Simple starting recipe

1.5 to 2 g matcha;
60 to 80 ml water;
water around 70–80°C;
a fine sieve;
a chasen, small whisk or suitable frother.

1. Sift the matcha

Matcha forms small clumps easily. Sifting it before adding water improves dispersion, texture and the quality of the foam.

2. Use water around 70–80°C

Boiling water is usually unnecessary and can make bitterness and astringency more noticeable. For many matchas, 70–80°C is a useful starting range.

See our detailed guide to matcha water temperature.

3. Add 60 to 80 ml of water

Start with 1.5 g if you prefer a lighter cup, or around 2 g for more intensity. Keeping the water volume controlled makes it easier to compare your results from one preparation to another.

4. Whisk quickly

With a chasen, use quick back-and-forth movements rather than pressing hard into the bottom of the bowl. The goal is an even suspension with a fine foam, not large bubbles.

A small electric frother can also work for an everyday preparation.

5. Drink soon after preparation

Matcha does not truly dissolve. Fine tea particles remain suspended and can gradually settle if the drink is left standing. A light deposit is normal; simply stir or whisk again if needed.

How to make a matcha latte

A practical starting recipe is:

2 to 2.5 g matcha;
30 to 40 ml water;
150 to 180 ml milk;
optional sweetener.

Sift the matcha.
Whisk it with the water to create a smooth concentrated base.
Add hot or cold milk.
Taste before adding sweetener.

For an iced latte, remember that melting ice gradually dilutes the drink. A slightly more concentrated base can help maintain flavour.

Common preparation mistakes

using water that is unnecessarily hot;
using too much powder without adjusting the water;
not sifting the matcha;
using too much milk for the dose;
leaving an opened pack exposed to heat, humidity, light or air.

Read our full guide to the most common matcha preparation mistakes.

Which matcha should you use?

For a versatile preparation, choose a matcha that is smooth enough for water but aromatic enough to remain present in milk. Maison Yume matcha from Yame is selected for a smooth, low-bitterness profile, rich umami, good aromatic intensity and a slight chocolate note.

FAQ

How much matcha per cup?

Start with 1.5 to 2 g for 60 to 80 ml of water.

What water temperature should I use?

Around 70–80°C is a practical starting range for many matchas.

Why is my matcha bitter?

Water that is too hot, an overly concentrated recipe, poor storage or the powder itself can all contribute. See our guide on why matcha tastes bitter.