A stream of vibrant green ceremonial matcha being poured into a clear glass of iced milk to make a layered iced matcha latte made by Tea Studio Lu, the best matcha online shop in Switzerland, Geneva.

How to Make Matcha at Home: Easy Step-by-Step Guide for Beginners

The basic recipe 

 

Style

Recipe

Recommended Matcha

Best For

🍵 Matcha Latte

4g matcha + 40ml water (80°C) + 150ml milk

Matcha 02 or  Matcha 03

Café-style drinks

🍃 Usucha

2g matcha + 60ml water (80°C)

Matcha 01 or Matcha 02

Everyday matcha

🌿 Koicha

4g matcha + 40ml water (80°C)

Matcha 01

Tea ceremony

 

Steps

Follow these steps to prepare creamy matcha latte, authentic thin matcha tea (Usucha) and an intense thick tea (Koicha).

Rich Matcha Latte


1. Sift the Matcha

fine-mesh strainer and sift 4g or 5g of matcha powder into a bowl to ensure a smooth, clump-free texture.

2. Create the Concentrate

Add 20ml of hot water 80°C. Knead with a bamboo whisk into a glossy paste, then add 20ml more water (total 40ml).

3. Optional : Whisk for Silkiness

If you enjoy a light layer of foam on top of your latte, whisk rapidly in a "W" motion until frothy.

  • Pro Tip: Whisk slowly at the surface at the end to eliminate large bubbles for a more refined, professional micro-foam.

4. Combine with Milk or Oat milk

Pour the matcha base into a cup and add 150ml of milk (dairy or alternatives).

  • Create Layers: To achieve a beautiful layered effect without ice, pour the milk slowly along the inside wall of the glass. If using ice, simply pour the matcha slowly over the cubes.


Thin matcha tea (Usucha)

A bowl of vibrant, frothy ceremonial grade Uji matcha green tea prepared in a traditional Japanese chawan on a light wood tabletop.

1. Sift the Matcha Powder

Place a fine-mesh strainer over your tea bowl (chawan). Sift 2g (approx. 1 tsp) of high-quality matcha powder to remove clumps. This ensures a smooth, lump-free consistency.

2. Create a Smooth Paste

Pour approx. 10 ml of hot water, ideally 80°C, into the bowl. Using a bamboo whisk (chasen), gently massage the powder and water together until a thick, uniform paste forms.

3. Whisk for Aeration and Froth

Add the remaining 50 ml of hot water. Whisk vigorously in a "W" or "M" motion using your wrist, not your arm. Start slowly to incorporate the water, then speed up until a layer of fine, creamy froth forms on the surface.

The Pro Finish: If you prefer fine micro-foam, whisk slowly across the surface at the very end to break any large bubbles and create a silky, refined finish.

Traditional Ceremonial Thick Tea (Koicha)

Whisking premium green tea powder with a traditional bamboo chasen whisk in a ceramic bowl to make authentic Japanese matcha.

1. Sift the Matcha

Sift 4g (approx. 2 full bamboo scoops) of high-grade ceremonial matcha into a pre-warmed tea bowl (chawan). Sifting is mandatory for Koicha to ensure the thick liquid is perfectly smooth.

2. Add the Hot Water

Pour in 40ml of hot water at 80°C (176°F).

3. "Knead" the Tea (Do Not Whisk)

Unlike thin tea, do not whisk for foam. Using a bamboo whisk (chasen), use a slow, massaging motion to "knead" the powder into the water.

  • The Technique: Gently press the whisk against the bottom and sides of the bowl to break up any tiny particles.
  • The Goal: Continue until the tea becomes a thick, glossy, and vibrant green syrup with the consistency of melted chocolate.

4. Perfect the Texture

Once the tea is smooth and clump-free, it is ready. Koicha should be viscous enough to coat the back of a spoon and should have a deep, intense umami aroma.

Discover Fresh Matcha from Japan

At Tea Studio Lu, we source our matcha directly from Japan in small batches to preserve freshness and authentic flavor. Whether you’re making your first bowl of usucha or your daily matcha latte, using freshly milled matcha makes all the difference.

Explore our collection and find the matcha that matches your favorite brewing style.

Frequently Asked Questions

How much matcha should I use?

For traditional usucha, use 2g of matcha with 60ml of 80°C water. For a matcha latte, whisk 4–5g of matcha with 40ml of water, then add 150ml of milk.

What water temperature is best for matcha?

Around 80°C is ideal. Water that’s too hot can make matcha taste bitter and dull its natural sweetness.

Can I use culinary matcha for drinking?

Yes. A high-quality culinary matcha works beautifully in lattes, while ceremonial-grade matcha is best enjoyed with water to appreciate its delicate flavor.

Why is my matcha clumpy?

Always sift your matcha before whisking. This creates a smoother texture and helps produce a finer foam.

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