How to Prepare Matcha at Home

How to Prepare Matcha at Home

Preparing matcha at home is simple and can be done with just a few steps.

With the right technique, you can create a smooth, balanced cup with a rich aroma and clean finish.

 

What You Need

Basic tools:

• Tea bowl (茶碗, chawan)
• Tea whisk (茶筅, chasen)
• Matcha (抹茶, matcha)

Optional tools:

• Tea scoop (茶杓, chashaku)
• Matcha sifter (抹茶篩, matcha furui)

How to Prepare Usucha (Thin Matcha Tea)

 

1. Sift the Matcha

Sift 2 g (about 1 teaspoon) of matcha into a tea bowl or a large cup.

Note: High-quality matcha is finely milled and may pass easily through a sifter. Sifting is still recommended to remove any clumps and create a smoother, more even texture.

 

2. Add Hot Water

Add 2 oz (60 ml) of hot water.

For best results, use water around 70-85°C (158-185°F). Avoid boiling water, which can make the matcha taste more bitter.

 

3. Whisk

Using a tea whisk (茶筅, chasen), whisk briskly.

• Use quick back-and-forth motions
• Finish with a gentle circular motion

The surface should become smooth with a light layer of foam.

A milk frother can also be used as a modern alternative.

 

4. Ways to Enjoy Matcha

Traditional Preparation: You can enjoy it as thin tea (薄茶, usucha) to savor the authentic aroma of the matcha, or customize it to your liking by adding more water, milk, or other beverages.

Variations

• Matcha Latte: Add warm milk, oat milk, or soy milk to create a mellow latte.
• Iced Matcha: Add ice and cold water for a refreshing drink.
• Add Sweetness: Add sugar, honey, syrup, or other sweeteners to your liking.

 

How to Prepare Koicha (Thick Matcha Tea)

Koicha is a thicker, more concentrated form of matcha made with high-quality tea leaves.

• A thicker texture
• A deeper, more concentrated flavor
• Little to no foam

 

1. Sift the Matcha

Sift 4g (around 2 teaspoons) of matcha into a tea bowl or a large cup using a tea strainer or sieve.

*Note: Thick tea, or 濃茶 (koicha) in Japanese, is a thicker and more concentrated form of matcha made using high‑quality tea leaves. When preparing koicha, it is important to select tea leaves specifically intended for this purpose.

 

2. Add Hot Water

Add 1 oz (30 ml) of hot water between 158°F–176°F (70°C–80°C).

*Note: In some cases, the hot water is added all at once, while in others it is poured in two separate stages. Preparation methods and proportions may vary depending on the tea school and personal preference.

 

3. Knead (Not Whisk)

Using a tea whisk, gently knead the matcha rather than whisking it vigorously.

The texture should become thick, smooth, and glossy.

When making thick tea, 濃茶 (koicha), the tea is not whisked vigorously but gently kneaded to blend the matcha and hot water together. For this reason, a tea whisk, 茶筅 (chasen), with fewer tines, such as the 80 hondate (80本立), may be used for koicha preparation.

 

4. Finishing the Koicha

Once the matcha is smooth and uniform, gently lift the whisk. The result should be dense and velvety. The koicha is ready to enjoy as is.

 

Tips for Best Results

• Sift before whisking for a smoother texture.
• Do not use boiling water.
• Use high-quality matcha for a more balanced flavor.

High-quality Japanese matcha is often carefully blended to reduce bitterness and create a smoother, more enjoyable cup.

 

Japanese Terms Used

Items for Preparing Matcha
English	Japanese	Romaji
tea utensils	茶道具	chadōgu
tea whisk / bamboo whisk	茶筅	chasen
tea bowl	茶碗	chawan
tea scoop / bamboo tea scoop	茶杓	chashaku
tea caddy / tea container	棗	natsume
tea cloth	茶巾	chakin
matcha sifter	抹茶篩	matcha furui
whisk holder	茶筅休め（くせ直し）	chasen yasume (kusenaoshi)
bamboo ladle	柄杓	hishaku
waste water bowl	建水	kensui
teakettle	茶釜	chagama
fresh water container	水差	mizusashi
lid rest	蓋置	futaoki
ladle stand	杓立	shakutate
incense container	香合	kōgō
silk cloth	帛紗	fukusa
portable brazier / hearth	風炉 / 炉	furo /  ro

 

 

Useful Words for Making Matcha
English	Japanese	Romaji
to whisk	点てる	tateru
to scoop	掬う	sukuu
to put in / add	入れる	ireru
to pour	注ぐ	sosogu
to sift	ふるう	furuu
to knead (to thicken tea)	練る	neru
to rotate / turn	回す	mawasu
to warm	温める	atatameru
to boil	沸かす	wakasu
to disperse	分散させる	bunsan saseru
to foam	泡立つ	awadatsu
to float	浮かす	ukasu
powdered green tea	抹茶	matcha
thick tea	濃茶	koicha
thin tea	薄茶	usucha
one bowl of tea	一服	ippuku
umami / savory flavor	旨み	umami

Learn How to Make Matcha in Japanese

薄茶の淹れ方 (Usucha No Irekata)

 

1.  抹茶をふるう (Matcha O Furuu) 

お茶碗または大きめのカップに、小さじ1杯（2g）の抹茶を、茶こしや、ふるいなどを使ってふるい、入れる。

(Ochawan mata wa ōkime no kappu ni, kosaji ippai (2 g) no matcha o, chakoshi ya, furui nado o tsukatte furui, ireru.)

 

2.  お湯を注ぐ (Oyu O Sosogu)

158°F～176°F（70℃～80℃）のお湯を2オンス（60ml）加える。

(158°F–176°F (70 do–80 do) no oyu o 2 onsu (60 miririttoru) kuwaeru.)

 

3.泡立てる (Awadateru)

茶筅またはミルクフォーマーを使い、表面が泡立ち、滑らかになるまで勢いよく混ぜる。

(Chasen mata wa miruku fōmā o tsukai, hyōmen ga awadachi, nameraka ni naru made ikioiyoku mazeru.)

 

4. お召し上がり方 (Omeshiagarikata)

そのまま「薄茶」として、抹茶本来の香りや旨味をお楽しみいただけますが、水、牛乳、またはジュースを加えて、お好みでアレンジもしていただけます。

(Sonomama "usucha" to shite, matcha honrai no kaori ya umami o otanoshimi itadakemasu ga, mizu, gyūnyū, mata wa jūsu o kuwaete, okonomi de arenji mo shite itadakemasu.)

 

濃茶の淹れ方 (Koicha No Irekata)

 

1.  抹茶をふるう (Matcha O Furuu) 

お茶碗または大きめのカップに、小さじ2杯（4g）の抹茶を、茶こしや、ふるいなどを使ってふるい、入れる。

(Ochawan mata wa ōkime no kappu ni, kosaji nihai (4 g) no matcha o, chakoshi ya, furui nado o tsukatte furui, ireru.)

 

2.  お湯を注ぐ (Oyu O Sosogu)

158°F～176°F（70℃～80℃）のお湯を1オンス（30ml）加える。

(158°F–176°F (70 do–80 do) no oyu o 1 onsu (30 miririttoru) kuwaeru.)

 

3. 練る (Neru)

茶筅でゆっくりと練る。

(Chasen de yukkuri to neru.)

 

4. 仕上げ (Shiage)

つやのある、とろりとした濃茶ができたら、茶筅をそっと引き上げて完成です。 

(Tsuya no aru, torori to shita koicha ga dekitara, chasen o sotto hiki agete kansei desu.)