How to Brew Matcha Like a Pro (Step‑by‑Step Guide)
Matcha isn’t just another drink — it’s a ritual. And if you’re going to take the time to enjoy it, you might as well brew it like someone who knows what they’re doing. Whether you’re new to matcha or just ready to upgrade your technique, this guide will walk you through every step for a smooth, vibrant, café‑level cup.
Prefer to skip straight to the matcha? Grab our Ceremonial Matcha here.
Why Brewing Technique Matters
Matcha is different from brewed tea or coffee. You’re not steeping leaves — you’re drinking the whole tea leaf in powdered form. That means every whisk, every temp, and every second counts.
Get your technique right, and matcha rewards you with smooth creaminess, natural sweetness, and a calm, focused energy — thanks to its rich L‑theanine content.
It’s not just a drink. It’s a moment.
What You’ll Need
Before you begin, here’s what you’ll want on hand:
- Ceremonial Matcha — the star of the show
- A matcha bowl (chawan) — a wide, shallow bowl helps whisk more easily
- A bamboo whisk (chasen) — essential for frothing
- A sifter (optional but recommended)
- A tea scoop (chashaku) or a small measuring spoon
- Hot water (about 175°F / 80°C) — not boiling!
Professional matcha isn’t complicated — it’s intentional.
Step 1 — Measure Your Matcha
For one serving, you’ll want about 1 gram of ceremonial matcha (roughly 1 scoop with a traditional chashaku). Place it into your bowl. If you want a stronger cup, go up to 1.5 grams — but don’t panic. This isn’t rocket science, it’s flavor science.
Pro tip: Sifting your matcha before whisking removes clumps and makes for a smoother cup.
Step 2 — Add Perfectly Heated Water
This is where many people go wrong. Boiling water burns matcha, leading to bitter, astringent flavor. Instead, heat your water to around 175°F (80°C) — about 30 seconds off boil. Pour just a small amount (about 1–2 oz) into the bowl to start.
Step 3 — Whisk Like a Pro
Now for the fun part.
Hold your whisk vertically and briskly move it in a “W” or “M” motion. You’re not stirring — you’re aerating. You want a layer of fine, creamy foam on top with tiny bubbles.
It’ll look like this:
If you’re whisking and getting big bubbles or clumps, try speeding up your motion and keeping your wrist loose.
Step 4 — Add More Water and Sip
Once you’ve got that beautiful froth, pour in the rest of your hot water — about 6–7 oz. Give it a gentle swirl if needed, take a deep breath, and sip.
Matcha should be vibrant, smooth, and balanced — not muddy, chalky, or bitter. If it tastes off, don’t sweat it — tweak your water temp or whisking speed next time.
Extra Tips for Matcha Success
Use quality water. Chlorinated tap water can mute matcha’s natural sweetness. Filtered water makes a difference.
Fresh is best. Matcha loses flavor over time once exposed to air. That’s why roasting fresh and storing well matters — and why our Ceremonial Matcha is packaged with care.
Want a sweeter, latte‑style drink? Heat your milk (or milk alternative) and whisk matcha directly into it. Not traditional, but absolutely delicious.