How to Make Matcha
Making matcha at home often seems intimidating at first, but don’t worry. With a few easy tips you too can whisk delicious frothy matcha at home.
What You’ll Need
- Chawan (Matcha Bowl)
- Chasen (Bamboo Matcha Whisk)
- Matcha - If you’re drinking pure matcha, we recommend using a ceremonial grade matcha such as our Organic Ceremonial Matcha or Sugimoto Reserve Mizuki Matcha as they are sweeter and smoother than culinary grade matcha.
- Chasaku (matcha scoop)
- Chasen Kusenaoshi (whisk holder)
If you want to learn how to make matcha, but don’t necessarily have any matcha accessories, check out our all-in-one Nodate Matcha Set, which already includes a handcrafted chawan, chasen, chashaku, and a sample of our Organic Ceremonial Matcha.
Step 1: Soak the Chasen in Hot Water
If you’re using a new chasen, first soak it in hot water for 15 minutes to clean and loosen the tines. After that, you’ll only need to soak it in hot water for 5 minutes before making matcha to loosen the tines. This will improve the longevity of your chasen. If you don’t pre-soak your chasen, the tines aren’t as bendable and might break during whisking.
Note: To clean your chasen, avoid using soap, detergent, and other chemicals. Simply whisk a bowl of pure hot water to clean the excess matcha off the chasen then let air dry in a well ventilated spot. Your chasen is a natural product made out of real bamboo, so it can get moldy if it’s left in overly humid conditions such as putting it back in its box while still damp.
Step 2: Scoop Matcha Into the Chawan
Using a chasaku, add two scoops of matcha to the bowl. If you don’t have a chasaku, use a spoon to add half a teaspoon (1g) of matcha powder to your chawan.
If you see clumps, place a sifter over the matcha bowl and sift your matcha directly into the bowl.
Note: Never get a bamboo chashaku wet. To clean the excess matcha off of it, simply wipe with a dry cloth or paper towel. Getting it wet will stain the bamboo with matcha and potentially warp the shape of the chashaku.
Step 3: Pour Hot Water
Carefully pour 3 oz of hot water (185°F) into the bowl. We recommend pouring from the sides rather than the center of the bowl to avoid splashing.
Step 4: Whisk the Matcha
Start by first whisking any matcha powder that has stuck to the side of the bowl into the water. Then using a zig-zagging motion, lightly whisk the matcha slowly at first, building up to a rapid pace until you don’t notice any additional foam appearing. Give one last circle of the foam and lift your chasen out from the center of the matcha.
When you’re just about done, slow down and lighten the movement to ensure there are no large bubbles forming at the top. Then, lift and remove the whisk from the center.
Note: If you don’t have a matcha whisk, you can also use an electric hand frother.
Step 5: Serve
For added fun, serve your finished matcha with traditional Japanese sweets (called wagashi). A little sweetness goes well with fresh matcha.
We recommend enjoying your matcha in two to three-and-a-half sips, with the last half-sip being a slurp. This shows your fondness of the drink.
Step 6: Cleaning
- Bowl and Whisk: Pour hot water into your matcha bowl and clean using the whisk. Throw out the water, then wipe your chawan dry. You can dry the whisk on a Chasen Kusenaoshi (Whisk Holder).
- Chasaku: Wipe the scoop with a clean, dry cloth. Avoid contact with water.
Whichever tea brewing method you prefer, we offer a wide range of teaware and brewing accessories to help you create the perfect cup every time.