When you brew matcha, you aren’t just making a cup of tea. Matcha is so much more! Creating a bowl of matcha tea is a ritual that can leave you feeling more relaxed and focused than you did before you started. And then there’s the experience of drinking it! With its bold green colour, fine powder texture, and earthy, umami flavour, drinking matcha is a satisfying drinking experience unlike any other.
So how do you best brew matcha? Let’s run through some matcha brewing tips that will ensure you get the most authentic and calming experience you can get whilst brewing, as well as make the best cup or bowl of matcha as possible. (We’ll also cover how to make matcha in a hurry, for when you don’t have a lot of time.)
Just Quickly - What Is Matcha Tea?
Matcha is green tea, sourced from the Camellia sinensis plant, in powdered form. It’s derived from exactly the same plant as whole leaf green tea, however there are notable differences between both products. These are:
- Tea leaves for matcha grown under shade, or at the very least, placed under shade for 3-4 weeks before being picked. This measure increases chlorophyll levels and enhances L-theanine and caffeine content. Regular green tea, on the other hand, is grown under full sun right up until it is harvested, which results in lower levels of amino acids and a more bitter flavour.
- With matcha, all parts of the leaf are ground into powder, whereas with green tea, the leaf remains whole or slightly broken.
- When brewing green tea, you discard the leaf before you drink the tea. With matcha tea, you consume the entire leaf. Because you consume all parts of the leaf in matcha powder, a cup of matcha tea offers a greater concentration of nutrients than a cup of regular green tea. The nutrients include healthy antioxidants and L-theanine.
- Matcha tea also usually contains more caffeine than regular green tea, with approximately 60–70 mg of caffeine per cup, whereas green tea has 20–30 mg per cup.
Brewing Matcha the Traditional Way - What You Need
There’s a great history of matcha tea brewing, and it’s worth reading about (or better yet, attend a japanese tea ceremony). In this post, however, we’ll just cut to the chase and talk about the tools you need to brew matcha and how to go about it. Note, these are the traditional tools for brewing matcha, which will make for a more authentic brewing experience. If you don’t have them though, don’t stress. You can still make a decent cup of matcha without them.
1. Matcha Sifter
A fine or mesh sieve is traditionally used to sift the matcha tea into the bowl. This helps prevent the powder clumping. (A fine tea strainer can be used as a substitute.)
2. Matcha Whisk (Chasen)
The chasen (japanese for whisk) helps you to evenly dissolve the matcha powder into the water and disperse it around the bowl or cup, so that you get an even texture in your drink. It also creates a nice, creamy froth on the top of your drink, which is a signature of a well-brewed cup of matcha.
Matcha whisks come made of various materials, but a traditional chasen will be made of bamboo. Why bamboo? Bamboo is naturally non-toxic, so it won’t leach any nasties into your drink. It’s also great for creating that smooth, airy foam on your matcha. Finally, given it’s light and delicate, it won’t damage your ceramic bowl.
A chasen comes in different tine counts. Tines are the ‘prongs’ or ‘teeth’ on the whisk. The more tines, the finer the froth. (The bamboo matcha whisks at Tea Tonic have in excess of 50 tines.)
3. Matcha Whisk Stand (Kusenaoshi)
As a bamboo matcha whisk is very delicate, it’s helpful to have a stand to keep it in. That is what the matcha whisk stand (kusenaoshi) is designed for. This small ceramic stand ensures that the whisk maintains its shape, and helps to keep it dry after use. Overall, your bamboo whisk will last longer if you regularly use a stand.
4. Matcha Bowl (Chawan)
Traditional matcha is drunk from a bowl, rather than from a cup. Matcha bowls (chawan) are a wide, rounded ceramic bowl that allow sufficient space to whisk the matcha tea. Many versions have a pouring spout, which makes it easy to pour the matcha into another vessel if required.
Drinking directly from the bowl where you whisk your matcha tea helps to ensure that you maintain the tea’s temperature. The open top on the bowl allows the matcha to breathe, and you can smell the aromas clearly. Holding the bowl with both hands is a warming and calming experience that is a key part of the matcha ceremony. Whilst you can drink your matcha from a cup, there’s something connected about the feeling of the bowl’s heat on your palms.
Where do you get a matcha bowl? This one is up to you. The best ones will be handcrafted by potters, as this means they will have a unique, one-of-a-kind character. There are commercial matcha bowls available too, which are also great, but it can be fun to explore artist markets to find the perfect chawan for your matcha!
5. Matcha Powder
We can’t forget to mention the matcha tea itself. For a start, not all matcha is created equal, and there are different grades of matcha.
- Culinary Grade matcha is used for matcha lattes or for making recipes like matcha ice cream. It is slightly more bitter than ceremonial grade matcha, but still of a high quality.
- Ceremonial Grade matcha is rich, smooth, and slightly sweet. It is the type you should seek out if you want to drink vibrant-coloured, premium matcha.
- Imperial Grade matcha is a type of ceremonial grade matcha, however it is considered the most premium form of matcha available. It is even more refined than standard ceremonial grade matcha, and is noted for its silky smooth texture, vibrant green colour and naturally sweet flavour.
(The organic matcha powder from Tea Tonic is sourced from the finest green tea, resulting in a smooth, earthy flavour and calming effect. We have Imperial grade, organic matcha available in our 100g and 500g sealed bags.)
6. Water
The temperature of your hot water matters! The optimal temperature for brewing matcha is 80°C (176°F). If you have a temperature controlled kettle, this will make things easier. Avoid using water that’s too hot, as it can make your matcha taste bitter.
If your water does reach boiling point, allow it to sit for 5-10 minutes before you use it, or else mix one part boiling water with one part cold water, before you brew your matcha.
Brewing Matcha: Step-by-Step Guide
Once you have your tools and matcha tea powder ready, it’s time to brew!
Traditional Method (with full setup):
- Sift 1–2 teaspoons of matcha into your matcha bowl. Ideally, use a matcha sieve or tea strainer to sift the tea. This helps to prevent clumps and aids in a smooth texture.
- Add 60 ml (2 oz) of hot water (80°C).
- Whisk vigorously in a zigzag or "W" motion using your bamboo matcha whisk, until the tea is frothy with small bubbles on top.
- Enjoy immediately while the froth is still fresh!
Optional top up (not the traditional way): If you want a larger drink, add more hot water or warm milk to create a matcha latte.
No Matcha Kit? No Worries.
You can still enjoy matcha without the full traditional kit. You may not achieve the same quality of froth, but the flavour and benefits of the matcha will still shine through.
Quick & Easy Method (no fancy gear):
- Add 1 tsp (5 mg) of matcha powder to a cup.
- Pour in 100 ml of hot water (80°C).
- Use a milk frother, handheld whisk, or even a jar with a lid (shake it!) to mix. (At worst, use a fork or teaspoon.)
- Add warm, frothy milk if you want to create a matcha latte.
How Much Matcha to Use?
- Standard ratio: 1 tsp (approx. 5 grams) of matcha powder per 60-100 ml of water.
- Adjust quantity based on taste—using less powder for a lighter brew and more for a stronger flavour and thicker texture.
If the matcha powder settles at the bottom of your bowl or cup, you may need to re-whisk.
Matcha Tea Brewing Summary
Though brewing matcha tea is steeped in history, we can each choose whether or not we follow traditional tea brewing methods, or do things in a way that suits our lifestyle. In essence, whilst you can get the best results from using traditional matcha brewing tools and a high grade of ceremonial matcha tea, you will still get a great cup of matcha if you don’t have the right accessories and improvise a little.
The key things to remember when aiming for an enjoyable matcha are:
- getting a quality matcha tea (preferably organic)
- having the right water temperature (80°C), and
- using the amount of matcha powder to suit your taste (2-5g per cup is standard).
Matcha Tea at Tea Tonic
Explore Tea Tonic’s matcha collection, including imperial grade organic matcha tea in 100g and 500g sealed bags, as well as small, 30g handy tins of matcha you can re-use and easily transport your matcha in.
We also stock essential matcha brewing tools, including the bamboo matcha whisk, matcha whisk stand, matcha starter set and matcha essentials set.
Want your matcha with a little extra flavour? Try our Peach Matcha Green Tea and Elderflower Matcha Green Tea, each blending 100% Stone Ground Organic Green Matcha with natural peach and elderflower flavours.