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A cup of frothy matcha tea, decorated with matcha powder
Vibrant green Matcha tea with a thick layer of foam.

Matcha tea

Author: Flavelo
Recipes Quick Meals Drinks
Matcha is more than tea: it is consuming the tea leaf in its entirety. Shade-grown leaves are ground into fine powder in stone mills, so all the antioxidants and caffeine enter the body. Traditional preparation is a meditation: the taste of the frothy, emerald green drink is simultaneously spicy, sweet, and umami-rich.
🕒 Prep Time 5 mins
🍳 Cook Time 2 mins
⌛ Total Time 7 mins
🍽️ Servings 1 servings
🔥 Calories 10 kcal
🌍 Cuisine Japanese

Ingredients

Equipment Needed

  • Chasen (bamboo whisk): For frothing (or small milk frother).
  • Chawan (tea bowl): Wide-mouthed bowl.
  • Sieve: For lump-free tea.

Instructions

1 ✓

Sift the matcha powder into the bowl.

Tip: The powder can clump together electrostatically; sifting breaks this up so there are no bitter lumps in the drink.
2 ✓

Pour on a little (approx. 30 ml) water. The water should not be boiling, only about 80°C!

Tip: Hot water burns the amino acids in the tea and makes the drink bitter. (Tannin release).
3 ✓

Using the bamboo whisk, whisk (froth) the tea with rapid W-shaped motions until a thick foam layer forms on top.

Tip: The foam locks in the aromas and makes the sip creamy.
4 ✓

Pour in the remaining water (or frothed milk if making a Matcha Latte) and consume immediately.

Tip: Matcha powder does not dissolve, it only floats in the water (suspension), so it settles quickly.

Recipe FAQ

Why is it bitter?
The water was too hot, or the powder was poor quality. Good matcha has a sweetish-vegetal taste.

Ingredients

  • 2 g Matcha powder (approx. 1-2 bamboo scoops)
  • 70 ml Water (max. 80°C)