You do not need a complicated ceremony to make a good bowl of matcha. Measure a small serving, break up clumps, use water that is hot rather than boiling, and mix thoroughly.
A simple first bowl
- Measure. Put about 2 g of matcha in a bowl. A small scale is helpful; spoon sizes vary.
- Sift. Push the powder through a fine strainer to break up clumps. This matters more if the tin has been open for a while.
- Add water. Pour in about 60 ml of water cooled to around 80°C. Add a little first and stir to a smooth paste if you find that easier.
- Whisk. Move a bamboo whisk briskly back and forth through the liquid until it looks even. You are mixing powder into water, not steeping leaves.
- Taste and adjust. Add a little more water for a lighter cup, or slightly more matcha next time for a stronger one.
This starting method is close to Ippodo Tea’s usucha preparation. Different powders and palates call for different ratios.
Common first-cup problems
If the matcha is clumpy, sift it and begin with a small splash of water. If it is harsh, try slightly cooler water or more water overall. If it is weak, measure the powder and water before assuming the powder is at fault. The troubleshooting guide walks through each problem.
A bamboo whisk is useful, but it need not stop you from trying matcha. See how to make matcha without a whisk for practical alternatives. For milk drinks, begin with a concentrated matcha mixture and then add milk; the simple latte recipe shows how.