A ratio gives you a repeatable starting point. It does not decide your ideal cup. Powder strength, milk, ice and personal preference all matter.
| Drink | Matcha | Water | Milk |
|---|---|---|---|
| Classic small bowl | 2 g | About 60 ml | None |
| Light matcha latte | 2 g | 30–45 ml | 150–200 ml |
| Stronger matcha latte | 3 g | 30–45 ml | 150–200 ml |
For a bowl, 2 g with 60 ml water is a familiar starting method; Ippodo publishes a similar guide. The latte amounts are practical suggestions for home experimentation, not a standard recipe.
Adjust one thing at a time
If your drink tastes thin, add a little more powder next time rather than reducing every liquid at once. If it tastes too concentrated, add water or milk in small steps. Ice melts, so an iced latte may taste lighter after a few minutes. A sweeter milk can also make the same matcha seem less bitter.
A gram scale helps when you want consistency. If you use a spoon, remember that its volume is only an estimate; powder can settle differently. Write down a ratio you like, then use it as your own baseline.
See the step-by-step bowl or the simple latte recipe to put these amounts to use.