Whether you're new to matcha or looking to perfect your technique, the secret comes down to three factors: water temperature, whisking technique, and tea quality. Get these right and you'll unlock the full umami, sweetness, and aroma of authentic Japanese matcha.
At waka matcha, we source stone-ground matcha directly from tea farmers in Nara and Uji, Japan. Here's how we recommend brewing it.
What You'll Need
- Chawan (matcha bowl): Wide and deep for easy whisking
- Chasen (bamboo whisk): 80-prong or higher recommended
- Chashaku (tea scoop) or a small measuring spoon
- Fine mesh sieve: Prevents clumping
Step-by-Step: How to Make Matcha
Step 1: Heat Water to the Right Temperature
The ideal temperature is 160-175°F (70-80°C). Boiling water makes matcha taste harsh and bitter. Let boiled water cool for 2-3 minutes, or use a temperature-controlled kettle.
Step 2: Warm Your Bowl and Whisk
Pour a small amount of hot water into your chawan and briefly soak the chasen to soften the tines. Discard the water and dry the bowl.
Step 3: Sift the Matcha
Measure 1.5-2g of matcha (about 2 chashaku scoops) and sift through a fine mesh strainer into your bowl. Sifting prevents lumps and ensures a smooth texture.
Step 4: Make a Paste First
Add just 1 tablespoon (about 15ml) of hot water and mix into a smooth paste. This prevents lumps when you add the remaining water.
Step 5: Whisk
Add the remaining water (total 60-70ml) and whisk vigorously in a W or M motion — side to side, not in circles.
Step 6: Finish and Serve
When a layer of fine foam covers the surface, gently lift the chasen from the center and serve immediately.
3 Key Tips for Better Matcha
1. Use Soft Water
Soft water (under 50mg/L hardness) best extracts matcha's umami and sweetness. Hard water makes matcha taste flat or astringent.
2. Use Fresh Matcha
Matcha oxidizes quickly. Store in an airtight container in the refrigerator and use within 2-4 weeks of opening.
3. Rinse Your Whisk After Each Use
Rinse with warm water and let air-dry. Never use soap or a dishwasher.
Usucha vs. Koicha
| Style | Matcha | Water | Technique |
|---|---|---|---|
| Usucha (thin tea) | 1.5-2g | 60-70ml | Whisk until frothy |
| Koicha (thick tea) | 3-4g | 30-40ml | Knead slowly, no foam |
Explore waka matcha's stone-ground ceremonial matcha from Nara and Uji farms — shop our matcha collection. Wholesale and bulk orders welcome — request a sample or wholesale quote.
