Perfect Matcha Tea
This quick 5-minute matcha tea recipe delivers a smooth, frothy, and calming energy boost without the jitters of coffee. Using high-quality ceremonial grade matcha, the drink is whisked into a silky paste and finished with water or milk for a barista-level experience at home.
Equipment
- fine mesh sieve
- bamboo whisk (chasen) or handheld milk frother
- chawan (bowl) or mug
- measuring spoon
Ingredients
- 1–2 tsp ceremonial grade matcha powder
- 60 ml hot water (175°F/80°C)
- 180 ml milk of choice (optional, for latte)
- 1–2 tsp maple syrup or honey (optional)
Instructions
- Sift 1–2 teaspoons of matcha powder into a bowl or mug through a fine mesh sieve.
- Pour in 60 ml (2 ounces) of hot water at 175°F (80°C).
- Whisk rapidly in a 'W' or 'M' motion with a bamboo whisk or milk frother for 20–30 seconds until frothy.
- Top with more hot water for traditional tea or 180 ml of steamed/cold milk for a latte. Sweeten with maple syrup or honey if desired.
Notes
Use ceremonial grade matcha for best flavor and color. Always sift the powder to avoid clumps. If your matcha tastes bitter, your water may be too hot—aim for 175°F (80°C). For a creamy latte, add steamed or frothed milk and a touch of honey or maple syrup. Store opened matcha in the fridge in an airtight container and use within 2 months for maximum freshness.