How to Make Perfect Matcha at Home (Step‑by‑Step + Tips)

How to Make Perfect Matcha at Home (Step‑by‑Step + Tips)

Making matcha at home doesn’t have to be complicated. With the right method and high-quality matcha, you can taste the difference immediately. Our single‑origin, first harvest matcha from Uji, Kyoto is known for its vibrant green color, smooth umami flavor, and low bitterness. This guide shows you how to prepare perfect matcha — both traditional and as a creamy latte — with practical tips for the best experience.

What You Need to Make Matcha

  • 2 grams of single‑origin, first harvest matcha
  • 70–80 ml hot water (about 70–80°C / 158–176°F)
  • A matcha whisk (chasen)
  • A matcha bowl or a large mug 

Step‑by‑Step: Traditional Matcha

  1. Sift the matcha into the bowl to prevent clumps.
  2. Add 70–80 ml of hot water (not boiling; too hot water makes matcha bitter).
  3. Whisk in a quick “W” motion until the powder dissolves and a light froth forms.
  4. Drink immediately for the most vibrant color and flavor. 

Tip: Sifting and whisking properly creates a smooth texture and full umami flavor without bitterness.

Making a Matcha Latte

If you prefer a latte with milk (dairy or plant-based):

  1. Prepare the matcha as described above.
  2. Warm your milk or milk alternative, but do not boil.
  3. Slowly add the warm milk to the matcha while stirring.
  4. Sweeten lightly if desired with honey or syrup.

Why First Harvest Matcha Matters

Our matcha comes from the first harvest, the youngest leaves of the season, which gives it:

  • A vibrant green color
  • A smooth, balanced umami flavor
  • Minimal bitterness and a rich texture

These qualities are especially noticeable when drinking matcha pure with water. 

Tips for the Best Matcha Experience

  • Use water at 70–80°C / 158–176°F — hot enough for aroma but not bitter.
  • Always sift the matcha — prevents clumps and ensures a creamy texture.
  • Whisk in a “W” motion — faster and frothier than circles.
  • Store matcha in a cool, dark place to preserve color and flavor. 

Discover how easy it is to make authentic Japanese matcha perfectly — pure, smooth, and perfectly balanced with our single‑origin, first harvest Okumidori matcha from Uji, Kyoto.

Back to blog