Making Matcha? Start here.
Everything you need to start making Matcha at home.
5 Min Read
15 Min Read
- Full PDF Guide
Why you should read this guide
Because Matcha is not like other teas.
Matcha powder is premium tea leaves ground into tiny particles. That’s why it does not dissolve in water (unlike green tea powder). This is also the reason Matcha is a superfood with tons of vitamins & antioxidants.
Since Matcha particles do not dissolve in water, a whisking process is important to ensure that the Matcha particles & water are suspended well.
Have you tried Matcha that is super powdery & ultra bitter? That’s not a good cup of Matcha.
Through this guide, we’re here to help you brew a good cup of Matcha & enjoy the process.
Download the Full PDF Guide
We prepared this guide in PDF to make it easier to read.
Download the full PDF by clicking the button below.
A good cup of Matcha is...
Has a layer of creamy froth
A vibrant green
Earthy, vegetal taste
Getting Started: What do I need?
Barista Uji Matcha Powder (20g)
Matcha quality matters. Use at least barista- or ceremonial-grade Matcha for your Matcha Lattes.
Matcha Whisk (100-prong)
Don't use a spoon. Whisk up silky smooth Matcha under 30 seconds with a handmade Matcha Whisk.
Matcha Bamboo Scoop
Used in traditional tea ceremonies to scoop Matcha. 1 scoop is about 1 gram of Matcha.
Get rid of clumpy Matcha - use the Matcha sieve to sieve Matcha.
1. Caring for your Matcha Whisk
Why is this needed?
Keep in mind these tips to ensure your whisk’s longevity.
After use, run the whisk prongs under tap water until no more Matcha particles are visible.
Alternatively, you can dip the whisk in a bowl of warm water & repeat the whisking motion till it is clean.
Things to avoid
- Using dishwashing liquid
- Using a kitchen scrub
- Leaving it in the dishwasher
These will shorten the lifespan of the whisk.
Drying and storage
Whisks are susceptible to mould as they are made from bamboo.
Make sure to air dry the whisk & keep it away from humid areas like the kitchen or bathroom.
Do not place the whisk back into the container as the prongs have unfurled & will not fit well.
Instead, place the whisk on a whisk holder to dry & maintain its shape.
What if my whisk has broken prongs, marks or discolouration?
As genuine Matcha whisks are made from natural bamboo, it is normal for marks & discolouration to appear - don’t worry, they are not a sign of damage.
Also, If you find one or two broken prongs, don’t chuck the whisk yet.
The whisk can usually last for about six months to a year with heavy usage; & it can still work well with a couple of shorter prongs.
2. How to Whisk Matcha
Why is this needed?
A whisk and the right whisking technique are essential to an excellent cup of Matcha. As Matcha particles do not dissolve in water, a whisk is needed to ensure that the Matcha particles are suspended in the mixture.
Stop Spooning (Don't use a spoon!) —
Instead of breaking up clumps, a spoon often makes even more clumps.
Preparing your Matcha Whisk
DO NOT dip the new whisk into your Matcha mixture. The prongs of your whisk have to first, unfurl from its tight curls.
The Right Whisking Technique
Just like wine, Matcha needs to be aerated well. The gaps between the prongs help to form air bubbles during whisking to create a delicious layer of froth.
This is not possible if you whisk Matcha in a circular motion. This whisk is unable to reach all corners of the bowl (only the edges). This cause the Matcha particles to clump together at the bottom of the bowl. and result in a powdery finish.
Whisk in an M-shape motion from side to side. This allows the whisk to pick up Matcha particles from all corners of the bowl. The result? Consistent, creamy layer of Matcha froth, with no powdery texture.
Does using a whisk really make a difference?
To put it simply–yes.
To produce Matcha, the entire tea leaf is stone-ground into a fine powder. This means you get all of the beneficial nutrients and antioxidants in Matcha!
However, Matcha cannot dissolve and will naturally form clumps. If you want to make a silky-smooth latte, you need to get rid of those clumps.
A Matcha Whisk does the job best. After all, that's what it was designed for!
3. Making your own Matcha Latte
- Teaspoon or Matcha Scoop
- Chawan (Or Bowl), Cup
- Matcha Whisk
Make your own Matcha Latte
- Sift 1 full teaspoon of Matcha Powder in a bowl
- Add 60ml (¼ cup) of hot water (non-boiling water preferred, about 70°C)
- Whisk the Matcha with a Matcha Whisk until a layer of froth appears
- Add 2 full teaspoons of sugar (or any other sweetener of choice) into the Matcha and mix well
- Pour in 60ml of your favourite milk (use 40ml of milk for a less milky version) in a cup
- Add the whisked Matcha slowly into the cup for a lovely gradient (*For iced Matcha latte, fill the cup with ¾ ice)
- Cashew Milk
- Coconut Milk
- Oat Milk
- Soy Milk
- Almond Milk
- White Sugar
- Brown Sugar
- Honey (avoid flavour-infused or manuka honeys, which might alter taste)
4. Making your Matcha Latte Instagrammable
Style the Shot
- Use a plain background to draw the spotlight to your Matcha latte
- If you prefer a less minimalistic style, a shot with add-ons like flowers & coasters make a pretty picture
- Use your hand to add a human element & movement in the shot
- Take advantage of the daylight - shots under natural lighting look best
Use ice for that gorgeous layered effect —
Adding ice drastically slows down the mixing of the two differently coloured liquids, creating a mesmerising multicoloured layer.
5. Avoid Common Matcha Mistakes
Mistake 1: Not sifting your Matcha powder
Mistake 2: Adding boiling water
Mistake 3: Storing Matcha in the open
Mistake 4: Leaving Matcha at room temperature
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