Are you a matcha lover looking to learn how to make a high-quality one at home? Here’s a simple guide to get you started! I’m still exploring the world of matcha myself, so we can learn together. I’ve been a big fan for a while and have always wanted to make my own matcha drinks, especially after seeing and reading up on the traditional preparation method and its rich history.
Matcha was introduced to Japan in the 1100s by a Zen Buddhist monk who, returning from study in China, brought tea seeds with him and established a practice called “the way of tea,” by which the perfect preparation of tea became an exercise of devotion that honoured the beauty found among the otherwise flawed world. The preparation of tea that he introduced is the one I will be showing you today. There’s still so much more for me to learn, but I’m excited to share what I’ve discovered so far!
The key to a great matcha latte is using good quality matcha powder. When picking your matcha, pay close attention to the color. You want a bright, vibrant green—this usually means it's made from younger leaves, which gives it a smoother, less bitter taste. Avoid powders that have a yellowish tint, as they’re often made from older leaves which provide an undesirable taste.
Personally, I’ve really enjoyed switching out my morning coffee for matcha. It feels more refreshing, and I appreciate the natural energy it provides without the crash. Matcha has been traditionally valued for supporting focus, calm, and overall wellness. It contains catechins, a plant compound studied for their role in supporting cardiovascular health and balanced cholesterol levels.
Hope this guide helps you out—and enjoy your homemade matcha latte!
Matcha Latte Recipe:
- 4g Matcha Powder
- 50g Water (about 175°F)
- 120g Milk of choice
- Sweetener to taste
Tools You’ll Need:
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Small sifter
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Chashaku (matcha scoop)
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Chawan (matcha bowl)
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Chasen (matcha whisk)
Instructions:
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Soak your chasen in a bowl of warm water to soften the bristles and bloom the whisk.
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Fill your cup with ice, add your sweetener and milk.
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In your chawan, sift two heaping scoops of matcha using your chashaku.
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Add 50g of water and mix in circular motions with your chasen to dissolve the powder.
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After it has dissolved, whisk vigorously in an “M” motion for about 30 seconds, keeping the whisk in contact with the bottom of the bowl.
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Once large bubbles form, lift the chasen to the center and whisk gently in an “M” motion for another 20 seconds to break them up.
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Finally, bring the whisk just to the surface and slowly whisk for 10 more seconds to create a smooth microfoam.
- Pour your matcha into your cup and enjoy!
