Making matcha at home is quick and rewarding. With a little practice, you can whisk a smooth, clump-free cup in about a minute.
Start by sifting 1–2g of matcha (roughly half to one teaspoon) into a bowl. Sifting helps break up any small clumps so the powder mixes evenly.
Add around 70ml of warm, not boiling, water — about 70–80°C is ideal. Boiling water can make matcha taste bitter.
Whisk briskly in a gentle 'W' or 'M' motion until a fine foam forms on top. For a latte, top with warm or frothed milk to taste.
Rinse your whisk straight after use and let it dry. Matcha is best enjoyed fresh, so only prepare what you will drink now.