How to Make Matcha in 5 Easy Steps

Making matcha at home is so much easier than it looks - and once you've nailed it, you'll never go back to overpriced cafe versions again, especially once you’ve learned how to make matcha properly. We've helped thousands of Teabirds make their first cup, and this is the most complete guide we've ever put together. From the basic 5 steps right through to milk guides and every drink format worth knowing - it's all here.

What You'll Need Before You Start

No need for loads of fancy equipment - but a couple of things genuinely make a difference:

The essentials:

• A Perfect Matcha Spoon - measures exactly half a teaspoon, which is the right amount every time

• A whisk - either our Bamboo Matcha Whisk (traditional, brilliant for getting a proper froth) or our Handheld Milk and Matcha Frother (faster, great for lattes)

• A bowl or mug - a wider bowl gives you more room to whisk if you're using the bamboo whisk

Nice to have:

• A Matcha Latte Magic Whisk - an electric whisk that froths your milk and mixes in the matcha at the same time

• A temperature-controlled kettle - set it to 80°C and never burn your matcha again. Not essential though - we've got a simple hack for this below

The 5 Steps To Perfect Matcha

Step 1 - Measure Your Matcha

Add 1 Perfect Matcha Spoon (half a teaspoon) of your chosen matcha to a bowl or mug. It might look like a tiny amount but it's the right amount for a balanced, flavourful cup. Using too much is one of the most common reasons matcha ends up tasting bitter.

Top tip: Make sure there are no lumps in your matcha, or break them up if there are any.

Step 2 - Add 80°C Water (Not Boiling)

Add a small splash of water at around 80°C to your matcha. You're making a paste at this point, not a full drink.

Why does temperature matter? Boiling water (100°C) scorches the matcha powder, which is what causes that sharp, unpleasant bitterness. At 80°C, you get a smooth, naturally sweet flavour with none of the harshness.

No temperature-controlled kettle? Just boil the kettle and add a small splash of cold water to your mug first.

Step 3 - Whisk Into A Paste

Whisk vigorously in a W or M motion (not circular - this doesn't aerate as well) until you have a smooth, frothy paste with no lumps or dry powder around the sides. This takes about 20–30 seconds and it's genuinely worth it.

Bamboo whisk vs. handheld frother:

• Bamboo Matcha Whisk - Traditional, satisfying to use, produces a beautiful thick foam. Rinse immediately after use and air dry.

• Handheld Milk and Matcha Frother - Quicker and more convenient, works brilliantly for lattes and iced drinks.

Step 4 - Top Up and Build Your Drink

Now you've got your matcha shot - this is where you decide what kind of drink you're making. Top with hot water for traditional matcha, add hot frothed milk for a latte, or pour over ice for an iced version.

If you like your matcha a little sweeter, add a sweetener here while the matcha shot is still warm so it dissolves easily. Our favourites: vanilla syrup, agave, or a little honey.

Step 5 - Enjoy

Take a moment with it. Matcha has a beautiful, zen ritual to it. Whether it's your cosy morning drink or your afternoon pick-me-up, you deserve to enjoy it properly. 

The Milk Guide: Which Milk Works Best?

Here's our guide to what works with what:

Coconut milk - Rich, creamy, and subtly tropical. Best with:

• Pure Grade Matcha

• Vanilla Ice Cream Matcha

• Super Matcha

• Salted Caramel Matcha

Lemonade - Swap milk entirely for lemonade when you want something summery and fruity. Best with:

• Raspberry Matcha

• Buttermint Matcha

• Peaches & Cream Matcha

• Strawberries & Cream Matcha

Oat milk - The all-rounder and our most-reached-for option. Froths brilliantly, has a gentle natural sweetness and creaminess. Best with:

• Lemon Matcha

• Gingernut Matcha

• Banana Matcha

• Birthday Cake Matcha

Troubleshooting

Having a problem with your matcha? Here’s a quick checklist:

• Ensure water is at 80°C (not boiling).

• Are you using half a teaspoon of matcha?

• Are you making a paste first?

• Are you whisking in a W-motion for foam?

• Is your matcha stored away from light and moisture?

Does The Method Change For Flavoured Matcha?

Nope - the method is exactly the same. All of our flavoured matchas use the same pure grade Japanese matcha base, so you prepare them identically to our Pure Grade Matcha. The only difference is you might find you need less or no added sweetener, since many of our flavoured blends are naturally tastier 

Looking After Your Matcha Tools

 

Bamboo Matcha Whisk - Rinse with warm water immediately after use (never use soap). Shape it back into its natural curve and leave to air dry. Store on a whisk holder to keep the prongs from bending.

Matcha Latte Magic Whisk - Rinse the head under warm running water straight after use.

Matcha Tins - Keep sealed, away from direct sunlight and moisture. Use within a few months of opening for the best flavour.

Shop our full matcha collection