How to Properly Prepare Matcha 抹茶 Tea – Traditional and Modern Ways

Matcha 抹茶 is a finely ground powder made from specially grown and processed green tea leaves. Unlike other teas, matcha is not steeped but whisked directly into water, allowing you to consume the entire leaf and benefit from its concentrated flavor and nutrients. Preparing matcha can be a calming ritual in the traditional Japanese way, or a quick and modern method for busy days.

Matcha (抹茶) has its roots in China’s Tang (唐) and Song (宋) dynasties, where tea leaves were steamed, pressed into cakes, and later ground into powder for whisking with hot water. This style of powdered tea was brought to Japan in the late 12th century by the Zen monk Eisai 栄西, who introduced both Zen Buddhism and tea seeds from China. In Japan, the preparation of powdered green tea evolved into a refined practice, deeply connected with Zen meditation and aesthetics. By the 15th and 16th centuries, under tea masters like Sen no Rikyū 千利休, the Japanese tea ceremony 茶道 (Sadō / Chadō) was formalized, emphasizing simplicity, harmony, and mindfulness. While powdered tea declined in popularity in China, Japan preserved and perfected it, giving rise to the vibrant, ceremonial-grade matcha we know today.

Traditional Preparation – The Way of Tea 茶道 (Sadō / Chadō)

The Japanese tea ceremony emphasizes mindfulness, balance, and respect. While preparing matcha at home doesn’t need to be as formal, following traditional steps helps you achieve the right flavor and texture.

What You Need

Chawan 茶碗 – tea bowl
Chasen 茶筅 – bamboo whisk
Chashaku 茶杓 – bamboo scoop
Fine matcha 抹茶 powder
Hot water (about 70–80°C, not boiling)

Steps

Warm the bowl and whisk – Pour some hot water into the chawan to warm it. Discard the water and gently dry the bowl. Dip the chasen briefly in hot water to soften the bamboo tines.
Sift the matcha 抹茶 – Use a small sifter to prevent clumps. Typically, 1–2 scoops (about 2 g) is used for usucha 薄茶 (thin tea), and more for koicha 濃茶 (thick tea).
Add hot water – Pour about 60–70 ml of hot water into the chawan.
Whisk with the chasen 茶筅 – Whisk briskly in an “M” or “W” motion until frothy, aiming for fine bubbles on the surface. For koicha, stir slowly with more water to make a thick, smooth consistency without froth.
Enjoy mindfully – Matcha is traditionally drunk in a few sips, appreciating the aroma, flavor, and texture.

Modern Preparation – Everyday Matcha 抹茶 for Convenience

For a quick and easy daily ritual, matcha can also be prepared using modern tools and adapted recipes.

Using a Shaker Bottle

Place 1–2 teaspoons of matcha powder into a shaker.
Add 70–100 ml of warm water (not boiling).
Close tightly and shake until smooth and slightly frothy.

Using a Milk Frother

Add sifted matcha to a cup.
Pour in warm water or milk (for a matcha latte 抹茶ラテ).
Use a handheld electric frother to blend until frothy.

Tips for Modern Styles

Matcha Latte 抹茶ラテ – Add warm milk (牛乳 gyūnyū) or plant-based alternatives. Sweeten lightly with honey, agave, or syrup.
Iced Matcha アイス抹茶 – Shake matcha with cold water and ice for a refreshing drink.
Smoothie Additions – Blend matcha with banana, spinach, or protein powder for an energy boost.

Whether you whisk your matcha carefully in a chawan with a bamboo chasen, or shake it quickly in a bottle on your way out the door, the key is using good-quality powder and water at the right temperature. The traditional way offers mindfulness and connection to Japanese tea culture, while modern approaches bring versatility and convenience. Both allow you to enjoy the vibrant flavor and health benefits of this unique tea.