How to Properly Make Matcha | The Usucha Method

Proper matcha is whisked, not stirred, using sifted powder and water around 80°C, producing a smooth, frothy cup.

Making matcha properly is about technique, not equipment. The difference between a bitter, lumpy drink and a smooth, sweet one comes down to four things: sifting the powder, cooling the water, whisking in the right motion, and drinking it promptly. Whether you’re new to ceremonial-grade powder or you’ve been drinking it for years, these steps will give you a better cup.

For a budget-friendly starting point, our tested roundup of the best budget matcha powders can help you pick a quality product without overspending.

The Standard Tools For Making Matcha

You don’t need a full tea ceremony set, but three tools make a real difference. The chawan is the wide bowl; its shape lets you whisk without splashing. The chasen is the bamboo whisk, and the chashaku is the bamboo scoop used to measure the powder.

• Chawan: A wide bowl, roughly 4–5 inches across at the top.
• Chasen: A bamboo whisk with many fine tines; soak it in warm water for a minute before use to soften the bristles and reduce breakage.
• Sifter: A fine-mesh strainer to remove clumps.

If you skip the whisk and use a regular spoon, you’ll get a lumpy, uneven drink. The bamboo whisk is the tool that creates the fine foam that makes matcha taste smoother.

The Step-By-Step Process

Start by warming the bowl. Pour boiling water into the chawan, swirl it around, and pour it out. This preheats the bowl and warms the whisk. Dry the bowl with a clean cloth.

1. Sift the matcha: Place 1 to 2 grams (about 1 teaspoon or one heaping chashaku) into a fine-mesh strainer held over the bowl, and gently tap it through. This step removes the clumps that don’t dissolve well by whisking alone.
2. Add a small amount of hot water: Pour about 20–30 ml of water at 70–80°C (158–176°F) into the bowl. Use a spoon to mix the powder and water into a smooth, thick paste. This stage is explicitly recommended by several guides and prevents lumps from forming later.
3. Add the remaining water: Pour in the rest of the water to reach about 70 ml total for one serving.
4. Whisk in a W or M motion: Hold the chasen with a relaxed grip and move it back and forth briskly, not in circles. Whisk for 15 to 30 seconds until a fine foam forms on the surface.
5. Smooth the foam: Slow the whisk and pass it just across the surface of the tea in the same back-and-forth motion. This evens out the bubbles into a creamy, uniform foam.
6. Drink immediately: Matcha settles and loses its aroma quickly after whisking, so enjoy it within 2–3 minutes.

For a matcha latte, simply top the finished drink with steamed milk after whisking. The whisking stage still benefits from hot water first, so don’t skip the paste step.

Usucha vs. Koicha: Two Styles, Two Ratios

The method above describes usucha, or thin tea, which is the standard daily preparation. Koicha is the thick tea used in formal ceremonies, and it uses a different ratio and a slower mixing technique.

Koicha is mixed with a slow, folding motion rather than a brisk whisk, and it produces a thick, almost syrupy tea with a more intense flavor. Most drinkers start with usucha; koicha is an acquired taste that rewards high-grade ceremonial matcha with less bitterness.

Common Mistakes That Ruin Matcha

Most bad matcha comes from one of four mistakes. Using boiling water is the most common cause of bitterness — several sources flag water above 80°C for reducing foam quality and making the tea taste harsh. Skipping the sift leaves visible lumps in the cup. Whisking in circles along the bowl wall produces poor foam; the brisk W/M motion is what traps air and creates the froth. And waiting too long to drink lets the matcha settle and lose its fresh aroma.

We also recommend preheating the bowl and moistening the whisk, as water that’s too hot for the bamboo will damage the tines over time. A cheap whisk is fine — treat it gently and it will last through many cups. For more guidance on choosing a powder that won’t break the bank, our budget matcha roundup compares the top affordable options we’ve tested.