Matcha is one of the most versatile drinks you can make at home — and also one of the most misunderstood in terms of preparation. Most people know about the whisk-and-bowl method, but that is just one of several ways to make matcha, each suited to a different result and a different lifestyle.
This guide covers every method clearly — from traditional Japanese preparation to modern iced lattes and blender shortcuts — so you can choose the approach that fits your routine and make it well every time.
Before any method: the two rules that apply to everything
Regardless of which method you use, two principles apply every time you make matcha.
Rule 1: Never use boiling water. Boiling water (212°F) makes matcha taste noticeably more bitter and can degrade the L-theanine that makes quality matcha smooth and balanced. The right temperature is around 175°F — hot, but not boiling. If you do not have a thermometer, let just-boiled water sit for two to three minutes before using it.
Rule 2: Always sift the matcha first. Matcha clumps when it sits in the bag — even high-quality matcha. Sifting it through a fine mesh sieve before adding any liquid breaks up those clumps before they have a chance to form in the drink. It takes ten seconds and produces a noticeably smoother result.
Apply both rules to every preparation method below.
Method 1: Traditional whisked matcha (koicha and usucha)
This is the original — the preparation method developed in Japan and still the definitive way to experience what high-quality matcha actually tastes like.
Traditional matcha preparation has two styles: usucha (thin tea) and koicha (thick tea). Usucha is the more common home preparation and produces a frothy, smooth bowl of matcha. Koicha uses more powder and less water for a thicker, more concentrated result with no froth.
Usucha (thin tea) — the standard method
What you need:
- 1 tsp (about 2g) of ceremonial classic matcha
- 2–3 oz hot water at 175°F
- A bamboo matcha whisk (chasen)
- A matcha bowl or small deep cup
Steps:
Sift the matcha into the bowl. Add the hot water. Using the chasen, whisk in a brisk W or M motion — not a circular stir — for 20–30 seconds. The W or M motion creates more surface contact and produces a finer, more stable froth than circular whisking. Lift the chasen gently at the end to preserve the foam on the surface.
The result should be smooth, vibrant, and frothy — with a clean, balanced flavor that represents what good ceremonial grade matcha is supposed to taste like.
Koicha (thick tea) — for the curious
Use: 2 tsp of matcha in just 1 oz of water. Whisk slowly and deliberately rather than briskly — the goal is a smooth, thick consistency without froth. Koicha has an intense, concentrated flavor and is best suited to ceremonial-grade matcha with genuine smoothness and depth.
For a full breakdown of the traditional preparation process, How to Prepare Matcha covers it in detail.
Method 2: Hot matcha latte
The most popular everyday matcha preparation for most home drinkers — and the method that converts the most coffee drinkers to matcha.
What you need:
- 1–1.5 tsp of latte classic matcha (latte-grade holds up through milk)
- 2 oz hot water at 175°F
- 6–8 oz milk of your choice, warmed to around 150°F
- A bamboo chasen for the concentrate step
Steps:
Sift the matcha. Add hot water and whisk into a smooth concentrate using the chasen — this is the step most people skip when they try to dissolve matcha directly in cold milk, which is why their lattes are always disappointing. The concentrate step is non-negotiable.
Add sweetener to the concentrate if using — it dissolves more evenly in the warm liquid than in the finished drink. Warm and froth your milk separately. Pour the milk over the matcha concentrate.
The result is a rich, vibrant green latte with a balanced matcha flavor that comes through clearly through the milk.
For full step-by-step guidance, The Best Matcha Latte Recipe and How to Make a Matcha Latte at Home cover this method in complete detail.
Method 3: Iced matcha latte
The cold version follows the same logic as the hot latte — the critical difference is that cold milk and ice go in at the end, not used for dissolving.
What you need:
- 1–1.5 tsp of latte-grade matcha
- 2 oz hot water at 175°F (for the concentrate — always hot water, even for iced)
- 6–8 oz cold milk
- Ice
Steps:
Sift and whisk the matcha with hot water exactly as you would for the hot latte. Let the concentrate rest for 30–60 seconds. Fill a tall glass with ice, pour in the cold milk, then pour the matcha concentrate over the top.
The layered visual — deep green concentrate settling through white milk — is part of what makes an iced matcha latte so immediately appealing. Stir before drinking or enjoy the layers and mix as you go.
How to Make an Iced Matcha Latte at Home covers the full iced technique including variations and sweetener tips.
Method 4: Blender matcha latte
The blender method is the most practical option for anyone making matcha at volume, anyone who wants a frothier result without a milk steamer, or anyone who finds whisking inconvenient during a fast morning routine.
What you need:
- 1–2 tsp of latte-grade matcha
- 2 oz hot water (175°F) for the concentrate
- 6–8 oz milk (hot or cold depending on preference)
- Sweetener optional
Steps:
Make the matcha concentrate as usual — sift and whisk in a bowl with hot water. Add the concentrate and milk to a blender. Blend on high for 20–30 seconds.
The result is an extremely frothy, evenly mixed latte with a café-quality foam layer — often better than what a standard milk frother produces. For iced, add ice cubes to the blender before blending.
This method also works well for matcha smoothies — simply add banana, frozen fruit, or protein powder alongside the matcha concentrate and milk.
Method 5: Matcha shaken (no whisk needed)
For anyone without a chasen who still wants a reasonably smooth result, the shaken method is the most practical alternative.
What you need:
- 1–1.5 tsp of matcha
- 3 oz hot water
- A jar with a tight lid
Steps:
Sift the matcha into a jar. Add the hot water. Seal the lid tightly and shake vigorously for 30–45 seconds. The result will not have the fine froth of a whisked preparation, but the powder will dissolve much more completely than stirring alone achieves.
Pour over ice and milk for an iced latte, or into a mug as a straight drink. This method is a reasonable substitute when a chasen is not available — but investing in a bamboo chasen makes a significant enough difference to be worth it for regular matcha drinkers.
Method 6: Matcha in a milk frother
Electric milk frothers have become a popular shortcut for matcha preparation — and they work reasonably well for lattes when used correctly.
The key is still making the concentrate with hot water first. Add 2 oz of hot water and the sifted matcha to the frother cup. Froth briefly to dissolve. Then add cold or warm milk and froth again.
Some frothers allow you to froth the matcha and milk together directly — this can work, but produces a less vibrant color and sometimes a slightly grainy texture compared to whisking the concentrate separately first.
For volume preparation in a café setting, a high-powered blender or milk frother after the concentrate step is the most consistent approach across multiple drinks.
Method 7: Matcha in baking
Making matcha for food rather than drink follows different rules — and uses a different grade.
For baking, use latte or culinary-grade matcha. Ceremonial matcha's delicacy is wasted in cooked applications where heat and competing flavors dominate. A strong latte-grade powder delivers better color and more consistent flavor in cakes, cookies, and desserts.
There is no whisking or concentrate step for baking — the matcha powder is typically sifted directly into dry ingredients (flour, sugar, baking powder) and mixed from there. Sifting is still important to prevent green powder streaks in the finished bake.
Matcha for Baking vs Drinking and 5 Delicious Matcha Baking Recipes cover the baking application in more detail.
Choosing the right matcha for each method
Grade matters differently across methods — and using the right grade for the right preparation is what produces the best result.
For traditional whisked preparation (usucha, koicha): ceremonial grade
For hot lattes, iced lattes, blender lattes, and shaken matcha: latte grade
For beginners or versatile everyday use: imperial grade
For baking and culinary use: latte grade or culinary grade
Browse the full Ichundu collection to compare every option.
The one tool worth having regardless of method
Every preparation method above benefits from one piece of equipment that makes a consistent, meaningful difference: a bamboo matcha whisk.
Even if you primarily use the blender or frother method for your lattes, using the chasen to make the initial concentrate first — then transferring to the blender — produces a noticeably better result than skipping it entirely.
Bamboo Matcha Whisk: How to Choose, Use, and Care for Your Chasen covers everything you need to know about choosing and maintaining one.
FAQ: how to make matcha
What is the easiest way to make matcha?
The shaken method — sifted matcha and hot water in a sealed jar, shaken vigorously — is the easiest approach without specialist equipment. For the best result, the whisked concentrate method using a chasen is worth the small additional effort and produces a significantly smoother, frothier drink.
Do I need a special bowl to make matcha?
A dedicated matcha bowl is traditional for ceremonial preparation but not strictly required. A small, deep cup or bowl that allows room for the chasen to move freely works well for home preparation.
Can I make matcha with cold water?
No — matcha does not dissolve properly in cold water. Always use hot water at around 175°F to make the concentrate first, even when the finished drink will be served cold. This is the most common preparation mistake and the primary reason homemade iced lattes disappoint.
What is the difference between usucha and koicha?
Usucha is thin tea — 1 tsp of matcha in 2–3 oz of water, whisked briskly to produce a frothy drink. Koicha is thick tea — 2 tsp of matcha in about 1 oz of water, whisked slowly to produce a smooth, concentrated paste-like consistency. Usucha is the standard home preparation; koicha is more advanced and best with high-grade ceremonial matcha.
Can I make matcha without a whisk?
Yes. The shaken jar method or an electric milk frother both produce reasonable results without a bamboo chasen. That said, a chasen produces noticeably better froth and smoother texture and is worth investing in for anyone who makes matcha regularly.
What matcha should I use for lattes?
Latte-grade matcha is specifically designed for milk-based drinks — stronger and more assertive than ceremonial grade so it holds up through milk. 4oz Latte Classic Matcha is the right starting point for most home latte programs.
How do I make matcha less bitter?
The most effective fixes are: using water at 175°F rather than boiling, sifting the matcha before whisking, and reducing the amount of powder per serving. A higher-quality, shade-grown Japanese matcha also has naturally lower bitterness than lower-grade alternatives.
If you want to learn more about matcha, check out these blogs:
- How to Prepare Matcha
- The Best Matcha Latte Recipe: Hot, Iced, and Everything In Between
- How to Make a Matcha Latte at Home
- Bamboo Matcha Whisk: How to Choose, Use, and Care for Your Chasen
- Best Matcha Powder: How to Choose the Right One for Your Needs
Every method works — the matcha is what makes the difference
Whether you whisk traditionally, blend for convenience, shake in a jar, or steam a latte — the quality of the matcha behind the method determines how good the result actually is.
High-quality, shade-grown Japanese matcha dissolves better, tastes cleaner, and produces a more vibrant color in every preparation format. That quality is what Ichundu is built around.
Explore the Ichundu collection and find the matcha that makes every method worth doing.