Reading time: 6 minutes - Last updated: August 2026

Making matcha involves preparing 1.5 to 2 grams of ceremonial matcha with 60 to 80 milliliters of water between 70 and 80 degrees, whisked into a smooth paste and then further diluted until a creamy layer of foam forms. Do this correctly, and you will immediately taste the difference: soft, umami-rich, and without bitterness.

Need to get the right matcha first? Start with the 30-gram introductory pack of ceremonial matcha from Kagoshima. Free shipping on orders over €50.

Why preparation is just as important as the matcha itself

Even the best ceremonial matcha will taste bitter and flat if you prepare it incorrectly. Water temperature, dosage, and whisking technique all determine the final result.

Not sure yet exactly what matcha is and why it is so healthy? Read that first, as it will help you get more out of the preparation steps below. Additionally, always use ceremonial grade: read the complete buying guide for the best matcha if you are still unsure which matcha to choose. Poor-quality matcha will remain bitter, no matter how well you prepare it.

What you need

For a good preparation, you need four things: matcha, water at the right temperature, a bowl, and a chasen or whisk.

• 1.5 to 2 grams of ceremonial matcha (about 1 teaspoon)

• 60 to 80 milliliters of water

• A wide bowl or mug

• A chasen (bamboo whisk) or electric whisk

A traditional chasen produces the finest, most stable foam. You can read more about why this tool makes the difference in why you should prepare matcha with a chasen. Don't have one? Then read making matcha without a whisk.

The right water temperature

Never use boiling water. Between 70 and 80 degrees, you bring out the soft umami flavor without bitterness.

Boiling water burns the delicate flavor compounds in matcha, making the result flat and bitter. Don't have a thermometer or a kettle with temperature settings? Let boiled water cool for 1 to 2 minutes before using it. The full explanation with all the nuances can be found in the right water temperature for matcha.

Step-by-step matcha preparation

Always whisk the matcha with a small amount of water first to create a smooth paste before adding the rest of the water. This prevents lumps.

1. Place 1.5 to 2 grams of matcha in a bowl.

2. Add a small amount of water and stir until a smooth, lump-free paste forms.

3. Add the rest of the water.

4. Whisk the matcha with rapid movements in an M or W shape.

5. Continue whisking until a light, creamy layer of foam forms.

Your matcha is now ready to drink.

Common mistakes

Most disappointing cups of matcha are due to water that is too hot, insufficient whisking, or low-quality matcha.

• Using water that is too hot, which makes the matcha bitter and flat

• Not whisking properly, which causes lumps to form

• Using too much matcha, which makes the flavor overpowering

• Using low-quality matcha, which remains bitter regardless of the preparation

The last point in particular makes the biggest difference. Ceremonial matcha from the first harvest in Kagoshima, like Unmatched Matcha, is softer in taste and more forgiving in preparation than lower qualities.

Making matcha with milk

For a matcha latte, prepare a standard matcha first and then add warm or cold milk.

First, make a matcha as described above, then add warm or cold milk, optionally with a little honey or syrup to taste. Plant-based milk like oat milk often works best. Read why in matcha with oat milk: why this is the best combination.

Want to start off right? Check out the matcha starter set containing everything you need, or discover when best to drink matcha for the best effect.

Frequently asked questions

How much matcha do I use per cup?

Use 1.5 to 2 grams of matcha per cup, about 1 teaspoon, with 60 to 80 milliliters of water.

Why does my matcha taste bitter?

The most common causes are water that is too hot, too much matcha, or low-quality matcha. Use water between 70 and 80 degrees and ceremonial grade from Kagoshima or Uji.

How do I prevent lumps?

Always whisk the matcha with a small amount of water first into a smooth paste before adding the rest of the water.

Can I prepare matcha without a chasen?

Yes, a small whisk or electric milk frother also works, although a chasen produces the finest and most stable foam. Read making matcha without a whisk for details.

When is the best time to drink matcha?

In the morning for a calm start, while working for focus, or before exercise for stable energy. Read when to drink matcha for the best effect for full advice.

Making matcha is simple if you follow the right steps: good quality, water between 70 and 80 degrees, and enough whisking for a creamy layer of foam. You will then get a soft, umami-rich drink that supports your energy and focus without a crash.

Ready to taste? Order the 30-gram introductory pack of ceremonial matcha from Kagoshima. Free shipping on orders over €50, delivered tomorrow.