How to Make Matcha at Home: A Beginner's Guide
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Tijd om te lezen 6 min
Matcha isn't complicated, but it does reward a little care.
Here's exactly how I make mine, step by step.
If you've ever watched someone whisk matcha and thought it looked like a small ritual rather than just making a drink, you're not wrong. There's a rhythm to it — warming the bowl, sifting the powder, whisking in quick, light strokes until it turns into a soft green foam. Once you've done it a few times, it becomes second nature, and honestly, one of the calmest five minutes of the day.
Here's how to make matcha at home, whether you're brand new to it or just want to get it a little more right.
Table of contents
Image by joannedelijster.nl
What You'll Need
- Matcha powder — ceremonial grade if you're drinking it straight (like our Ceremonial Matcha Powder from Shizuoka, Japan)
- A matcha bowl (chawan) — wide and shallow, so there's room to whisk properly ( browse our matcha bowl collection)
- A bamboo whisk (chasen) — this is what creates the foam; a regular whisk won't do the same job ( natural bamboo chasen or the dark bamboo version)
- A bamboo scoop (chashaku) or a small teaspoon ( traditional chashaku)
- A fine sieve (optional, but genuinely helpful — more on why below) — we use a stainless steel tea strainer with a wooden handle for exactly this
- Water just off the boil, around 75-80°C (167-176°F)
Step 1: How to Make Matcha — Sift It First
Matcha powder clumps easily — it's incredibly fine, almost like cocoa powder, and those little clumps don't break down well once water hits them. Sift 1-2 teaspoons (about 2g) of matcha into your bowl through a small sieve, like our stainless steel tea strainer.
This step is easy to skip, and plenty of people do. But if you've ever ended up with gritty little lumps floating in your matcha, this is why — and sifting solves it almost entirely.
Step 2: Warm the Bowl
Rinse your matcha bowl with a little hot water first, then tip it out. This warms the ceramic so it doesn't pull heat out of your matcha the second you pour, and it also helps loosen up the bamboo whisk if it's been sitting dry. It's a small step, but it noticeably improves the final result.
Step 3: Add Water
Pour in about 70ml (roughly a quarter cup) of water just off the boil — not fully boiling. Water that's too hot can make matcha taste bitter and slightly scorched instead of smooth and grassy.
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Step 4: Whisk
This is the step that actually makes matcha, matcha — get the whisking right and you've basically mastered how to make matcha at home. Hold your bamboo whisk loosely, almost like you're holding a pencil, and whisk in a quick, light "W" or "M" motion — back and forth, not stirring in circles. You're aiming to break up the powder and introduce air, which is what creates that signature foam.
Whisk for about 15-20 seconds, until the surface is covered in fine, light bubbles with no dry powder left at the bottom. If your arm gets tired, that's normal at first — it gets easier with practice, and a good whisk with plenty of tines makes a real difference.
Image by joannedelijster.nl
Step 5: Drink It While It's Fresh
Matcha is best enjoyed right away, while the foam is still sitting on top. Unlike coffee, there's no "letting it steep" — the whisking is the process, and once it's done, it's ready.
Image by joannedelijster.nl
Why the Bowl Actually Matters
When you're learning how to make matcha at home, it's easy to assume any bowl will do...but a proper matcha bowl (chawan) is shaped the way it is for a reason. The wide opening gives your whisk room to move freely without hitting the sides, and the slightly rounded base helps concentrate the matcha as you whisk, rather than spreading it too thin. A narrow mug makes the whole process awkward — you end up whisking against the walls instead of through the matcha.
There's also something to be said for the ritual itself. Using a bowl that was actually made for this — with some weight and warmth in the hands — changes how the whole process feels. It slows you down, in a good way.
Explore our handmade matcha bowls, each one thrown individually with Japanese tea culture in mind.
Common Mistakes When You Make Matcha at Home
- Using the wrong water temperature. Too hot, and matcha turns bitter. Aim just under boiling, and if you don't have a thermometer, boil the water and let it sit for about a minute before pouring.
- Using a whisk that's too dry or new. A brand new bamboo whisk can be a little stiff. Soak it in warm water for a minute or two before your first use, and it'll loosen up.
- Skipping the sifting. Again — the single easiest fix for lumpy matcha.
- Whisking in circles instead of back and forth. Circular stirring won't create the foam properly. The quick "W" motion is what does the work.
Everything You Need to Get Started
Matcha Bowl Collection — handmade, one-of-a-kind chawan
Frequently Asked Questions
Do I need a bamboo whisk, or can I use a regular one, when making matcha at home?
A bamboo whisk (chasen) has many fine tines that are specifically designed to whip air into matcha and create foam. A regular kitchen whisk has far fewer, thicker tines and won't produce the same texture — you'll end up with clumpy, flat matcha instead.
What's the difference between ceremonial and culinary grade matcha?
Ceremonial grade is made from the youngest tea leaves, ground finer, and meant to be whisked with water and drunk on its own — it has a smoother, less bitter flavor. Culinary grade is more robust and holds up better in lattes, baking, or smoothies where it's mixed with other strong flavors.
Can I make matcha without a bamboo whisk?
You can get close with a small milk frother or a very fine wire whisk, but the texture won't be quite the same. If you're making matcha regularly, a bamboo whisk is a worthwhile, inexpensive investment.
Why is my matcha bitter?
Almost always water temperature — it's too hot. Let boiled water rest for about a minute before pouring, and avoid pouring matcha powder into fully boiling water.
How long does matcha powder stay fresh?
Store it in an airtight container, away from light and heat — ideally in the fridge once opened. Matcha starts losing its vibrant color and flavor within a few weeks of exposure to air, so buying smaller batches more often is better than one large tin that sits open for months.
Every matcha bowl I make is hand-thrown in my home studio in Beverwijk, inspired by Japanese pottery traditions. If you're just getting started with matcha, browse the collection here — or if you want to try the matcha itself, I've partnered with a favorite tea supplier in Shizuoka, Japan, for a ceremonial-grade matcha I'm genuinely proud to offer.
Abel Pepping
I’m Abel, the potter behind IKKAI Ceramics. After over 20 years as a chef, I found clay—and never looked back. What began as a quiet curiosity turned into a full-time pottery business. From a cozy studio in Beverwijk, I now make small-batch ceramics inspired by Japanese design, nature, and daily rituals. I share my work at markets and online.
