GUIDE · METHOD
How to make matcha, and how much to use
Use 3g of matcha, about one and a half level scoops, with 60ml of water at roughly 80°C, and whisk briskly in a W or M motion for about twenty seconds until the surface is fine and foamy. That gives you one bowl. A 30g tin makes about ten.
Updated July 2026
How much matcha per cup?
For a standard bowl, 3g. Our bamboo scoop, a chashaku, holds roughly 1g level, so that is about one and a half to two scoops depending on how you fill it.
For a stronger, more traditional koicha style, use the same 3g with only about 30ml of water. For a latte, keep the 3g and top up with milk rather than adding more powder.
A 30g tin therefore gives you about ten bowls, and a 100g tin about thirty-three.
What water temperature?
Around 80°C. Boiling water scalds the powder and makes it taste bitter, which is the single most common mistake.
If you do not have a temperature-controlled kettle, boil it and then wait two or three minutes, or add a splash of cold water to the cup first.
Step by step
1. Sift. Push the 3g through a fine sifter into your bowl. Matcha clumps in the tin, and clumps do not whisk out, they just sit there as lumps. This step takes five seconds and makes the biggest difference.
2. Add a little water. Pour in a small splash first and work it into a smooth paste. This prevents dry pockets.
3. Add the rest and whisk. Top up to about 60ml. Whisk briskly in a W or M shape, keeping the whisk just off the bottom of the bowl, for around twenty seconds. Do not stir in circles, it will not aerate.
4. Finish. Give the surface a slow pass to pop the largest bubbles. Drink it fairly soon, it separates as it stands.
Do I need a bamboo whisk?
It helps a great deal. A chasen has around a hundred fine prongs, which is what creates the fine foam; a metal spoon cannot do that and a fork will not either. A small electric frother is a reasonable substitute if you would rather not use bamboo.
Look after a bamboo whisk by rinsing it in warm water only, no soap, and standing it to dry rather than leaving it in the bowl.
How do I make an iced matcha latte?
Whisk the 3g with a little warm water first, exactly as above, then pour it over ice and top with cold milk. Whisking with warm water first is what stops it going grainy.
Hikari works well here because it is naturally sweet enough not to need sugar. Shōgun is the one to use if you want the matcha to cut through the milk.
How should I store it?
Sealed, cool, away from light. An opened tin is at its best within about four weeks at room temperature, or about six in the fridge.
Keep it away from strong smells, because matcha is a fine powder and readily takes on the smell of whatever is next to it.
Hikari, Shōgun and Hōjicha compared
| Tea | Character | Caffeine | Best for | From |
|---|---|---|---|---|
| Hikari | Smooth, naturally sweet, high umami | Standard | Drinking straight, or a latte without sugar | £28 / 30g |
| Shōgun | Deeper and bolder, nutty, holds through milk | Standard | Strong lattes, and anyone who finds matcha too mild | £27 / 30g |
| Hōjicha | Roasted, toasty, mellow, gently sweet | Low, about a quarter of matcha | Evenings, and anyone cutting back on caffeine | £23 / 30g |
If you are starting from nothing, the Starter Kit at £51.50 covers the tin, the whisk, the sifter and the scoop, which is the whole method above in one box.