your guide to making matcha at home! 

Making matcha at home can seem daunting, but I guarantee it’s easy to do and the best way to enjoy quality matcha. Nowadays, matcha is everywhere, but not all matcha is good matcha. Yup! I said it. Growing up, I would drink matcha with my oba-chan (grandma, in Japanese), and you bet your bottom dollar she was drinking the good stuff.

You could say my standards are a little up there, but the contrast between a good and bad matcha is stark. In fact, I have a lot of friends who say they don’t like matcha, and I’m convinced they’ve had a poor quality, badly prepared matcha. I too, have had matcha lattes/drinks at cafes with a terrible flavour and clumps throughout. Oh and of course, the prices were incredibly steep.

Want to stop paying for cruddy matcha and start whisking your own? I’m going to walk you through the entire process of making matcha at home, including how to find quality matcha powder, and what tools you need. I’ll also include how-to’s for a matcha latte, both iced and hot. Spoiler alert: it’s easier than you think.

making matcha at home veggiekins

but wait, what is matcha?

Matcha is a powder, made from finely ground green tea leaves. It differs from green tea in that you’re consuming the entirety of the leaves, versus steeping tea leaves. Tea leaves for matcha are also specifically grown in the shade, and grown seasonally too. The flavour is much more intense and varies greatly from green tea. Caffeine content is also higher in matcha than green tea, but still slightly lower than coffee on average (roughly 25-75mg of caffeine in an 8oz serving of matcha). One benefit to consuming matcha instead of coffee is the slow, sustained release of energy with no crash (thanks to L-theanine found in matcha!).

Drinking matcha is a ceremonial act in Japanese culture, with an emphasis on the preparation and serving of the matcha. It has historical ties to Zen Buddhism and spiritual practice, that still tie into tea ceremonies today. It is almost a meditative process, and I personally love the experience of making matcha at home. It’s a morning ritual I never get tired of.

choosing a high quality matcha

Remember how I said not all matcha is equal? There are many properties of matcha that vary due to origin and growth, but there are 2 main varieties of matcha.

making matcha at home veggiekins

Culinary matcha is a lower end variety, typically dull, more yellow in colour and often bitter in flavour. It can be used to add to recipes, if you’re looking for less matcha flavour and something more affordable.

Ceremonial matcha is the highest grade of matcha, used in tea ceremonies, and intended to be enjoyed on its own. It’s bold in flavour, smooth in texture, and is the best to use to make drinks and lattes, in my opinion. While culinary matcha may seem like the matcha of choice for recipes, if you really want matcha flavour to shine through, ceremonial is the way to go.

I purchase the majority of my matcha from Ippodo tea, which is a traditional Japanese brand over 300 years old. The tea is grown in Kyoto, which is a region known for producing the best quality matcha. My oba-chan turned me onto Ippodo, and they have a great selection of different kinds of matcha. They also list their varieties from richer to lighter and taste notes for each type.

One more thing. Matcha powder should contain only one ingredient–matcha. Look out for powders with added corn starch or wonky ingredients.

tools for success

To make matcha, the basic tools I recommend using are listed below. Ippodo carries a great selection of matcha tools as well, which are made to last, when cared for properly. I’ll also include a few fun items that are not necessities, but nice-to-haves.

making matcha at home veggiekins

Bamboo tea ladle – This will provide the perfect serving of matcha, and is a beautiful traditional tool. If you prefer, you can scoop matcha powder by the teaspoon as well (typically 1 tsp-1 1/2 tsp per serving).

Tea sifter – This tool is the first step to removing clumps from your matcha. Matcha powder does clump as it sits together, so breaking it up initially is key. If you don’t have a tea sifter, you can also dry whisk your matcha with the bamboo whisk to help remove clumps too. I did this when my tea sifter was broken and it works alright as a substitute.

Bamboo matcha whisk – A tool essential for whisking out clumps in matcha properly, and also adding froth to your drink. A whisk with a higher count will be more effective.

Whisk Stand – Personally, this is a tool I think is worth investing in. Bamboo whisks can mold if not dried properly, and crack or dry out of shape. To take proper care of your whisk, rinse and clean after use and then store on a stand to preserve shape as it dries.

making matcha at home veggiekins

Matcha bowl – You can use most bowls to whisk your matcha, but I recommend one with higher walls, so you can whisk without fear of spilling. I always like to use a bowl with a spout, to make pouring easier.

making matcha at home veggiekins

other fun tools 

Portable Ceramic Tumbler – Not a necessity, but a staple item for me when drinking matcha out at cafes. Save on the single use cups and lids, and opt for this beautiful, zero waste ceramic cup. You can also use it to bring your homemade matchas with you on the go.

Electronic Frother – I still recommend whisking over this electronic tool, but this is a great way to add extra froth to lattes and is a good emergency tool if needed.

Matcha Sticks – Again, for emergency situations, these single serve matcha sticks are convenient for travel. What I love about this product is that although it’s a single serve pack, it doesn’t contain any added ingredients or starches, like most on the go matcha products do.

Almond Cow – If you’re really into homemade, you’ll love this plant mylk maker. I use it to make homemade pumpkin seed mylk, cashew mylk and more. I love adding homemade mylks to my matcha but this is totally a for-fun item!

steps to making matcha at home

Let’s get down to making matcha at home. Once you have a high quality matcha powder and tools to work with, the only thing left to do is just add water. Or mylk of choice if you want to latte it. Here’s the basic process for making matcha, including variations for lattes (iced and hot).

  1. Heat water over stovetop and remove from heat just before it boils and is hot to the touch. Using boiling water brings out a bitter flavour but you do need hot water to whisk effectively.
  2. Place tea sifter over matcha bowl, and scoop 1 bamboo ladle of matcha powder, roughly 1-1 1/2 tsp, over the tea sifter. Use the back of the ladle to push the matcha through the sifter into the bowl.
  3. Pour a small amount of your hot water into the bowl, roughly 1/2 a cup, or just enough to whisk. Make back and forth motions with your bamboo whisk, being sure to whisk to cover all of the surface area. Whisk until no clumps remain, and matcha is slightly frothy.
  4. Enjoy the matcha as is and add hot or iced water to drink it straight. For a latte, add warmed mylk, or mylk and ice cubes and enjoy. If you like your matcha lightly sweetened, you can add sweetener as desired. I recommend using a liquid sweetener or making a simple syrup with sugar of choice for best results.

making matcha at home veggiekins

time to get whisk-y!

That’s it my friends–it’s really quite simple and once you have the basics down, you can start experimenting with adding flavours to create matcha drinks. For example, you can make matcha bubble tea, or a spiced latte.

making matcha at home veggiekins

If you try making matcha at home, tag me on Instagram @veggiekins so I can see what you whisk, and for a chance to be featured! As always, I love when you share your reviews in the comments below, and if you found this guide helpful, please let me know!

This post may contain affiliate links. 


Filed under: Drinks, Eat

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BY Remy • September 16, 2019

Ultimate Guide to Making Matcha at Home

making matcha at home veggiekins

leave a comment

  1. Hello! On a mission to create the perfect matcha, so thank you for your post! I am following your directions, but the frothiness of the matcha seems to disappear when I add the matcha to more hot water. Is that normal? Thank you!
    • Remy says:
      HI Kelsey! Yes can be normal, I'd say add your hot water first then pour your whisked matcha on top to preserve some of the froth :)
  2. Brianna says:
    Thanks for the information. I was just wondering, which variety of Ippodo matcha do you use? I love the variety, but I'm not sure which would be the best for me to try first. I am looking for matcha that's very flavorful, grassy, and has umami but not a lot of bitterness.
    • Remy says:
      Hi Brianna! I usually switch between a few (I also love to try when they have new seasonal varietals) but this guide on my IG Story Highlights might be helpful!
  3. Nasya says:
    Hi! I was wondering how much milk you should use, and what kind of milk do you recommend. Also can I use maple syrup as a sweetener? What should I use if I don't have a bamboo whisk? Thank Youu
    • Remy says:
      Use as much as you'd like and whatever milk you'd like. It's up to your taste preference, do as you would with a regular coffee based latte :) Same with sweetener, use whatever you'd like and what tastes good to you. Unfortunately, you do need a whisk to prepare matcha so I don't have any alternative recommendations. If you blend it up in a high power blender, it might work but will likely clump once it settles again.
  4. Mia says:
    Hi Remy I was wondering if it is possible to store prewhisked matcha in the fridge, like making a small batch of it from 4-5 teaspoons in the morning and using it throughout the day just pouring it over the milk? Thank you!
    • Remy says:
      Hi Mia! I wouldn't recommend that because matcha does settle and separate when it sits for a long time (even if you're having a latte and take over an hour to enjoy, for example).
  5. Laura says:
    This was very helpfull! I've got a bamboo whisk now, yay :)
  6. jess says:
    Thank you for turning me on to Ippodo! I tried Horai last year and am working through Sayaka now. I have definitely been through some less than stellar matcha and now I feel like Ippodo spoils me for choice.
  7. Kelly says:
    Is there a quick and easy “just add water” matcha latte product that you’d recommend (like clevr blends or other)? Just had a baby and suddenly lost all the morning time, but could especially use some matcha!
    • Remy says:
      Personally I don't use any just add water products so can't recommend but Ito En sells a bottled plain iced matcha.
  8. Cat says:
    Hi Remy, Thank you for sharing! Is it ok to heat the water for matcha in a stainless steel tea kettle? Do you know about how long a container of Ippodo lasts for you drinking daily? Also, does the matcha need to be refrigerated? Thanks!
    • Remy says:
      Hi yes! Totally ok. As for the Ippodo, about a month for me, and it doesn't if you consume it quickly but for freshness it never hurts to store in the fridge or freezer.
  9. Kristin says:
    So glad I found your videos! I started drinking matcha a few months ago and am hooked. I love the meditative aspect of preparation. Do I need to soak my whisk before each use? How long do the 20 and 40 oz containers of matcha from the website listed last if you have a cup a day? Also, how do you properly care for/clean your whisk? I typically just rinse mine and put it on its little stand to dry. I've been having a frothed latte daily but can't wait to try iced now that the warmer weather is coming!
  10. Katie says:
    Hi Remy! Thank you so much for all your wonderful content! My twin sister and I had to become mostly gf and df and your content have been a great help to us on our health and wellness journey - Especially at 18 it is really great to have such a positive role model :) I was wondering : are the characters of the Ippodo matcha obvious? And which one would you suggest? I like matcha but I've never had a high quality one before and am not sure what to get. They all look so good! Thanks so much!
    • Remy says:
      Hi Katie! You can find descriptions for each of the matcha varieties on the website and there's also a little quiz you can take to fin the right one for you :)
  11. Shamiez Nasser says:
    Hi Remy, Where is your bowl from? I don't see it on the Ippodo site.

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Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.

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COPYRIGHT © 2020 Veggiekins   ☼   Website by Sunday Stories