6:30am  matcha

How to make matcha - Recipes, tips & techniques

​Before you start: the basics

The secret to a good matcha isn't a complicated recipe. It's all about the details.

Matcha: Start with 2-3 g of quality matcha powder.

Water: Use fresh, preferably soft water at around 70°C. Avoid boiling water, which can bring out unwanted bitterness.

Whisk: A bamboo whisk, called a chasen, helps disperse the powder evenly and create a smooth texture.

Sift: Sifting your matcha before whisking helps break up any small clumps.

Once you've mastered these essentials, everything else becomes easy.

1. Traditional way: Just matcha & water

What you'll need

• 2 g matcha powder

• 50 ml water at around 70°C

• A matcha bowl

• A bamboo whisk

• A fine-mesh sifter

   

The steps

Step 1 - Sift 2 g of matcha into your bowl to remove any clumps.

Step 2 - Pour in 50 ml of water at approximately 70°C.

Step 3 - Whisk briskly in a W or M motion for around 10–15 seconds, until the matcha is evenly mixed and a delicate layer of foam appears.

Step 4 - Enjoy: Fill a glass with cold or warm water, then pour your prepared matcha over it.

Drink immediately to experience its fresh aroma and natural complexity.

​

2. Iced matcha latte

What you'll need

• 2 g matcha powder

• 30 ml water at around 70°C

• 150–200 ml cold milk of your choice

• Ice cubes

• A matcha bowl and bamboo whisk

   

The steps

Step 1 - Sift 2 g of matcha into a bowl.

Step 2 - Pour in 30 ml of water at approximately 70°C.

Using less water creates a richer, more concentrated matcha base, allowing its flavor to stand out when mixed with milk.

Step 3 - Whisk for 10–15 seconds until smooth.

Step 4 -Fill a glass with ice cubes and your favourite milk. We love plant-based options, especially oat milk.

Step 5 - Pour & Enjoy: Slowly pour your prepared matcha over the milk.

A little tip: if your iced matcha latte tastes too milky, try slightly reducing the amount of milk before adding more matcha. The goal is to find the right balance without losing the natural character of the tea.

3. Hot matcha latte

What you'll need

• 3 g matcha powder

• 30 ml water at around 70°C

• 150–200 ml warm milk of your choice

• A matcha bowl and bamboo whisk

   

The steps

Step 1 - Sift 3 g of matcha into your bowl.

Step 2 - Pour in 30 ml of water at approximately 70°C.

Step 3 - Whisk briskly for 10–15 seconds until the texture is smooth and evenly mixed.

Step 4 - Heat your favorite milk gently. Avoid overheating it.

Froth it if you prefer a lighter, creamier texture.

Step 5 - Pour your prepared matcha into a cup, then add the warm milk. Alternatively, pour the matcha over the milk.

Enjoy while warm.

​

The little things that make a big difference

Water temperature matters

Water that is too hot can make matcha taste more bitter. Around 70°C is a great starting point, particularly for delicate premium matcha.

Don't use too much water for a latte.

For a matcha latte, we recommend preparing a concentrated matcha base with 30-50 ml of water. This keeps the flavor rich enough to come through the milk.

Choose your milk carefully Different milks bring different flavors and textures. Oat milk is a favorite for its creamy consistency, but almond, soy and dairy milk can work beautifully too.

Quality always comes first. Milk can soften the flavor of matcha, but it cannot fully disguise a poor-quality powder.

A well-balanced matcha is the foundation of a good drink.

Make it yours

Some like it hot. Others prefer it iced.

Some enjoy it traditionally with nothing but water.

There is no single right way to build your ritual.

Find your favorite version and make it part of your day.

Discover our matcha and ritual preparation tools to recreate your favorite 6:30am ritual at home.