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How to Make Matcha | Traditional Method

How to Make Matcha | Traditional Method

Making matcha the traditional way involves a beautiful and serene process that may seem daunting at first but is actually quite quick and easy once you get the hang of it!

Here are the steps to prepare a bowl of matcha traditionally:

Ingredients and Tools:

  1. Matcha of choice (we recommend Ceremonial Matcha or Organic Premium Matcha if you are drinking the matcha plain)
  2. Bamboo matcha whisk (chasen)
  3. Matcha bowl (chawan)
  4. Optional: Bamboo matcha scoop (chashaku)
  5. Optional: Sifter or fine-mesh strainer
  6. Hot water (ideally 175°F or 80°C)


  1. (Optional) Sift the matcha: To avoid clumps in your matcha, sift the matcha powder through a fine-mesh strainer into the preheated bowl. This step ensures a smoother, more enjoyable matcha experience.

  2. Measure the matcha: Use the bamboo matcha scoop or a teaspoon to measure the matcha powder. The standard serving size is 1/2 teaspoon for plain matcha and 1 teaspoon for sweetened matcha, but you can adjust this to fit your preferences. 

  3. Add hot water: Heat filtered water to about 175°F (80°C). Pour 4 oz of hot water into the bowl with the sifted matcha powder.

  4. Whisk the matcha: Hold or support the matcha bowl with one hand and the bamboo matcha whisk (chasen) with the other. Using a quick and back-and-forth motion, whisk the matcha and hot water together until it becomes very smooth and frothy. The whisking should be done in a "W" or "M" motion, not a circular one.

  5. Finishing touches: Your matcha is now ready for drinking! If you are enjoying your matcha plain, you can pour it into your favorite mug or sip it directly from the matcha bowl. If you are making a latte, add foamed milk on top and enjoy! 

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