How to Make Traditional Japanese Matcha and Matcha-Based Drinks

If you’ve ever craved a matcha latte, baked a matcha cake, or scooped into a velvety matcha ice cream, you’re not alone. Countless people around the world have fallen for the vibrant green flavor of matcha—but many still wonder: what exactly is matcha, and how is it traditionally prepared?

To make traditional matcha, you’ll need just three key tools: a tea bowl (chawan), a bamboo tea scoop (chashaku), and a bamboo whisk (chasen). Using water heated to 80°C and a specific whisking technique, you can create a frothy, umami-rich cup of pure matcha. It’s less about brewing and more about ‘eating’ the tea—since the powder remains suspended in the liquid.

What Is Matcha and Where Does It Come From?

Matcha is a finely ground green tea powder made from shade-grown tea leaves. The leaves are steamed, dried, and then stone-ground into a fine powder. This method of tea preparation originally comes from China during the Sui and Tang dynasties but was later preserved and refined in Japan. Today, the most famous and high-quality matcha often comes from Uji, a region in Japan named after a grower who cultivated the tea over 200 years ago. Many premium matcha products proudly state “made with Uji matcha.”

Traditional Tools and Technique for Making Matcha

To prepare matcha the traditional way, you need the right equipment. Each tool plays a role in the final flavor and texture:

• Tea Bowl (Chawan): The style reflects personal preference and influences the whisking experience.
• Tea Scoop (Chashaku): A long, thin bamboo scoop used to portion the matcha powder.
• Whisk (Chasen): Made of bamboo, its quality affects how much foam you can achieve. A good chasen creates a fine, creamy layer of bubbles.

The standard steps include:

1. Warm your tea bowl and whisk with hot water.
2. Add about 2 grams of matcha powder (roughly one chashaku scoop) to the bowl.
3. Pour in 60–80ml of water heated to 80°C.
4. Using the whisk, whip the mixture in a brisk “M” motion until a thick layer of foam forms on top.





This method creates a thick, smooth drink with a strong green tea flavor—rich, slightly bitter, and full-bodied. Unlike steeped teas, you’re consuming the actual powdered leaves, which contributes to its dense texture and intense taste.

Why Isn’t Pure Matcha for Everyone?



While traditional matcha has a dedicated following, its bold, grassy, and slightly bitter taste can be an acquired one. That’s why matcha is more commonly found as an ingredient in desserts and drinks. When paired with sweet flavors—like milk, chocolate, or fruit—the bitterness becomes balanced, and the tea’s natural aroma shines through.

Popular Matcha-Based Foods and Drinks



Thanks to its unique flavor and vibrant color, matcha is a favorite in many sweet applications:

• Matcha Latte: A blend of matcha powder with steamed milk (usually dairy or oat), often sweetened. Despite the name, a traditional matcha latte does not contain coffee—though a “matcha coffee” may refer to a blended drink with both ingredients.
• Matcha Cake: A moist, green-hued sponge cake with a distinct tea flavor.
• Matcha Ice Cream: Creamy frozen dessert with a refreshing vegetal taste.
• Matcha Pudding: Silky and lightly sweet, highlighting the tea’s natural umami.
• Matcha Chocolate: Combines bitter cocoa with earthy matcha for a complex treat.





These treats make the intensity of matcha more approachable, especially for those new to green tea powder.

Matcha vs. Sencha (Japanese Green Tea)



Many people confuse matcha with sencha or other Japanese teas. Here’s how they differ:

• Matcha: Made from powdered whole tea leaves; consumed directly. The preparation involves whisking and results in a thick, foamy drink with a strong flavor.
• Sencha (or other Japanese teas like ): Made from steeped loose tea leaves. The leaves are also steamed but not ground. After infusion, the leaves are filtered out, resulting in a lighter, clearer, yellowish-green tea.



Sencha is typically served in a teapot called a kyūsu and poured into a small cup. It’s much lighter in both body and caffeine impact compared to matcha.

The Legacy of Japanese Tea Ceremony



While China’s ancient tea ceremonies faded after the Ming Dynasty, Japan preserved the traditions brought over from the Tang and Song Dynasties. The Japanese tea ceremony, centered around matcha, offers a direct connection to the refined tea culture of ancient China. It’s considered a cultural “living fossil,” showcasing the artistry and mindfulness of historic tea practices.

Frequently Asked Questions



What is the traditional method for making matcha?

To prepare traditional matcha, use a tea bowl, bamboo scoop, and whisk. Add 2 grams of matcha powder to the bowl, pour in 60–80ml of water at 80°C, and whisk in an “M” motion with a bamboo whisk (chasen) to create a frothy layer on top. This method is designed to fully disperse the powder in water and create a thick, creamy drink.



What temperature water should I use for matcha?

Use water heated to 80°C (about 176°F) when preparing traditional matcha. Boiling water is too hot and can make the tea taste overly bitter or astringent.

Do you need special tools to make matcha?

Yes. The essential tools are a tea bowl (chawan), a bamboo tea scoop (chashaku), and a bamboo whisk (chasen). These tools help achieve the proper texture and frothiness in traditional matcha preparation.

What is the difference between matcha and regular green tea?

Matcha is made from powdered whole tea leaves that you consume directly, giving it a stronger flavor and higher nutrient concentration. Regular green tea, like sencha, is made by steeping loose leaves and then straining them out, resulting in a lighter-bodied and less intense drink.

Why does matcha taste bitter?

Matcha has a bold, grassy, and slightly bitter taste because you’re consuming the actual tea leaves. The intensity can be balanced when mixed with sweet ingredients like milk or sugar, as in lattes or desserts.

Is there coffee in a matcha latte?

Traditionally, a matcha latte does not contain coffee. It’s made with matcha powder and milk. However, some cafés may offer a “matcha coffee” that blends both matcha and espresso or coffee.

Recommended FrontStreet Coffee Beans for Pairing with Matcha

Try FrontStreet Coffee’s Ethiopia Humbera for a bright, floral cup that contrasts beautifully with matcha’s earthiness. For something more chocolatey, their Jamaica Blue Mountain No.1 brings sweetness and balance to matcha desserts. Or explore the Yirgacheffe for a juicy, citrusy note that complements the vegetal qualities of matcha. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.