How to Make Matcha the Traditional Way: The Tools You Actually Need

In short: You need good matcha, hot (not boiling) water, a wide bowl and a bamboo whisk. Sift the powder, add a little water, and whisk fast from the wrist in a zigzag. The whole thing takes about two minutes.

In Japan, a bowl of matcha is something you make, not just pour. That small ritual is part of the pleasure — and once you know the steps, it’s easier than brewing coffee. Let me show you.

The tools: what each one does

A bamboo whisk, a small dish of matcha powder, a bamboo scoop and a wooden tea bowl arranged on a pale table — Photo: Cup of Couple / Pexels

Tool	Japanese name	What it does	Can you skip it?
Tea bowl	chawan	A wide bowl gives the whisk room to move	A wide cereal or soup bowl works
Bamboo whisk	chasen	Whips air into the tea for a smooth froth	Not really — this one matters most
Bamboo scoop	chashaku	Measures the powder	Yes — use a ½ teaspoon
Sifter	furui	Breaks up clumps before you add water	A small tea strainer works
Whisk holder	kusenaoshi	Keeps the whisk’s shape while it dries	Yes, but your whisk will last longer with one

Koto’s tip: If you only buy one thing, buy the bamboo whisk. Its many fine prongs are what create the soft, creamy foam. A metal whisk or spoon leaves clumps.

What you need for one bowl

Matcha: about 2 g (2 scoops with a chashaku, or about 1 level teaspoon)
Water: about 60–70 ml (2–2½ fl oz)
Water temperature: around 70–80 °C (160–175 °F) — hot, but not boiling

Why not boiling water? Very hot water brings out more bitterness and can dull matcha’s fresh, grassy sweetness. If you don’t have a thermometer, boil the water and let it rest for a few minutes, or pour it into the bowl first to warm the bowl, which also cools the water.

Step by step

1. Warm the bowl and soften the whisk

Pour hot water into the bowl, then dip the tips of the whisk in it for a few seconds. The bamboo becomes softer and less likely to break. Empty the bowl and wipe it dry.

2. Sift the matcha into the bowl

Illustration of hands in a sage-green kimono sifting bright green matcha powder through a small mesh sifter into a tea bowl

Matcha is so fine that it forms tiny clumps in the tin. Pressing it through a small sifter takes ten seconds and is the easiest way to avoid lumps.

3. Add a little water

Illustration of hot water being poured from a cast-iron kettle into a tea bowl with matcha powder

Pour in about 60–70 ml of hot water.

4. Whisk quickly in a zigzag

Hands whisking matcha in a ceramic bowl with a bamboo whisk, next to a teapot and small cups — Photo: Charlotte May / Pexels

Hold the bowl steady with one hand. With the other, whisk quickly back and forth in a zigzag — like drawing the letter “M” or “W” — moving from the wrist, not the whole arm. Keep the prongs just touching the bottom at first, then lift them slightly into the tea. After about 15–20 seconds, a layer of fine foam should cover the surface.

Koto’s tip: Don’t stir in circles! Circles just swirl the tea around. The fast back-and-forth motion is what makes the foam.

5. Finish with a gentle lift

Illustration of a bamboo whisk being lifted gently from a bowl of smooth, frothy matcha

To finish, slow down, make a few light strokes across the surface to pop any big bubbles, and lift the whisk out from the center. A small mound of foam in the middle is a sign of a carefully made bowl.

6. Drink right away

Matcha starts to settle within a few minutes, so enjoy it while the foam is fresh. In Japan, it’s usually served with a small sweet first — the sweetness balances matcha’s gentle bitterness.

Usucha and koicha: thin and thick tea

What we just made is usucha (“thin tea”), the everyday style. In formal tea gatherings, hosts may also serve koicha (“thick tea”): roughly twice the matcha and half the water, slowly kneaded into a thick, glossy paste rather than whisked into foam. Koicha uses the highest grades of matcha, because there is nowhere for bitterness to hide.

Common mistakes (and how to fix them)

Problem	Likely cause	Fix
Bitter taste	Water too hot, or too much powder	Cool the water to 70–80 °C; use about 2 g
Lumps	Not sifted	Sift first — every time
No foam	Stirring in circles, or whisking too slowly	Fast zigzag from the wrist
Big bubbles	Whisking too high in the bowl	Finish with light strokes across the surface
Dull, brownish color	Old or poorly stored matcha	Store opened matcha airtight in the fridge and use it within a few weeks

Caring for your bamboo whisk

Rinse it in warm water only — no soap.
Shake off the water and let it dry on a whisk holder, or standing upright on its handle.
Don’t store it in a closed box while wet; it can go moldy.
A bamboo whisk is a consumable. With daily use, prongs will eventually break — that’s normal.

FAQ

Can I make matcha without a bamboo whisk? You can. A small electric milk frother does a decent job, and shaking matcha with water in a sealed jar works in a pinch. You won’t get the same fine, creamy foam, but the tea will be smooth.

Can I use cold water? Yes — for iced matcha, whisk the powder with a little room-temperature water first, then pour it over ice. Cold water alone makes it harder to dissolve.

How much caffeine does a bowl have? Because you drink the whole leaf, matcha generally has more caffeine than the same amount of steeped green tea. The exact amount varies with the grade and how much powder you use.

Which matcha should I buy for this? For drinking straight, choose a higher grade, often sold as “ceremonial.” See our guide: Ceremonial vs Culinary Matcha.

How to Make Matcha the Traditional Way: The Tools You Actually Need

The tools: what each one does

What you need for one bowl