How to Make Matcha — Kiyocha Guide

How to Make Matcha

Most people's first attempt at matcha goes wrong at the water temperature. Boiling water burns the powder and brings out the bitterness. The sweet spot is around 70–80°C. If you don't have a thermometer, boil the kettle and let it sit for five minutes. That's usually close enough.

What you need

You don't need much. A bowl or deep mug, a bamboo whisk (chasen), and a fine mesh sieve. The sieve is worth the extra step — matcha clumps easily, and sifting it first makes the whisk's job much easier and the result noticeably smoother.

If you don't have a bamboo whisk, a small milk frother works. It won't give you the same texture but it gets the job done.

Hot matcha — the traditional way

Sift 1–2 teaspoons (2–4g) of matcha into your bowl. Add a small splash of hot water — about 30ml — and whisk into a smooth paste first. This step matters. Getting the powder fully incorporated before adding more water prevents lumps.

Once you have a paste, add another 60–90ml of water and whisk in a brisk W or M motion, moving quickly and staying near the surface. You're not stirring — you're aerating. After about 20–30 seconds you should have a light foam on top. That's what you're after.

Drink it straight from the bowl, or pour it into a cup.

Iced matcha

Same process, smaller amount of water. Sift your matcha, add 30ml of cold or room temperature water, whisk into a paste, then pour over ice. Add cold milk or water to taste.

Cold water takes a little more effort to dissolve the powder — the paste step is even more important here. Some people add a small amount of warm water first just to get the paste right, then add cold water or milk over ice. Either way works.

Matcha latte

Make the paste as above, then top with steamed or frothed milk. Oat milk works well with matcha — it's slightly sweet and doesn't overpower the flavour. Full cream dairy is richer. It comes down to preference.

Sweetener is optional. If your matcha is good quality, it doesn't need it. If you want it, a small amount of honey or simple syrup added to the paste stage dissolves more evenly than stirring it in at the end.

A few things worth knowing

The ratio matters more than anything. Too much powder and it becomes thick and intense. Too little and you lose the flavour. Start with 2g and adjust from there.

Water quality affects the taste more than most people expect. If your tap water has a strong taste, filtered water makes a real difference.

Matcha doesn't keep well once you open the tin. Store it in the fridge, sealed, away from light. Use it within a month or two of opening for the best flavour.