There are many ways of making matcha. Making matcha at home to drink and the ceremonial way of making matcha are also very different. At Yunomi.life, we are focused on flavour and enjoying tea, the tea ceremony aspect of matcha is not something we are experts on.
This matcha recipe will be an instruction on how to make tasty matcha at home. There is no single right way to make matcha so please treat this instruction as a suggestion and explanation of how we, at Yunomi.life make matcha, rather than a definitive guide.
Tools
Necessary
This is the only specialised tool that is a must-have for making matcha. But if you'd rather skip the manual whisking, you can also use a matcha electric whisk.
You can use a matcha bowl or any wider bowl. A cup or a glass will be too narrow to effectively produce a foam.
Useful
Useful for removing clumps for matcha. If you do not have a sieve, first only add a small amount of water to the matcha (about 10 ml per 2 g of matcha) and whisk it into a paste using slow, circular motions. This gets rid of the clumps. Then add the rest of the water and continue as usual.
A small spoon made for matcha. This is not necessary for making tasty matcha but it is a nice accessory to have if you want to make your matcha preparation feel more traditional.
- Kitchen Scale
A scale is useful for taking exact measurements and making sure you get the ratio just right. But don’t worry if you don’t have one—you can just use a teaspoon or scoop instead—it’s not as exact, but it works just fine.
Regular Matcha
A classic matcha. This ratio has a good balance of thickness while still being easy to drink. Perfect paired with a sweet treat.
2 g matcha
50 ml of 70°C water
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Put the matcha whisk into a cup of warm water. This will help soften the bristles and thus make them less likely to break.
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Sift matcha into a wide bowl and add about 50 ml of 70°C water.
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Whisk in a zigzag motion. Try to keep your wrist relaxed and do not push the whisk to the bottom of the bowl as this can break the bristles. Whisk until a smooth foam forms.
Thick Matcha
Rich and intense, this matcha is drunk in small quantities. Best when made from a very high quality matcha. This is more of an experience than a drink.
4 g matcha
40 ml of 70°C water
- Put the matcha whisk into a cup of warm water. This will help soften the bristles and thus make them less likely to break.
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Sift matcha into a wide bowl and add about 40 ml of 70°C water.
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Instead of speedy whisking combine slower motions and mix until you get a smooth and shiny, thick yet still runny liquid.
Matcha Latte
This popular drink combines the freshness and beauty of matcha with creaminess of milk, creating a delicious and balanced drink.
4 g matcha
60 ml of 70°C water
150 ml of milk or a milk alternative (the milk you use will define your matcha latte, we recommend rich and creamy tasting milks or milk alternatives)
- Put the matcha whisk into a cup of warm water. This will help soften the bristles and thus make them less likely to break.
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Sift matcha into a wide bowl and add about 60 ml of 70°C water.
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Whisk in a zigzag motion. Try to keep your wrist relaxed and do not push the whisk to the bottom of the bowl as this can break the bristles. Whisk until a smooth foam forms.
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Add ice to a glass, then pour in milk. Finally pour in the matcha. If you want to create a beautiful matcha layer, pour the matcha over an ice cube so that it cools down and spreads out over the milk instead of mixing with it.
Making matcha is all about enjoying the process as much as the drink itself. We hope this guide helps you explore and enjoy matcha in your own way. Remember, it’s not about perfection; it’s about taking a moment to whisk, sip, and appreciate the flavour. Happy matcha-making from all of us at Yunomi.life!
For more matcha inspiration, visit our Instagram and don’t forget to tag us @yunomitea—we’d love to see your creations!
