If you are making your first bowl, here is everything in one line: sift about 2g of ceremonial grade matcha into a bowl, add water at around 80C, whisk briskly in a zig zag for 15 to 20 seconds until it foams, then drink it. That is the whole thing. It takes about two minutes.
Below is what to buy, what to skip, and the three mistakes that put beginners off matcha for good.
What matcha should a beginner buy?
Buy ceremonial grade. This is the single decision that determines whether you enjoy matcha or quietly abandon it.
Ceremonial grade is made from young, tender leaves, stone ground into a silky powder meant to be whisked with water and drunk on its own. Culinary grade uses older, coarser leaves and is deliberately more bitter so it can hold its own against milk, sugar and baking. Most people who say they hate matcha were handed a culinary grade powder in a plain cup. Our guide to ceremonial vs culinary grade matcha covers the difference in full.
What equipment do you actually need?
| Item | Do you need it? |
|---|---|
| A sieve | Yes. Sifting is what stops lumps. Any small kitchen sieve works. |
| A whisk | Yes, but a small electric frother is a fine substitute for a bamboo chasen. |
| A bowl | Any wide bowl or mug. A traditional chawan is not required. |
| A thermometer | No. Boil the kettle and let it stand for a minute. |
| A bamboo scoop | No. A heaped half teaspoon is about 2g. |
How to make your first bowl
1. Sift. Push about 2g of matcha through a sieve into your bowl. Matcha clumps naturally as it sits, and this is the step that stops grainy bits later.
2. Add water. Pour in about 60ml of water at around 80C. Never use fully boiling water, which scorches the leaf and makes it bitter.
3. Whisk. Move briskly in a W or M shape for 15 to 20 seconds, keeping the whisk near the surface. You are whipping air in, not stirring. Stop when a fine even foam forms.
4. Drink. Enjoy it as it is, or pour it over hot or cold milk for a latte. Drink it within a minute or two, while the foam is still there.
The three mistakes beginners make
Boiling water. The single most common cause of bitter matcha. Let the kettle stand for a minute before pouring.
Skipping the sieve. You will spend the whole bowl fighting lumps that a five second step would have prevented.
Using too much powder. More matcha does not mean better matcha. Start at 2g and adjust once you know what you like.
What should it taste like?
Good ceremonial matcha is smooth and creamy, vegetal, naturally a little sweet, with a savoury depth called umami. It should be pleasant with nothing added. If you need sugar to get it down, the problem is the powder, not your palate.
What if you do not like it straight away?
Start with a latte. Pouring matcha over milk softens the flavour and is how a lot of people build the habit before moving to a traditional bowl. Our classic matcha latte and iced matcha latte recipes are the easiest place to begin.
How much should you drink?
One bowl in the morning is a good starting point, at roughly 70mg of caffeine. Most people settle at one or two a day. There is more in our guide to how much matcha to drink a day.
Keeping it fresh
Matcha is delicate. Keep the tin sealed, cool and dark, away from the hob and out of sunlight, and use it within four to six weeks of opening for the brightest colour and flavour. Full details are in how to store matcha.
