A simple, precise method for a perfect bowl every time.
Before you begin, set everything out so the process flows smoothly. You'll need a matcha bowl, a bamboo whisk (chasen) and a small glass to soak it in, a sifter, a spoon or bamboo stick, a kettle, and a scale if you have one.
Bring your water to 165–175 °F. If your kettle doesn't show temperature, use a thermometer — this range is important, as water that's too hot will turn the matcha bitter.
While the kettle heats, place your bamboo whisk in a small cup of the hot water for a few seconds. This softens the bristles, protects them, and helps you get a better foam.
Weigh out 3 grams of matcha powder (or up to 4 g for a stronger, more robust cup). Pass it through the sifter into your bowl using a spoon or bamboo stick, breaking up any lumps. This single step prevents clumping and makes whisking far easier.
Start by adding just 10–12 ml of hot water to the sifted matcha. Use the whisk to gently work it into a smooth, lump-free paste, making sure every bit of powder is hydrated before you add more liquid.
Now add the remaining water — 40 ml total for 3 g of matcha, or 50 ml for 4 g. For a thicker preparation, use a 1:10 ratio (e.g. 10 ml water per gram). For a standard cup, a 1:20 ratio works beautifully.
Whisk using the 30–20–10 rule:
Your matcha is ready. Pour it over your milk of choice — oat milk is a personal favourite. If you like it sweetened, stir honey or syrup into the milk first, then combine.
Prepare the matcha the same way — 3 g powder, 40 ml water — following the paste and 30–20–10 method above.
Fill a glass with ice, then pour in 180 ml of cold oat milk. Sweeten with 10 g of honey or 20 g of your preferred syrup and stir to combine. Pour the matcha shot over the top and serve immediately.