How to Make the Perfect Matcha — The Complete Guide
Matcha isn't your everyday green tea. Unlike a standard loose-leaf brew that you steep and strain, matcha is consumed whole — you're drinking the entire leaf, ground into an ultra-fine powder. The result? A concentration of antioxidants, L-theanine and chlorophyll that is 10 times greater than a regular green tea.
That said, preparation makes all the difference. Poorly made matcha is bitter, lumpy and disappointing. A well-made cup? Creamy foam, a gentle umami flavour, and sustained energy that lasts for hours — without the jitters.
Here's everything you need to know to get it right — from Trevor, tea sommelier at Teatower.
Equipment: what you actually need for a proper matcha
You don't need to buy everything at once. But the bamboo whisk (chasen) really does make a difference — no metal whisk will ever produce the same foam.
| Accessory | Purpose | Price |
|---|---|---|
| Bamboo whisk (chasen) | Creates that silky foam — absolutely essential | 14,05 € |
| Matcha bowl (chawan) | Wide and open for easy whisking | 9-12 € |
| Bamboo scoop (chashaku) | Perfect dosing every single time | 4,05 € |
| Traditional Matcha Set | Everything included: matcha + whisk + bowl | 33,06 € |
💡 Trevor's tip: If you're just starting out, the Traditional Matcha Set is the best investment you can make. You'll have everything you need from day one — and it makes a wonderful gift too.
Recipe: classic matcha (usucha)
The traditional Japanese preparation — light, frothy and pure. Ready in 3 minutes flat.
Ingredients
- 2g of Teatower Japanese Matcha (≈ 2 chashaku scoops)
- 70ml of water at 75°C (never boiling!)
Method
- Sift the matcha into your bowl through a small sieve. This step eliminates lumps — don't skip it.
- Pour in the 75°C water. Not sure how to get the right temperature? Boil the kettle, then wait 2–3 minutes. Or even simpler: mix 2/3 boiling water with 1/3 cold water.
- Whisk vigorously in a W motion with your chasen. Not in circles — in a W! Keep going for 15–20 seconds until you have a fine, creamy foam.
- Drink immediately. Matcha waits for no one — enjoy it as soon as it's ready.
💡 Trevor's tip: The foam is the sign of a well-made matcha. A smooth, even surface with tiny bubbles? Perfect. Big bubbles? Whisk faster, lighter, and focus on the surface.
Recipe: matcha latte
The indulgent version — ideal for those who find straight matcha a little intense. Works just as beautifully hot or iced.
Hot matcha latte
- Prepare a matcha shot: 2g of matcha + 30ml of water at 75°C, whisk well.
- Heat 150ml of milk (dairy, oat, almond — oat milk works wonderfully with matcha).
- Pour the warm milk over the matcha shot. Stir gently.
- Optional: a touch of honey or agave syrup if you like it sweet.
Iced matcha latte
- Matcha shot: 2g + 30ml of cold water, whisk until fully dissolved.
- Fill a glass with ice cubes.
- Pour in 200ml of cold milk over the ice.
- Add the matcha shot on top — the marbled effect is stunning.
💡 Trevor's tip: For a latte, try our Biscuit Matcha or Passion Matcha — their indulgent flavour notes pair beautifully with milk.
The 3 most common mistakes
❌ Mistake 1: boiling water
100°C destroys the amino acids in matcha and draws out bitterness. 75°C maximum — that's the golden rule. If your matcha tastes bitter, the water is almost always to blame.
❌ Mistake 2: not whisking enough
Ten seconds simply isn't enough. You need 15–20 seconds of vigorous W-motion whisking to break up the particles and build the foam. The movement should come from the wrist, not the whole arm.
❌ Mistake 3: wrong dosage
Too little and you have a watery, flavourless brew. Too much and it turns bitter and paste-like. The sweet spot: 2g per 70ml (classic matcha) or 2g per 30ml + milk (latte). A small kitchen scale is a game-changer here.
Which matcha should you choose?
| Matcha | Best for | Use | Price |
|---|---|---|---|
| Japanese Matcha | Purists | Ceremony, pure tasting | 20,00 € |
| Biscuit Matcha | Indulgence seekers | Latte, smoothie, sweet treats | 23,58 € |
| Passion Matcha | Adventurous drinkers | Fruity latte, cocktails | 23,58 € |
| Organic Culinary Matcha | Bakers & cooks | Cakes, cookies, ice cream | 9,43 € |
Frequently asked questions
Does matcha contain caffeine?
Yes — around 60–70mg per cup, comparable to an espresso, but the effect is quite different. The L-theanine in matcha releases caffeine gradually, with no spike and no crash. It's a calm, focused energy that lasts 4–6 hours.
How should I store matcha?
In the fridge, in an airtight, opaque container. Matcha is sensitive to light, heat and humidity. Once opened, use it within 4 weeks to enjoy it at its freshest.
Can I drink matcha in the evening?
With 60–70mg of caffeine per cup, it's best avoided after 4pm if you're sensitive to it. For a caffeine-free evening alternative, explore our herbal teas — our Sérénité BIO is the perfect wind-down before bed.
Where can I buy quality matcha in Belgium?
At Teatower, of course! Our shops in Waterloo, Namur and Liège offer free tasting sessions — come and try before you buy. We also deliver across Belgium.
Want to learn from an expert?
Our matcha workshops (30€/person) take you through traditional bamboo whisk preparation, latte art, and a guided tasting of different matcha grades. Book your spot in store at Waterloo, Namur or Liège.