How to use matcha powder like a pro

Matcha tea has become a popular drink amongst those who want to add another flavour dimension to their day. Packed with good things like antioxidants, amino acids, vitamins and minerals, its velvety richness and moderate level of caffeine makes it a more gentle way to achieve your daily buzz. Steeped in an expansive and descriptive history - journeying from China to Japan during the Song Dynasty - this traditional tea ceremony staple has found its way into morning rituals across the world.

What is matcha powder?

Matcha powder is the ground up leaves of Camellia sinensis, the same plant used to make green tea. Although they stem from the same origins, their cultivation differs at the end of the growing process.

To create the vibrant green powder, the Camellias are grown in shade a few weeks before harvest to pump up the chlorophyll and prevent the amino acids from breaking down. Leaves are then steamed to stop the oxidation process, before being separated from their roots and stems to be slowly stone-ground to three grade levels (detailed below).

  • Ceremonial grade - this needs to have been shaded for at least 15 days, ground at the lowest temperatures and into the smallest micro particles to produce the smoothest and most delicate brew.
  • Premium grade - although not as high quality as ceremonial grade, this grade has low bitterness and is great for everyday drinking.
  • Culinary grade - this is mainly used in ice cream, smoothies, and cooking, with more bitterness than the higher grades.

A seasoned matcha drinker will be able to tell the difference in quality based on colour, texture, and flavour. Matcha powder requires a lot of deliberate attention, time and love to create - do each cup justice with our matcha brewing tips.

Did you know? It takes about an hour to grind 30 grams of matcha powder!

Before you brew: How much matcha powder per cup?

We recommend somewhere between ½ -1 teaspoon of matcha powder per cup, depending on how strong you like your brew. The final taste will depend on the grade, in addition to where the Camellia sinensis in your cup was grown. The amounts below are just a guide, so have a play around to see what tastes right for you. After all, tea is about nourishing the soul and savouring something special for yourself, so you’ll be the best judge of how much matcha you want to use.

How to make matcha tea

Are you a traditionalist? Forgo the milk and sweeteners and lean into the traditional method with this simple recipe.

Swill a little hot water in a cup or bowl and discard. Add ½ a teaspoon of matcha powder and 150 ml/5 fl oz of 80°C (176°F) water, and blend using a bamboo matcha whisk in an M shape until frothy on top. Savour slowly.

How to make iced matcha?

If you prefer a cool pick-me-up, iced matcha is the perfect way to get creative!

For an iced latte:

In a cup or bowl add ½ - 1 teaspoon matcha powder to a dash of 80°C (176°F) water. Whisk into a smooth paste in an M shape using a bamboo matcha whisk, adding sweetener if you desire. Top with ice and milk of your choice, stir well and enjoy!

For a matcha soda:

If you want an effervescent twist on this recipe, you can add sparkling water, ice, lemon and mint to the matcha instead of milk for a refreshing soda.

How to make a matcha latte?

For a creamy drink that will warm your insides and delight your taste buds, try a matcha latte.

Heat and froth 150 ml/5 fl oz milk of your choice. In a cup or bowl add ½ - 1 teaspoon matcha powder, a little of the heated milk, and whisk in M shape with a bamboo matcha whisk to get a smooth paste. Add the rest of the milk and stir well, sweetening if desired.

For a full flavour hit that nourishes body and soul, you can’t go past matcha powder. Make it part of your daily tea ritual.