Matcha has become a coffee bar staple, showing up in everything from traditional preparations to creamy lattes and iced drinks. But if you’ve ever tried buying matcha yourself, you’ve probably encountered a lot of terminology along the way.
Ceremonial or culinary? Hot or iced? Whisk or stir? And does it really matter which matcha you use for a latte?
The good news is that making great matcha doesn’t need to be complicated. Here’s what to know before your next cup.
What Is Matcha?
Unlike traditional green tea, where tea leaves are steeped in water and removed, matcha is made from tea leaves that have been finely ground into a powder. The matcha is whisked directly into water, so you’re drinking the tea itself rather than an infusion.
That gives matcha its distinctive vibrant green color, concentrated flavor, and rich texture.
Depending on the matcha and how it’s prepared, its flavor can range from fresh and grassy to sweet, creamy, vegetal, or deeply savory.
Does Matcha Have Caffeine?
Yes, matcha naturally contains caffeine. The exact amount varies depending on the matcha and how much you use, but a serving generally contains less caffeine than a typical cup of brewed coffee.
Matcha also naturally contains L-theanine, an amino acid found in tea. While caffeine increases alertness, L-theanine is associated with a more relaxed state without causing drowsiness. Research suggests that the two together may support attention and focus, which helps explain why some people experience matcha’s caffeine as a calmer, steadier kind of energy than coffee.
If you enjoy the ritual and energy of your morning coffee but occasionally want something different, matcha can be a great alternative.
Ceremonial vs. Culinary Matcha: What’s the Difference?
You’ll often see matcha divided into two broad categories: ceremonial grade and culinary grade.
There’s an important caveat: these aren’t officially regulated grades in Japan. In fact, some established Japanese tea producers don’t use the term “ceremonial grade” at all.
Still, the terms can be useful shorthand when shopping.
What is commonly sold as ceremonial matcha tends to be selected for drinking primarily with water. Because there’s nowhere for the matcha to hide, subtle flavor, aroma, texture, sweetness, and umami matter. If you’ve invested in a particularly high-quality matcha, this simple preparation is often the best way to appreciate it.
Culinary matcha typically has a stronger flavor designed to stand up to other ingredients. That makes it well suited to baking, smoothies and—importantly—matcha lattes.
If you’re adding milk and perhaps a little sweetener, you generally don’t need to reach for the most expensive matcha available. A good-quality culinary matcha can make an excellent latte.
How to Make Matcha at Home
You don’t need an elaborate tea setup to get started, but technique makes a difference.
1. Sift Your Matcha
Matcha powder naturally tends to clump. Running it through a small fine-mesh strainer before adding water creates a smoother drink and makes whisking easier.
2. Add Hot—Not Boiling—Water
Boiling water can overwhelm matcha’s more delicate flavors.
Around 175°F is a good starting point. If you don’t have a temperature-controlled kettle, let boiling water cool briefly before pouring.
3. Whisk It
A traditional bamboo matcha whisk, called a chasen, is designed to quickly suspend the fine powder in the water and create matcha’s characteristic layer of fine foam.
Rather than stirring in circles, whisk briskly back and forth in a zigzag or “M” motion. You don’t need to whisk for long—about 15 seconds can be enough.
No bamboo whisk? A small handheld frother can work for an everyday matcha latte, even if the result isn’t quite the same as traditional whisking.
How Much Matcha Should You Use?
For matcha served simply with water, start with approximately:
1 teaspoon matcha
2 ounces hot water
Whisk until smooth and lightly frothy. From there, you can add more water depending on how concentrated you like your matcha.
For a latte, you’ll want the matcha relatively concentrated before adding milk so its flavor doesn’t disappear.
Try:
1–1½ teaspoons matcha
2–3 ounces hot water
6–8 ounces milk of your choice
Whisk the matcha and water first, then add warm, steamed, or cold milk. Sweeten to taste.
What About Iced Matcha?
The same basic principle applies.
Whisk the matcha with a small amount of hot water first rather than trying to mix dry matcha directly into a full glass of cold milk. Once it’s smooth, pour it over ice and milk.
This helps prevent the clumps that can make homemade iced matcha frustrating.
Matcha Is Meant to Be Experimented With
Just like coffee, there isn’t one preparation that everyone will prefer.
You might love a higher-quality matcha whisked simply with water. Or you might prefer yours over ice with oat milk and a little sweetness. Neither requires making matcha more complicated than it needs to be.
Start with good matcha, pay attention to your water temperature, whisk it well, and adjust the ratios until you find your cup.
And if you’d rather have someone else do the whisking, you can order a matcha latte at the Taylor Lane coffee bar and enjoy it made for you.