How to prepare matcha (and what grade you actually need)
How you'll prepare matcha should shape what you buy — buying koicha-grade matcha for a latte is overkill.
Last updated 2026-06-24 · prices noted "as of June 2026" and volatile — verify current before buying.
The basics
- Usucha (thin tea): about 2 g of matcha to 60–80 mL of water, whisked to a froth. The everyday, beginner-friendly drinking style. Reported The Kitchn — best matcha taste test ↗
- Koicha (thick tea): about 4 g to 30–40 mL of water, blended (not frothed) into a thick paste — and it genuinely needs top-tier first-harvest matcha to taste good. Reported Marukyu Koyamaen (brand site) ↗
- Water temperature should be about 70–80°C (158–176°F), NOT boiling — boiling water scorches matcha and makes it bitter. Reported The Kitchn — best matcha taste test ↗
- Useful tools: a bamboo whisk (chasen) or electric frother, a fine sifter to break up clumps, and a wide bowl (chawan). Reported The Kitchn — best matcha taste test ↗
- For a latte, make a concentrate (matcha + a little hot water) then add milk — a latte- or culinary-grade matcha is perfectly good here; koicha-grade is wasted in milk. Reported Encha (brand site) ↗
Preparation FAQ
How do you make matcha?
For everyday thin tea (usucha): sift about 2 g of matcha into a bowl, add 60–80 mL of water at about 70–80°C (not boiling), and whisk briskly with a bamboo whisk or frother until frothy. For a latte, make a concentrate (matcha + a little hot water) then add milk.
What temperature water for matcha?
About 70–80°C (158–176°F), not boiling. Boiling water scorches matcha and makes it bitter. Let just-boiled water sit a couple of minutes, or mix in a little cool water.
What's the difference between usucha and koicha?
Usucha (thin tea) is about 2 g matcha to 60–80 mL water, whisked frothy — the everyday, beginner-friendly style. Koicha (thick tea) is about 4 g to 30–40 mL water, blended into a thick paste, and it genuinely needs top-tier first-harvest matcha to taste good.
What grade of matcha do I need for a latte?
A latte- or culinary-grade matcha is perfectly good for lattes — milk masks the nuance of ultra-premium matcha, so koicha-grade is wasted there. Save the first-harvest single-origin for drinking straight.