How to make proper matcha at home
September 10, 2026 · 5 min read · by Cloud Cafe
We whisk hundreds of bowls of matcha at events across Halifax, and the number one question we get at the cart is: how do I make this at home? Good news: proper matcha needs exactly four things: good powder, warm (not boiling) water, a whisk, and about ninety seconds of your time.
What you'll need
- Ceremonial-grade matcha powder (2–3 tsp per serving)
- A small bowl: a traditional chawan is lovely, but any wide bowl works
- A fine sieve or small sifter
- A bamboo whisk (chasen), or an electric milk frother in a pinch
- 60 ml of warm water at 160–175°F (70–79°C)
The four steps
- 1
Sift the matcha
Sieve 2–3 tsp of matcha powder into a bowl. Matcha clumps naturally because the particles are so fine, and sifting is the difference between silky and lumpy.
- 2
Add warm water
Add 60 ml of warm water at 160–175°F (70–79°C). Boiling water scorches matcha and turns it bitter, so let your kettle rest for a couple of minutes before pouring.
- 3
Whisk in a “W” motion
Whisk rapidly in a “W” motion, not circles, until a fine layer of froth forms on the surface. This aerates the tea and releases its natural sweetness.
- 4
Enjoy
Sip your matcha as is, or pour it over cold milk and ice to make a latte. At the cart we finish ours with cloud foam; at home, a splash of vanilla syrup gets you close.
Turning it into a latte
Once your matcha is whisked and frothy, fill a glass with ice and your milk of choice (oat milk is our favourite for its natural sweetness), then pour the matcha over the top. Sweeten to taste with honey, maple syrup, or vanilla. That layered green-over-white pour is exactly how we build lattes at the cart.
Common mistakes to avoid
- Boiling water: anything above 175°F (79°C) makes matcha bitter and dull
- Skipping the sift: clumps never fully whisk out
- Stirring in circles instead of whisking in a W: you'll get flat, foam-less tea
- Using culinary-grade matcha for drinking straight: save it for baking
- Storing matcha in the light or heat: it oxidizes fast and loses its vibrant green
Frequently asked questions
What temperature should the water be for matcha?
160–175°F (70–79°C). Boiling water scorches matcha and makes it bitter. Boil your kettle, then let it rest for 2–3 minutes before pouring.
Can I make matcha without a bamboo whisk?
Yes. An electric milk frother or a small jar with a tight lid (shake hard for 15–20 seconds) both work. The goal is aeration, and a bamboo whisk simply does it best.
Why does my matcha taste bitter?
Usually one of three things: water that's too hot, too much powder for the amount of water, or lower-grade matcha. Ceremonial grade whisked with 160–175°F water should taste smooth, grassy, and naturally a little sweet.
How much caffeine is in a bowl of matcha?
Roughly 60–70 mg per 2 tsp serving, a bit less than a cup of coffee, but released more slowly thanks to matcha's L-theanine.
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Cloud Cafe is Halifax’s mobile matcha & espresso cart. Ceremonial matcha, cloud foam, and a barista crew, anywhere in the HRM.
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