Preparing the perfect matcha – how to create a smooth matcha shot at home

Step-by-step instructions: How to make a matcha shot

1. Weigh the matcha powder precisely. A good rule of thumb is to use about 2–3 grams of matcha powder per serving. Using a kitchen scale ensures that the flavor profile stays balanced every single time.

2. Sift out the lumps. Matcha is very fine and tends to clump easily. Sift the powder directly into the matcha bowl (chawan). This small step guarantees your drink turns out velvety smooth without powdery lumps.

3. Preheat and soften the matcha whisk. Pour hot water into the bowl and let the bamboo whisk (chasen) soak for about 30 seconds. This makes the bristles flexible and prevents them from breaking while whisking. Discard the preheating water and dry the bowl.

4. Add the optimal amount of water. Pour 20–30 grams (about 0.2–0.3 dl) of hot water over the matcha powder. Important tip: the water temperature should be around 80°C. Boiling water will scorch the delicate tea and make it bitter, whereas the right temperature brings out matcha’s natural sweetness and umami.

5. Whisk up a foam with a “W-movement” Now comes the fun part! Take the whisk in your hand and move it quickly in a sharp “W” shape along the bottom of the bowl. Don’t stir in circles – whisk back and forth until a beautiful, stable green foam (crema) forms on the surface.

6. Ready to enjoy! You now have a perfect, intense matcha shot in your hands.

Matcha tea: Add about 1 dl of hot water.

Matcha latte: Add the shot to frothed milk or oat milk.

Matcha cold brew: Pour the shot over ice and cold water or juice.

Pro tip: Matcha is a fresh product! Store your matcha powder protected from light and in a cool place (even in the fridge) so its wonderfully bright green color and fresh flavor last as long as possible.

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