Start with sifting
Matcha is a fine powder and quickly absorbs moisture. This can cause lumps to form, even with good quality. Therefore, strain one to two grams matcha before adding water. This seems like a small step, but it makes the texture much smoother. Use a fine tea strainer or matcha strainer. Press the powder gently through the sieve and then continue working immediately. Especially with latte and desserts, sieving prevents you from tasting green specks or dry bits later.
Use hot, not boiling water
Boiling water can make matcha taste harder and more bitter. A general guideline is water around 70 to 80 degrees Celsius. You do not always have to measure this exactly: let boiled water cool briefly or mix in a little cold water. First add a small amount of water and make a smooth paste. You can then top up with more water. For usucha style, beat until a fine foamy layer forms. The taste should be fresh, green and balanced, not sharp or burnt.
Whisk with chasen or milk frother
A bamboo chasen gives the most classic preparation. Move quickly in a W or M shape, without scraping hard on the bottom. Keep your wrist loose and tap the surface as soon as the matcha is evenly mixed. If you don't have a chasen, a small milk frother also works practically, especially for latte. The goal is not just foam, but an even suspension: matcha doesn't really dissolve like sugar, but is finely dispersed in liquid. Therefore, drink immediately after preparation.
Latte and Iced Matcha
For latte, first make a concentrated matcha base with sifted powder and a little hot water. Then add warm milk or cold milk with ice. Plant-based milks can work well, but vary greatly in sweetness and mouthfeel. Oat milk often makes matcha creamy; Almond milk can give a nutty note. For Iced Matcha it is extra important that the matcha is completely smooth first, because cold mixing makes lumps visible more quickly. A pinch of patience at the basics produces a much better drink.
Common mistakes
Most problems are caused by water that is too hot, unsieved powder or not enough mixing. Boiling water can emphasize a sharp bitterness. Clumps form when dry powder comes into contact directly with a lot of liquid. And if matcha is not distributed properly, you will first get a watery sip and then sediment. Therefore work in steps: sieve, little water, smooth, beat and only then top up. That order makes even simple matcha noticeably better.
Adjust the ratio to your taste
There is no one perfect ratio for everyone. For example, start with a small amount of matcha and taste how intense you find it. For preparation with hot water, you can use a little more hot water if you want a milder taste. For latte the matcha base may be more concentrated, because milk rounds out the flavor. Note what works: amount of powder, water, milk and temperature. After a few times you will have your own permanent recipe.
Which matcha fits your use?
Use this explanation to then make more targeted choices. If you drink matcha with only hot water, look for softness, umami and a calm aftertaste. If you often make latte or Iced Matcha, choose a matcha that holds up well in milk. For baking, desserts and smoothies, culinary matcha usually makes more sense. Start with one choice, prepare it the same way a few times and then compare further.
Choose clearly without exaggerating
At EU Matcha we explain what you really notice at home: smell, color, taste, bitterness, texture and which preparation suits it. We don't make matcha more mysterious than necessary. If you are just starting with matcha, you can easily start with a choice that suits your first preparation. If you have been drinking matcha for longer, you can compare more specifically on umami, aftertaste, color and use. This way you don't choose based on big words, but on what you like and how you use matcha.