In recent years, the matcha latte has made matcha, a traditional Japanese green tea, more popular than ever in the United States. But as satisfying as it may be to have a creamy, frothy latte made for you while you wait, you might be surprised to learn how easy it is to create your own.
In this post, I’ll reveal the not-so-mysterious secrets behind how to make a matcha latte, whether it’s hot, iced, or a strawberry matcha. While I’m on the subject, I’ll also discuss which kind of matcha is best for a latte, what secret ingredient can make a great latte even better (spoiler: it’s ceremonial grade matcha), and how to find the matcha that’s just right for you (it so happens we’ve got an online quiz for that).
What You’ll Need to Make a Matcha Latte
The basic elements needed to make matcha are a matcha bowl (or chawan), a bamboo scoop (or chashaku), and a bamboo whisk (or chasen).
After putting hot water into your bowl to warm it, you’ll pour that water out, then use your bamboo scoop to measure roughly two grams (or one teaspoon) of matcha into the bowl, ideally sifting it through a fine-mesh sieve to break up clumps. Next, you’ll add 120 milliliters of 175°F water, before whisking the matcha and water together briskly for 15 to 20 seconds.
For best results, I recommend whisking in a W-motion (trying not to scrape your whisk against the bowl’s bottom) until a fine layer of foam forms. Finally, drink your matcha from the bowl immediately, before that foam dissipates.
At this point, you might be thinking, “Well, I could just use a coffee cup instead of a bowl. Plus I have plenty of teaspoons. And I could just use that same metal whisk I use to make my scrambled eggs.”
Technically, you’d be correct. But here’s the thing: in Japan, matcha is a centuries-old cultural ceremony that embodies the principles of harmony, respect, purity, and tranquility. At its heart, it’s a form of meditation that connects you to yourself, to others, and to nature. And making that connection to nature extends to using natural materials.
There’s a practical reason for using traditional utensils, too. A bamboo whisk has many fine tines that can aerate your matcha powder into a smooth foam while preventing clumping. Also, wooden whisks and scoops won’t scratch your bowl or transfer a metallic taste.
If you’d like to prepare your matcha in the traditional, mindful manner, our handmade matcha bowls are available in several different colors. We also offer a bamboo matcha scoop for precise measuring, in addition to an 80-prong bamboo whisk.
If you’d like to get all three utensils in one convenient package, you might be in the market for a matcha set. Available in various styles, they’re perfect for beginners or experts alike.
Lastly, for those who aren’t yet fully confident in their whisking technique (or those who are willing to exchange tradition for convenience), we offer a time-and-effort-saving matcha tea frother, powered by a couple of batteries and the touch of a button.
How to Make a Hot Matcha Latte
As anyone who’s sipped one knows, a warm matcha latte offers earthy, savory umami notes, blended with the warm creaminess of steamed, frothed milk.
Beyond its flavor, matcha is rich in polyphenols, including the catechin EGCG, and its natural caffeine pairs with L-theanine, an amino acid matcha drinkers have long enjoyed for a calm, focused lift.
But what you might not know about matcha lattes is that making one is nearly as easy as appreciating one.
INGREDIENTS:
• 2g matcha (about 1 tsp)
• 60ml water at 175°F
• 200-300ml milk of choice, steamed
• Honey or simple syrup, to taste (optional)
UTENSILS:
• Matcha bowl or wide cup
• Bamboo whisk or electric frother
• Milk steamer or saucepan
DIRECTIONS:
1. Sift the matcha into a bowl or wide cup.
2. Add 60ml of water at 175°F and whisk until smooth and lump-free.
3. Steam or heat the milk to about 150°F (warm but not boiling)
4. Pour the matcha over the milk, stirring before drinking.
5. Sweeten to taste, if desired.
TIP:
Use more matcha for a stronger, grassier latte. Oat milk pairs especially well.
How to Make an Iced Matcha Latte
As inviting as a warm matcha latte can be, there are times when you may prefer your refreshment on the cooler side. An iced matcha latte can be especially bracing on a hot day.
INGREDIENTS:
• 2g matcha (about 1 tsp)
• 60ml water at 175°F
• 180ml cold water or milk
• 120g ice cubes
• Honey or simple syrup, to taste (optional)
UTENSILS:
• Cocktail shaker with a tight lid
• Tall glass
DIRECTIONS:
1. Add the matcha and 60ml of 175°F water to the shaker.
2. Shake vigorously for 15-20 seconds, until the matcha is dissolved and slightly foamy.
3. Fill a tall glass with ice.
4. Pour the matcha mixture over the ice.
5. Top with 180ml of cold water or milk.
6. Add honey or simple syrup to taste, if desired, and stir well before drinking.
TIP:
For an ombre effect, pour the milk over the ice first, and then the matcha on top.
Looking to make that iced matcha latte in style? Our Iced Matcha Gift comes with a perfect matcha scoop, a metal shaker, and a 30g tin of our Jobetsugi Ceremonial Matcha. Simply mix, shake with crushed ice, and enjoy.
How to Make a Strawberry Matcha Latte
Now that you’ve mastered the basics, you’re ready for an advanced course (but it’s worth the extra effort, I promise you).
INGREDIENTS:
Frozen Matcha Ice Cubes
• 1 tsp matcha powder
• 6 oz. oat milk
Sweetened Matcha
• 1 tsp matcha powder
• 1 tsp agave
• 6 oz. oat milk
Strawberry Sweet Cream
• 2-3 medium strawberries
• 2 oz. heavy cream
• 1 oz. milk
•1 tsp agave
DIRECTIONS:
Matcha Ice Cubes
1. In a small bowl, sift in matcha powder.
2. Pour in hot (175°F) milk and whisk vigorously with a bamboo whisk until dissolved and slightly foamy on top.
3. Pour into an ice cube mold and freeze overnight.
Strawberry Sweet Cream
1. In a small blender, blend together strawberries, heavy cream, milk, and sweetener for 5-10 seconds until the consistency resembles melted ice cream.
Sweetened Matcha
1. In a small bowl, sift in matcha powder.
2. Pour in hot milk and whisk vigorously with a bamboo whisk until dissolved and slightly foamy on top.
3. Stir in agave while it’s still warm.
Matcha Latte
1. Fill a glass about ¾ full with matcha ice cubes.
2. Pour strawberry sweet cream on top of the matcha ice cubes
3. Pour in matcha over the milk. Give it a gentle stir to blend the layers into a gradient.
Which Matcha Should You Use for a Latte?
Harney & Sons offers several “everyday matchas,” all suitable for smoothies or lattes.
One of our most popular entries is our gentle, approachable Supreme Matcha, made from second-season tencha leaves harvested in Japan’s Uji area. Offering light fruit notes over a clean grassy base and a touch of umami, it’s a great start to high-grade matcha (and comes in a convenient 80g tin).
Another popular option is our Organic Everyday Matcha, sourced from the island of Kyushu near Kagoshima. The best per-cup value in our line, this USDA Organic matcha (made from leaves harvested in summer) comes packaged in a one-pound bag that yields more than 200 individual servings. Our Organic Matcha, also sourced from Kyushu, is an umami-rich organic blend harvested in the early spring.
Tips for a Better Matcha Latte
If you’re ready to upgrade your matcha latte, I invite you to go beyond our everyday matcha varieties to discover ceremonial grade matcha: specifically, our thin grade ceremonial matcha.
“Thin grade” simply means that the matcha powder, when covered with water and whisked, will create a thinner liquid. Delicious by itself, thin grade tea can also be used to make hot or iced lattes.
Our thin-grade ceremonial matchas begin with our Organic Ceremonial Grade Matcha, sourced near Kagoshima, Japan, on the island of Kyushu. Certified organic by the USDA, this matcha is harvested in the early spring, giving it high levels of umami (but not as high as the umami levels in our other ceremonial grades).
The next step up is our Jobetsugi Ceremonial Matcha. Grown under shade in the gardens of Wazuka Valley, south of Uji, the tencha leaves used to create this thin-grade matcha are picked in the early spring. Light enough to be enjoyed every day, Jobetsugi carries notes of honeydew melon, then spinach and garden greens.
Find Your Matcha
Whether you’re new to matcha or drink it every day, we’ve got a matcha that’s just right for you. You can explore our matcha offerings further at the Find Your Matcha section of our website.
You can also take our online Matcha Quiz. If you’re in the mood to answer a few questions and click a few buttons, the Harney & Sons website is ready to help you find new matcha recommendations that match your personal experience level and flavor preference. It takes less than a minute, and you’ve got nothing to lose.
Matcha: The Reward is Worth the Whisk
Just between you and me, this isn’t the first time I’ve written about matcha. If you’d like to learn even more about my favorite green powder, I invite you to peruse my past blog posts, Everything You Need to Know About Matcha and Meet Your Matcha (and if you’d like to check out our entire collection of matcha teas now, I certainly won’t discourage you).
As you set forth on your quest to brew the perfect matcha latte, I wish you the happiest of travels. Here’s to discovering new flavors, to perfecting your whisking technique, and to enjoying every sip along the way.
