You might have purchased matcha from your local coffee shop after seeing plenty of green drink content over the past few years, from mint matcha milkshakes in time for St. Patrick’s Day to matcha cocktails for a twist on the classic martini. Even Starbucks revamped its powder this year. And with a rise in coffee shop culture, it’s no surprise this once-traditional product has become a common order.

But have you ever considered what the matcha process really entails? Better yet, what goes into making the tastiest matcha drink? Upon the launch of a decorative Matcha Kit from coffee bar Café Kitsuné and Swedish home brand Printworks, we spoke with the cafe’s expert to gather a few tips to perfect your matcha ritual right at home.

What Makes Matcha Different from Green Tea?

Matcha and green tea are related but not entirely the same. According to Café Kitsuné’s general director Johanna Lellouche, matcha is a type of green tea that undergoes a unique cultivation and processing method.

“Before harvest, tea plants are shaded for several weeks, which increases their chlorophyll and L-theanine content—an amino acid known for its stress-reducing properties,” says Lellouche.

Ceremonial-grade matcha, the type of matcha sold at Café Kitsuné, differs from culinary matcha, which is cheaper. If you see ceremonial-grade matcha available for purchase, know it is the highest-quality of the leaves and is picked early in the harvest season.

“These leaves are steamed, carefully dried, and stone-ground at a slow pace to preserve the tea’s delicate flavors and prevent oxidation. This meticulous process ensures matcha retains its vibrant green color and distinctive umami taste. However, it also limits production—only 40-50 grams of high-quality matcha powder can be produced per hour per millstone,” says Lellouche.

How to Make Matcha

Follow these matcha-making steps for an overview of the process:

• Step 1: With a scale and a fine mesh strainer, measure 2-4 grams of matcha and place it in a traditional matcha bowl (Chawan).
• Step 2: Add 35-50mL of warm water to the bowl, and use a bamboo whisk (Chasen) to mix.
• Step 3: Combine the matcha and water paste with milk, plant-based alternatives (like oat or coconut milk), ice, or water.

Expert Tips to Master Matcha-Making

Matcha requires precision with specific measurements, temperatures, and more to get satisfactory and tasty results. If made properly, Lellouche says matcha provides the natural benefits of L-theanine, antioxidants, and polyphenols, making it a preferred choice for those seeking a beverage combining indulgence with wellness. See what the matcha expert advises when making your tea at home.

Follow a Specific Water Temperature

“We recommend using water between 70 to 80°C (158°F to 176°F). This range allows for the optimal extraction of matcha’s delicate aromas, particularly its sought-after umami notes. Using water that is too hot can degrade its flavor profile.”

The absolute maximum temperature to heat your water to before adding it to your bowl and mixing it into the matcha powder is 176°F.

Whisk Matcha in an M-Shape Motion

Once the warm water is added to your matcha bowl, use the bamboo whisk to mix the two—but pay attention to the direction. Lellouche recommends using an M-shape (or W-shape) motion to create a smooth texture and ensure any chunks are whisked away. Froth according to personal preference.

Avoid Eyeballing Measurements

In addition to water temperature, Lellouche believes the way you measure is another secret to perfecting your matcha ritual.

“Avoiding measuring by eye precision ensures you can adjust the strength of your drink based on the water quality and matcha quantity,” says Lellouche. “Additionally, choosing high-quality, filtered, and neutral-tasting water makes a significant difference, as water is a key component of the drink.”

Sweeten, if Necessary

If you find the flavors of matcha to be too earthy or bitter, consider sweetening your sip. To do so, Café Kitsuné employees use simple sugar syrup, agave syrup for a lower glycemic impact, or vanilla. Lellouche says in Japan and Korea, maple syrup is becoming increasingly popular as a naturally sweet and aromatic addition.