How to Make a Matcha Latte at Home

How to Make a Matcha Latte at Home

How to Make a Matcha Latte at Home

Published: Aug 20, 2026
Last Updated: Aug 20, 2026

Three things matter most when making a good matcha latte at home:

  • Using good-quality matcha in the right ratio with water
  • Using water that is not too hot
  • Moving the chasen quickly back and forth to break up clumps

Get these three basics right, and even beginners can make a smooth, easy-to-drink matcha latte at home.

This guide walks you through a simple matcha latte recipe step by step. It also explains common mistakes beginners make and how to improve them.

Table of Contents

 

What You Need to Make a Matcha Latte

You do not need to buy every traditional tool before you get started.

・Matcha

Choose good-quality matcha intended for drinking rather than matcha made primarily for baking. Especially for beginners, matcha with a smoother profile and less pronounced bitterness or astringency will generally be easier to enjoy in a latte.
Once opened, matcha is sensitive to air, light, heat, and moisture, so keep it tightly sealed when storing it.

・Chawan

A chawan, or matcha bowl, is traditionally used for whisking matcha. Its wide, relatively shallow shape gives the chasen enough room to move freely.
If you do not have a dedicated matcha bowl, a wide bowl can work as a substitute.

・Chasen

A bamboo chasen is a traditional whisk specifically made for preparing matcha. A milk frother or small kitchen whisk can also be used, although the final texture will be different. We explain this in more detail below.

・Something to Measure With

Traditionally, matcha is measured with a chashaku, or bamboo tea scoop, but a measuring spoon or kitchen scale works just as well.
If you want the same flavor each time, a kitchen scale will give you the most precise measurement.

・Sifter or Fine-Mesh Strainer

A sifter is not essential, but it is one of the most useful tools to add first because it helps break up small clumps that can form during storage.

・Your Preferred Milk

You can use oat milk, dairy milk, almond milk, or another milk you enjoy.
Among plant-based options, oat milk is a good choice because its natural sweetness and body pair well with matcha. Different milks change both the flavor and texture of the latte, so choose according to your preference.

・Hot Water (70–75°C / 158–167°F)

Basic Matcha Latte Ratio

Here is the basic recipe used in this guide.

Ingredient Amount
Matcha 4 g / 2 tsp
Hot water (70–75°C / 158–167°F) 40 ml / 1.41 fl oz
Your preferred milk 200 ml / 6.8 fl oz

 

How to Make a Matcha Latte Step by Step

1. Sift the Matcha

Add 4 g (2 tsp) of matcha to your bowl. If you have a sifter, sift the matcha first.

Sifting helps break up small clumps that may have formed during storage, making it easier to achieve a smoother texture.

2. Add the Water

Add 40 ml (1.41 fl oz) of water at 70–75°C (158–167°F).

If the water is too hot, bitterness and astringency can become more pronounced, so using water at an appropriate temperature is important.

3. Whisk for 15–20 Seconds

Instead of moving the chasen in circles, move it quickly back and forth in small strokes, as if drawing the letter “M” or “W.”

Use your wrist rather than your whole arm, keeping the movement light and rhythmic. After about 15–20 seconds, the matcha should be well dispersed with a layer of fine foam on the surface.

4. Finish the Foam

Once the matcha is whisked, slowly lift the chasen straight out of the bowl.

A thin layer of fine foam on the surface is enough.

5. Add the Milk and Finish

Add 200 ml (6.8 fl oz) of milk to your cup, then pour in the whisked matcha. For a hot latte, use warmed milk. For an iced latte, use ice and cold milk. Stir gently to finish.

 

Do You Really Need a Chasen?

No. A chasen is not essential, but it can help you make a smoother matcha latte with a finer texture.

If you want to pay more attention to the tools you use, you may want to try a Takayama chasen made in Takayama, Ikoma City, Nara Prefecture.

The techniques used to make Takayama chasen have been passed down for more than 500 years, and the craft is recognized as a traditional Japanese craft. Traditional Takayama chasen are made by hand, with differences in the type of bamboo, tine shape, and number of tines depending on their purpose and the school of tea ceremony for which they are made. Their flexible, finely finished tines can also make it easier to disperse matcha and create fine foam.

Chasen made outside Japan are often available at more affordable prices and can be perfectly suitable for everyday use. Differences in manufacturing and finishing, however, can affect how the whisk feels in the hand and how it performs when whisking matcha.

 

Why Matcha Turns Clumpy or Bitter

The Water Is Too Hot

Water that is too hot can overwhelm matcha’s natural flavor and make bitterness and astringency more pronounced.

Using water around 70–75°C (158–167°F) can make it easier to bring out matcha’s natural sweetness and umami.

Whisking in Circles

Slowly stirring the chasen in circles can leave clumps behind and make it harder to create fine foam.

Moving the whisk quickly back and forth helps break up clumps and makes it easier to create a finer foam.

Using Matcha That Has Been Open for Too Long

Matcha is sensitive to air, light, and heat, and its flavor gradually changes after opening.

If the flavor or aroma seems muted, check not only your preparation technique but also how the matcha has been stored and how fresh it is.

Skipping the Sifter When There Are Clumps

Sifting is not necessary for every matcha, but if you can see clumps, using a sifter can noticeably improve the texture.

 

Once You Know the Basics, Make Matcha Part of Your Everyday Routine

Once you are comfortable with the method in this guide, you have the fundamentals you need to make a good matcha latte at home.

Rather than focusing only on foam, pay attention to how you move the chasen, the temperature of the water, and the ratio of matcha to water.

If you are choosing high-quality matcha for the first time, Richly Matcha’s Tasting Set is a useful place to start.

It includes small portions of Zen, Takumi, and Aya, so you can compare the three and find the matcha that best suits your preference before choosing a full-size tin.

 

Frequently Asked Questions

How Much Matcha Should I Use?

This recipe uses about 4 g of matcha per serving.

If you want consistent results each time, a kitchen scale is the most reliable way to measure it.

What Temperature Should the Water Be for Matcha?

Around 70–75°C (158–167°F) is a good guideline for this recipe.

Water that is too hot can make bitterness more pronounced, so we recommend using water within this range.

Should I Sift Matcha?

It is not essential, but we recommend it.

Sifting helps break up small clumps that may form during storage, which can help create a smoother texture.

Can I Make Matcha Without a Chasen?

Yes.

You can prepare matcha with a milk frother or small kitchen whisk, but a bamboo chasen generally makes it easier to disperse the matcha evenly and create a finer foam.

Why Does My Matcha Turn Clumpy or Powdery?

Common causes include:

  • Using matcha without sifting it first
  • Not mixing the matcha and water thoroughly enough
  • Matcha absorbing moisture during storage and forming clumps

Sifting the matcha first and then moving the chasen quickly back and forth can help break up clumps and create a smoother texture.

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