Matcha has gone from Japanese tea ceremony to one of the world's most popular drinks. The bright green tea tastes good in everything from lattes to baking, and is surprisingly easy to make at home. Here is the complete guide: what matcha actually is, which quality to buy, and how to make it perfectly – with and without a bamboo whisk.
What is matcha?
Matcha is a finely ground powder made from specially grown green tea leaves. A few weeks before harvest, the tea plants are shaded from sunlight. This forces the leaves to produce more chlorophyll and amino acids – hence the intense green colour and the characteristic umami flavour. After harvesting, the leaves are steamed, dried, cleaned of stems and veins, and finally ground into a superfine powder on stone mills.
The big difference from regular green tea: When you steep regular tea, you discard the leaves afterwards. With matcha, you whisk the whole powder into the water and drink the entire leaf. That is why you get more flavour and more caffeine than in a regular cup of green tea.
Ceremonial or culinary – which should you buy?
Matcha is roughly divided into two grades:
- Ceremonial grade is made from the youngest, finest leaves. It is milder, sweeter and has the most umami. This is the one to drink pure with water – and it is also best in a latte if you want a rounded flavour with little bitterness.
- Culinary grade is made from slightly older leaves and has a stronger, more bitter flavour. That sounds negative, but it is actually the point: The flavour needs to hold its own against milk, sugar, flour and butter. For baking, smoothies and desserts, culinary is both the right choice and the most affordable.
In short: If you plan to drink your matcha pure or make lattes, choose ceremonial or a good latte grade. If you plan to bake, stick with culinary. See what we have in stock in the matcha selection.
How to make matcha the traditional way
- Sift 1–2 grams of matcha (about half a teaspoon) into a bowl. Sifting removes lumps and is the simplest trick for a smooth, even matcha.
- Pour over 70–80 ml of water at 70–80 °C. Never boiling water – let the water sit for a couple of minutes after boiling.
- Whisk with a bamboo whisk (chasen) in quick W or M motions for 20–30 seconds, until the surface is covered with a fine, light green foam.
Don't have a bamboo whisk? No crisis. A small balloon whisk works, and a battery-powered milk frother does the job in ten seconds. You can also shake matcha and cold water vigorously in a sealed jar or shaker – it produces surprisingly nice foam.
Matcha latte – hot and iced
Matcha latte is the most common way into the world of matcha, and it is easy to get right at home:
- Sift 1–2 teaspoons of matcha into a cup to avoid lumps.
- Add a small splash of hot water, not boiling – about 80 degrees.
- Whisk vigorously with a bamboo whisk or a small balloon whisk until it foams.
- Heat the milk of your choice and froth it lightly. Oat milk and whole milk give the richest result.
- Pour the milk over the matcha, and sweeten with a little honey or syrup if you like.
Iced matcha latte: Whisk the matcha into a little cold or lukewarm water, fill a glass with ice cubes, pour in cold milk and top with the matcha. Stir – done. Want to take it a step further? Make matcha bubble tea with tapioca pearls – see our complete guide to bubble tea at home.
Matcha in baking and desserts
Culinary matcha is one of the most fun ingredients you can have in your pantry. It adds both colour and flavour to:
- Cakes and cookies – replace 1–2 tablespoons of the flour with matcha in muffins, loaf cakes or biscuits. White chocolate and matcha is a classic.
- Ice cream and panna cotta – whisk the matcha into a little warm cream first to avoid lumps.
- Smoothies – a teaspoon of matcha lifts a banana smoothie to something else entirely.
- Icing and cream – sift matcha into powdered sugar or whipped cream for a green colour with no food colouring at all.
Rule of thumb: Start with less than you think. 1–2 teaspoons in a cake batter is often enough – too much matcha turns bitter.
What does matcha taste like?
Good matcha tastes fresh, grassy and slightly sweet, with a rich umami note underneath – a bit like the difference between broth and water. The bitterness should be mild and balanced, not sharp. The better the quality, the more sweetness and umami; the simpler the quality, the more bitterness. Temperature and quantity matter too: Water that is too hot or too much powder makes any matcha bitter. If you already love green tea, you'll recognise the base flavour – matcha is like a concentrated, creamy version. Feel free to explore the rest of our tea selection if you want to compare.
Frequently asked questions
What is the difference between matcha and regular green tea?
Regular green tea is steeped and the leaves are discarded afterwards. Matcha is ground into a powder and whisked into the water, so you drink the whole leaf. That gives a stronger flavour, clearer umami and more caffeine per cup. Matcha plants are also shaded for a few weeks before harvest, which regular green tea plants are not – hence the deeper green colour.
How much caffeine is in matcha?
A typical serving of about 2 grams of powder contains around 60–70 mg of caffeine. By comparison, a cup of filter coffee typically has 90–120 mg, and regular green tea 30–40 mg.
How do you store matcha?
Matcha is a fresh product. Light, air, heat and moisture break down both colour and flavour. Store it in an airtight, light-proof container – ideally in the fridge after opening – and use it up within one to two months of opening the bag. If your matcha turns yellowish-green and dull, it has lost much of its flavour.
Why is my matcha bitter?
The three most common culprits: water that is too hot (use 70–80 °C, never boiling), too much powder relative to the liquid, or simply low quality. Sift the powder, measure the amount and let the water cool slightly after boiling – that solves the problem nine times out of ten.
Find matcha at FUDI
At FUDI you'll find matcha powder, instant matcha latte and ready-to-drink matcha latte – plus mochi, KitKat, Pocky and other matcha-flavoured favourites. Shop in the online store, or drop by our stores at Holmen in Asker and Røa in Oslo.
