How to Make Matcha: Traditional vs Modern

Matcha is a finely ground powdered green tea known for its vibrant color and distinctive flavor. This green tea isn’t just eye-catching; it’s packed with antioxidants, offers a clean energy boost, and with umami tastes.

In this article, we’ll compare two popular ways to make matcha:
The traditional ceremonial method, steeped in cultural meaning and mindfulness.
The modern quick-prep method, built for convenience and everyday ease.

Traditional Matcha Preparation

The traditional method stems from the Japanese tea ceremony (chanoyu) and emphasizes mindfulness, aesthetics, and intention. It requires specific tools and a practiced hand.

Tools Used:
Chasen (bamboo whisk)
Chawan (ceremonial tea bowl)
Chashaku (bamboo scoop)
Fine sieve for sifting

Steps:
Warm the tools: Add hot water to the tea bowl and whisk to preheat them. Discard the water.
Measure & sift: Use the chashaku to scoop 2 grams of matcha into the bowl. Sift to remove clumps.
Add hot water (first pour): Add 20 ml at approximately 80°C (175°F) and stir to form a smooth paste.
Whisk to froth: Add another 60 ml of hot water and whisk briskly in a zigzag (M or W motion) to create a creamy froth on top.
Enjoy mindfully: Serve immediately and sip slowly, appreciating the aroma, taste, and moment.

Modern Matcha Preparation

Modern preparation offers a quick and customizable way to enjoy your green tea for busy mornings and matcha-on-the-go. No ceremonial tools required.

Common Tools:
Milk frother
Electric whisk
Blender or shaker bottle
Microwave-safe mugs or cups

Steps (Simple Version):
Measure the matcha: Add 2 grams of matcha powder to your cup.
Add warm water: Pour around 80°C (175°F) water—about 70–100 ml, depending on preference.
Mix it up: Use a milk frother or electric whisk for 15–30 seconds until blended.
Customize your drink: Add plant-based milk, honey, maple syrup, cinnamon, or ice for your favorite latte or iced matcha version.