How to make matcha at home: a barista weighs in

While some might dismiss matcha as nothing more than a passing wellness trend, the drink has been around far longer than you might realise… in fact, it dates back nearly a thousand years to China, during the Tang and Song dynasties (around the 7th–10th centuries).

During that time, Chinese monks would steam tea leaves, form them into bricks for transport, and then grind them into a powder before whisking them with hot water. Japanese Zen Buddhist monks brought the practice from China to Japan in the 12th century where it took on a more spiritual and ceremonial role.

A concentrated form of green tea, it’s easily recognisable for its colour and comes in the form of a finely ground power made from specially grown tea leaves. However, as The Matcha Bar—a Dublin-based café explains—unlike regular green tea where you steep and discard the leaves, drinking matcha means that you’re consuming the entire leaf, therefore getting all the nutritional benefits that go along with it.

Delicious as it is, spending upwards of €3.50 on one daily just isn’t feasible so with that in mind, I asked Hannah—a barista at One Kinda Folk on Dartmouth Road and Upper Leeson Street, the purveyors of some of the best matcha around—for her top tips on how to perfect the art at home.

“Matcha has a rich, earthy flavour with a balance of natural sweetness and slight bitterness. It has smooth umami notes, a hint of fresh grassiness, and a creamy, velvety texture when mixed properly. The taste is deep and complex, with a lingering sweetness that complements its subtle bitterness,” Hannah explains, crediting its health benefits, sustained energy and versatility in lattes and recipes as the reason behind its virality and mass appeal. “Social media and café culture have made it trendy, especially as more people seek coffee alternatives. Increased availability of high-quality matcha has also made it easier to enjoy.”

Speaking of coffee, how does matcha compare in terms of caffeine and energy levels? If you’re looking for something tasty but with less caffeine then the good news is that matcha ticks both boxes. “It provides longer-lasting energy due to L-theanine, which promotes focus and calm,” Hannah tells me. So essentially drinking it won’t cause the jitters or crashes often caused by coffee. Instead, the effect is smoother and more sustained throughout the day.

With so many options on the market, it can be hard to know what exactly to look out for. Hannah advises choosing organic matcha where possible. “Tea can be a heavily sprayed crop and with matcha, you’re consuming the whole leaf. Look for green, finely ground matcha with a fresh aroma. Organic matcha may not always be as vibrant due to natural fertilisers, but it ensures purity and quality. The best matcha comes from the first harvest (first flush), which has the highest nutrients and the smoothest flavour. Avoid matcha with fillers, additives, or dull colour.”

If you were around for the rise of cacao, then you might have heard the phrase “ceremonial grade” before. The difference between that and culinary-grade matcha is that the former is smoother, naturally sweet and best for drinking while the latter is slightly bitter, making it more suited for use in cooking. “Both have health benefits, but ceremonial grade is superior for pure matcha tea,” says Hannah. 

Onto the topic of origin: does it impact taste and quality? Yes. “Origin matters, but high-quality matcha can come from China, Japan, and even Korea. The key is sourcing leaves from regions with the right soil, altitude, and precipitation patterns. Matcha is like wine—it varies massively based on where it’s grown and the quality of the leaves.” That might sound overwhelming but essentially it comes down to trying out different brands to see which flavour works best for you.

The biggest mistake people make when preparing matcha at home is using low-quality matcha, says Hannah. “It can taste overly bitter or dull. Not mixing well can also lead to clumps, making the drink grainy and wasting matcha. Using boiling water instead of warm water can further intensify bitterness. Good matcha, the right tools and technique make all the difference.”

That’s all well and good but how does one make the perfect brew? Below, Hannah walks me through her process using the brand Matcha Ninja.

“Matcha Ninja is cold-water soluble and has a lighter taste when mixed with cold water. You can add 1-3g of matcha to water and shake (adjust to taste), or add warm water to your cup, stir to create an espresso-like base and then add your milk of choice for a latte.”

Traditional method:

1. Sift 1-2 tsp matcha into a bowl (not required for Matcha Ninja).
2. Add 60ml warm water (175°F/80°C).
3. Whisk briskly in a W motion with a bamboo whisk or use an electric hand mixer for froth.
4. Adjust with more water or milk for taste.
5. Drink immediately to enjoy its fresh flavour.

 

Sounds simple and once you have the technique down, it is. The ideal ratio is 1g of Matcha Ninja (1/4 teaspoon) per 250ml of cold or warm water. If you prefer a thicker, more concentrated matcha, use more matcha, and if you like it lighter, add more water. Matcha Ninja doesn’t require sifting before mixing as it dissolves smoothly in water. However, with traditional matcha, sifting prevents clumps and ensures a smooth, frothy texture. It helps matcha dissolve evenly in water, making whisking easier.

If using Matcha Ninja, a spoon is all you need but an electric hand mixer can be used to produce a frothier texture. “A bamboo whisk (chasen) is best for traditional matcha, while a handheld frother works well for lattes. A fine mesh sifter is useful for clumpy matcha, and a chashaku scoop helps with accurate measuring,” notes Hannah. For froth, use warm (not boiling) water and whisk in a quick W motion until fine bubbles form. A wide, shallow bowl helps, and sifting makes whisking easier.

Any last words of wisdom Hannah would like to impart? “Don’t be put off! Start with a small amount and experiment. While there are traditional ways to prepare matcha, play around and see what works for you. Matcha Ninja is designed to make it easy, you don’t need special tools to make a great cup. It’s matcha made simple! As you continue on your matcha journey, you can explore different methods and techniques. The most important thing is to just get started and have fun with it. For a refreshing twist, try a lavender or blueberry iced matcha latte on oat milk. Simply shake Matcha Ninja with cold water, add ice and mix with your flavoured milk of choice. Matcha is meant to be enjoyed by everyone, and that’s why we love it!”

Featured photography by @vicmontanari.