How Many Grams Is the Perfect Matcha Ratio?

January 3, 2026 •

2 min read

In Japan, during formal tea ceremonies, masters use a precise 1:70 gram-to-milliliter ratio for the most delicate brews. While tradition offers a starting point, finding how many grams is the perfect matcha ratio ultimately depends on your personal taste and desired beverage, from thin tea to a creamy latte.

Quick Summary

This guide outlines the ideal matcha-to-water ratios for various preparations, including traditional thin tea (usucha), thick tea (koicha), and popular lattes. It explains how to adjust measurements based on preference, matcha grade, and whisking technique to achieve a balanced, smooth, and delicious beverage. Tips for measuring without a scale are also included.

Key Points

Usucha Ratio: Use 2 grams of ceremonial-grade matcha with 60–80ml of 70–80°C water for a balanced, frothy thin tea.
Koicha Ratio: For a rich, thick tea, use 4 grams of the highest-grade ceremonial matcha with 30–50ml of 70°C water, kneading it slowly instead of whisking.
Matcha Latte Ratio: A strong matcha shot for lattes typically uses 2–4 grams of matcha powder whisked with 30–60ml of hot water before adding milk.
Use a Scale for Consistency: A digital scale is the best way to ensure consistent results, but a level teaspoon can approximate 2 grams for usucha.
Water Temperature Matters: Use water between 70–80°C to avoid scalding the matcha and creating an unpleasant bitter taste.
Matcha Grade Affects Ratio: Higher-grade ceremonial matcha is best for traditional preparations, while culinary-grade works well for lattes and baking.
Adjust for Personal Taste: These ratios are guidelines; experiment with small adjustments to find the perfect balance of flavor and strength for your individual preference.

Understanding the Core Matcha Ratios

Determining the 'perfect' matcha ratio is a matter of balancing traditional styles with personal preference, primarily by adjusting the amount of matcha powder relative to water. For consistent results, a digital scale is highly recommended, though traditional and alternative measuring methods are also viable.

The Standard: Usucha (Thin Tea)

Usucha, or 'thin tea', is the most common preparation, yielding a light, frothy, and refreshing drink. The standard guidelines are:

Matcha: 2 grams (approx. 1 level teaspoon)
Water: 60–80 ml (approx. 2–3 ounces)
Water Temperature: 70–80°C (158–176°F)
Method: Sift matcha, make a paste with a little water, then add the rest and whisk in a 'W' or 'M' motion until frothy.

The Intense: Koicha (Thick Tea)

Koicha, meaning 'thick tea', is a more intense, ceremonial-grade brew with a viscous texture. This concentrated style necessitates high-quality ceremonial matcha to avoid bitterness. The typical ratio is:

Matcha: 4 grams (approx. 2 level teaspoons)
Water: 30–50 ml (approx. 1–2 ounces)
Water Temperature: 70°C (158°F)
Method: Sift matcha and add water, mixing slowly in a kneading motion for a smooth, thick consistency.

The Modern: Matcha Latte

For a matcha latte, a creamy beverage, the ratio is adjusted for a stronger matcha flavor to complement milk.

Matcha: 2–4 grams (1–2 level teaspoons)
Water: 30–60 ml (1–2 ounces) for the matcha base
Milk: 160–240 ml (6–8 ounces)
Method: Whisk the matcha with hot water first to prevent clumps before adding steamed or frothed milk.

Comparison of Matcha Ratios by Drink Type


Drink Type	Matcha Amount (grams)	Water Amount (ml)	Texture	Notes
Usucha (Thin Tea)	2g	60–80ml	Light, frothy, refreshing	Most common daily drink; highlights sweetness and umami.
Koicha (Thick Tea)	4g	30–50ml	Thick, velvety, intense	Ceremonial style needing highest-grade matcha.
Matcha Latte	2–4g	30–60ml	Creamy, bold	Good for mixing with milk; whisk matcha base first.

The Role of Matcha Grade in Your Ratio

Matcha grade significantly influences the ideal ratio. Ceremonial grade, from young leaves, is sweeter and less bitter, suitable for plain usucha or koicha. Culinary grade, from more mature leaves, has a stronger, astringent flavor best used with milk and sweeteners in lattes or baking. Using lower grades for concentrated drinks can result in bitterness.

How to Measure Matcha Without a Scale

While a scale is most accurate, you can estimate using a chashaku or teaspoon. Two chashaku scoops or one level teaspoon equals roughly 2 grams. A non-heaping teaspoon is good for usucha, and a heaping one for a stronger latte.

Conclusion: Finding Your Perfect Balance

Traditional ratios provide a starting point, but the perfect matcha ratio is a personal discovery. Begin with recommended amounts – 2 grams for usucha or up to 4 grams for a latte – and adjust as needed. Small adjustments in powder amount help balance flavor and strength. Crucially, use water between 70–80°C to avoid bitterness. Experimenting with these guidelines will help you craft a delicious, personalized cup of matcha.

For further reading, explore the detailed differences between usucha and koicha preparations on this authoritative tea guide.

Frequently Asked Questions

The standard ratio for a daily, thin tea (usucha) is approximately 2 grams of ceremonial-grade matcha powder mixed with 60-80 ml of hot water. This creates a balanced, frothy drink.

To make a stronger matcha without increasing bitterness, use a higher-grade ceremonial matcha and consider reducing the water slightly, or preparing koicha style. Ensure your water temperature is between 70–80°C to prevent scorching the delicate powder.

No, you typically need a higher concentration for a latte. While you can start with 2g of matcha, many prefer using 4g of matcha whisked with a small amount of water to create a strong shot before adding milk. This ensures the matcha flavor isn't overpowered.

Usucha (thin tea) uses a ratio of about 2g of matcha to 60-80ml of water, producing a light and frothy tea. Koicha (thick tea) uses double the powder, about 4g, with less water (30-50ml), resulting in a dense, rich, and concentrated beverage with no foam.

While a digital scale is ideal, you can use a standard chashaku (bamboo scoop) or a measuring spoon. Two chashaku scoops or one level teaspoon is a good estimate for 2 grams of matcha.

Yes, water temperature is critical. Water that is too hot (above 80°C) can cause bitterness, regardless of the ratio. Always use properly heated water (70–80°C) to get the best flavor from your matcha.

Lumps usually result from not sifting the matcha powder first and not whisking properly. For best results, sift the powder, create a smooth paste with a little bit of water, then whisk vigorously in a 'W' or 'M' motion with a bamboo whisk.