Nutrition Diet: What is the right way to drink matcha?

October 1, 2025 •

4 min read

Matcha, the finely ground powder of specially grown green tea leaves, contains up to 137 times more antioxidants than regularly brewed green tea. Knowing what is the right way to drink matcha is key to maximizing its health benefits and enjoying its unique flavor profile, whether you prefer it traditional or with a modern twist.

Quick Summary

Matcha can be prepared traditionally by whisking the powder with hot (not boiling) water for a vibrant, pure tea or in modern ways like lattes and smoothies. Proper technique, using the correct water temperature and equipment, ensures a smooth texture and balanced taste, unlocking the tea's sustained energy and high antioxidant content.

Key Points

Sift Your Powder: Always sift matcha powder through a fine mesh sieve to prevent clumps and ensure a smooth, creamy texture.
Use the Right Water Temperature: Heat water to 160-175°F (70-80°C); boiling water will scorch the leaves and result in a bitter taste.
Whisk Properly: Use a chasen (bamboo whisk) in a vigorous 'W' or 'M' motion to dissolve the powder and create a signature froth.
Choose the Right Grade: Use ceremonial grade matcha for traditional preparation and culinary grade for lattes, smoothies, and baking.
Enjoy the Nutritional Benefits: Consuming the entire leaf provides a concentrated dose of antioxidants and L-theanine for calm, focused energy.
Explore Modern Variations: If the traditional flavor is too intense, try a latte, smoothie, or iced version with your choice of milk and sweetener.

The Traditional Preparation: A Meditative Ritual

For centuries, the Japanese tea ceremony (chanoyu) has perfected the art of preparing and serving matcha. This method focuses on showcasing the tea's pure, delicate flavor and creamy texture. It is a mindful process that can be easily recreated at home with a few key tools.

Required Tools for Traditional Matcha

Matcha Bowl (Chawan): A wide bowl that allows for proper whisking.
Bamboo Whisk (Chasen): Designed specifically to break up lumps and create a frothy, smooth layer.
Bamboo Scoop (Chashaku): Used for measuring the powder.
Fine Mesh Sieve: Crucial for sifting the matcha to ensure a clump-free mixture.

The Step-by-Step Traditional Method

Sift the Matcha: Scoop 1 to 2 teaspoons of high-quality, ceremonial-grade matcha powder into a fine-mesh sieve and tap it into your chawan. This prevents any clumps from forming.
Heat the Water: The temperature is critical to avoid burning the delicate powder, which can lead to a bitter taste. Heat spring or filtered water to between 160-175°F (70-80°C).
Create a Paste: Add a small amount of the hot water (around 2 ounces) to the sifted matcha. Use the chasen to gently mix the powder and water into a smooth paste.
Whisk Vigorously: Add the remaining hot water (approx. 4 ounces) and whisk in a rapid 'W' or 'M' motion until a fine layer of light green foam covers the surface.
Enjoy Mindfully: Sip the matcha directly from the bowl, savoring the rich umami flavor and creamy texture. Traditional matcha is typically unsweetened to appreciate its natural complexity.

Modern Ways to Drink Matcha

While the traditional method is revered, matcha's versatility allows for many modern adaptations that can be equally delicious and nutritious. These options are perfect for those who prefer a milder taste or a colder beverage.

Common Modern Matcha Drinks:

Matcha Latte: The most popular variation combines whisked matcha with steamed milk (dairy or non-dairy like oat, almond, or coconut). It can be served hot or iced and is often sweetened with honey, maple syrup, or stevia. To make an iced latte, ensure liquid sweeteners are used as sugar crystals do not dissolve easily in cold milk.
Iced Matcha: This refreshing drink can be made by dissolving sifted matcha in a small amount of hot water, then adding cold water and ice. Liquid sweetener can be added to taste. The cooler water minimizes bitterness, making it a great option for newcomers.
Matcha Smoothie: A nutritional powerhouse, adding a teaspoon of matcha powder to a smoothie provides sustained energy and antioxidants. It pairs well with fruits like bananas and berries, leafy greens like spinach, and plant-based milk.
Matcha Lemonade: For a tangy twist, whisk matcha with a small amount of hot water, then combine with lemonade and ice for a crisp, refreshing drink.

Maximizing Nutritional Benefits

Matcha offers a host of health benefits, primarily due to its high concentration of antioxidants and L-theanine. However, improper preparation can diminish its nutritional value.

High in Antioxidants: Matcha is rich in catechins, particularly epigallocatechin gallate (EGCG), which has anti-inflammatory and cancer-fighting properties. Because you consume the entire tea leaf, you ingest 100% of these nutrients.
Sustained Energy and Focus: The combination of caffeine and L-theanine in matcha provides a calm, focused alertness without the jitters or crash associated with coffee. L-theanine promotes alpha wave activity in the brain, inducing relaxation.
Avoid Boiling Water: Using water that is too hot (over 176°F or 80°C) can scorch the matcha, making it taste bitter and potentially degrading some of its delicate nutrients and flavor compounds.
Pair Wisely: While adding milk and sweeteners can make matcha more palatable, excessive sugar and certain additives can counteract the nutritional benefits. Opt for minimal or natural sweeteners when possible.

Culinary Grade vs. Ceremonial Grade

Not all matcha is created equal. The grade refers to the quality of the powder and influences the flavor, texture, and best use.


Comparison of Matcha Grades	Feature	Ceremonial Grade	Culinary Grade
Best Use	Traditional preparation with water only	Lattes, smoothies, baking, and cooking
Flavor	Naturally sweet, smooth, and umami-rich	Bolder, more astringent, or bitter
Color	Vibrant, deep emerald green	Slightly duller green
Texture	Silky and smooth	Stronger, coarser texture
Leaf Source	Made from the youngest, most delicate leaves	Made from more mature leaves
Shading	Longer shading period before harvest	Shorter or no shading period

Conclusion

The right way to drink matcha depends on personal preference, but the principles of proper preparation remain consistent for maximizing both flavor and nutrition. Whether you choose the mindful ritual of a traditional bowl or a convenient modern latte, starting with high-quality, properly sifted powder and water at the correct temperature will ensure a delicious and beneficial experience. Matcha provides a potent dose of antioxidants and sustained energy, making it a valuable addition to a healthy diet. By paying attention to the details of preparation, you can unlock the full potential of this exceptional tea and its unique health-promoting properties.

Frequently Asked Questions

The ideal water temperature for matcha is between 160-175°F (70-80°C). Water that is too hot will result in a bitter taste, while water that is too cool will not dissolve the powder properly.

Matcha is naturally prone to clumping because it is a very fine powder. Sifting the powder through a fine mesh sieve before adding water and whisking vigorously with a bamboo whisk (chasen) will prevent clumps.

Matcha contains caffeine, but less than a cup of coffee. The caffeine is released slowly due to the amino acid L-theanine, providing a sustained energy boost without the jitters or crash.

Yes, matcha is often enjoyed as a latte with steamed milk, both dairy and non-dairy options like oat or almond milk. However, some sources suggest that dairy proteins may bind to some antioxidants, reducing their effectiveness.

Ceremonial grade is the highest quality, made from the youngest leaves for a smoother, richer flavor, ideal for drinking plain. Culinary grade is bolder and more astringent, meant for mixing with other ingredients in lattes, smoothies, and baking.

While a chasen is recommended for the best results and traditional technique, a small handheld electric frother can also effectively mix the matcha and create a foam.

Store matcha in an airtight container in a cool, dark place, such as the refrigerator, to preserve its freshness, color, and flavor. For the best quality, use it within a couple of months of opening.