What is the correct ratio for matcha tea?

December 8, 2025 •

3 min read

The correct matcha-to-water ratio is not one-size-fits-all; it depends on the preparation style, with traditional usucha (thin tea) using approximately 2 grams of matcha to 60-80 ml of water, while ceremonial koicha (thick tea) uses a much higher concentration. This standard ratio provides a balanced starting point for anyone new to whisking matcha at home.

Quick Summary

The ideal matcha tea ratio varies by beverage type, from the traditional usucha and concentrated koicha to modern lattes. Adjusting the amount of powder and water is key to achieving your desired strength and flavor profile, ranging from delicate and frothy to rich and thick.

Key Points

Standard Usucha: Use 2 grams of matcha with 60–80 ml of water at 70–80°C for a balanced, everyday thin tea.
Ceremonial Koicha: For a thick, intense brew, mix 4 grams of the highest-grade matcha with only 30–50 ml of 70°C water.
Latte Base: Create a concentrated paste with 4–6 grams of matcha and a small amount of hot water before adding milk.
Adjust for Taste: The 'perfect' ratio is personal; start with standard guidelines and adjust powder or water volume to find your preferred strength.
Water Temperature Matters: Always use water below boiling (70–80°C) to prevent the matcha from becoming bitter and preserving its delicate flavor.
Sift for Smoothness: Sifting the matcha powder before whisking prevents clumps and ensures a smooth, creamy final beverage.
Whisking Technique: Use a fast, zig-zag motion for frothy usucha and a gentle kneading for thick, smooth koicha.

Understanding the Correct Ratio for Matcha Tea

Unlike standard steeped teas, matcha is a finely ground powder whisked directly into hot water, and the ratio of powder to water significantly impacts the beverage's texture, flavor, and strength. While personal preference plays a role, traditional Japanese methods offer a solid foundation for understanding optimal ratios. The quality of matcha, water temperature, and whisking technique also influence the final taste, but adjusting the core ratio is the most direct way to customize your cup.

Traditional Matcha Ratios

Traditional Japanese tea preparation involves two primary styles: usucha and koicha. Knowing the ratios for these can help you understand the principles of matcha preparation.

Usucha (Thin Tea): This is the more common style, resulting in a lighter, frothy drink. The standard ratio is about 2 grams of matcha (approximately 1 teaspoon) to 60–80 ml of hot water (70–80°C). Whisking in a zigzag motion with a bamboo whisk creates the characteristic foam.
Koicha (Thick Tea): This ceremonial style is much more concentrated and requires a higher grade of matcha. It uses 3–4 grams of matcha (about 2 teaspoons) with a smaller amount of water, typically 30–50 ml at around 70°C. Instead of frothing, it's kneaded to a thick, smooth consistency.

The Matcha Latte Ratio

Creating a matcha latte involves first making a concentrated matcha base to ensure the flavor comes through the milk. A general guideline involves using slightly more matcha than usucha for a bolder taste.

Hot Matcha Latte: Whisk about 4g of matcha with 40ml of hot water before adding approximately 160ml of steamed milk.
Iced Matcha Latte: To compensate for ice dilution, a base of about 6g of matcha whisked with 60ml of hot water is recommended before pouring over ice and adding about 240ml of cold milk.

Adjusting the Ratio for Personal Preference

The provided ratios serve as a starting point. Feel free to modify the amount of matcha or water to suit your taste. For a milder flavor, use less matcha or slightly more water. For a stronger taste, increase the matcha quantity.

Comparison Table: Key Matcha Ratios


Feature	Usucha (Thin Tea)	Koicha (Thick Tea)	Matcha Latte Base
Matcha Powder	2g	4g	4g (hot) / 6g (iced)
Water Volume	60–80 ml	30–50 ml	40 ml (hot) / 60 ml (iced)
Water Temperature	70–80°C	Approx. 70°C	Approx. 70°C
Consistency	Light and frothy	Thick and syrupy	Concentrated paste
Whisking	Brisk, zig-zag motion	Slow, kneading motion	Brisk, zig-zag motion
Best Matcha Grade	Ceremonial	Highest Ceremonial	Ceremonial or Premium

Essential Tools and Techniques

Using the right tools and techniques helps achieve the best results. Sifting the matcha powder prevents clumps. Heating water to 70–80°C is crucial; boiling water can cause bitterness. A bamboo whisk (chasen) and matcha bowl (chawan) are traditional and effective for whisking. For usucha, whisk briskly; for koicha, knead slowly.

For a more in-depth guide on different matcha styles and ratios, including traditional context, you can find helpful information online. For example, explore resources like Maison Koko: Perfect Matcha to Water Ratio: Usucha, Koicha & Latte.

Finding Your Perfect Matcha Balance

The most important 'correct' ratio is the one you enjoy most. Use traditional ratios as a guide, but don't hesitate to experiment to find your ideal strength and consistency. Practicing with water temperature and whisking technique will further refine your matcha preparation.

Frequently Asked Questions

A great starting point for beginners is the usucha, or thin tea, ratio: whisking 2 grams of matcha powder with 60–80 ml of hot water (around 70–80°C).

For a stronger brew, you can either increase the amount of matcha powder (e.g., up to 3 grams for usucha) or decrease the amount of water, which is the principle behind the concentrated koicha style.

The ideal water temperature for preparing matcha is between 70–80°C (158–176°F). Water that is too hot can burn the delicate powder and result in a bitter taste.

For a standard matcha latte, first create a paste by whisking 4 grams of matcha with 40 ml of hot water, then add your preferred milk (e.g., 160 ml for a hot latte).

Yes, to account for dilution from the ice, a slightly more concentrated base is often used. Try whisking 6 grams of matcha with 60 ml of water before adding cold milk over ice.

Clumps are often caused by static electricity in the powder. The best way to prevent this is by sifting the matcha through a fine mesh strainer into your bowl before adding any water.

Yes, ceremonial-grade matcha is best for preparing thin or thick tea, as its higher quality results in a smoother, sweeter finish. Culinary-grade matcha is more suitable for lattes or baking, where bitterness is less of a concern.