Matcha Brewing Calculator
Matcha is finely ground green tea powder originating from Japan that is whisked directly into hot water rather than steeped and removed. Unlike regular tea, the whole leaf is consumed, making concentration and temperature critical to flavor. Too much matcha or water that is too hot makes a bitter, astringent cup. Too little matcha produces a thin, insipid drink. This calculator provides the exact matcha powder amount in grams and teaspoons, and the correct water temperature, for three preparation styles: usucha (thin tea for daily drinking), koicha (thick tea for ceremony), and matcha latte. Choose your style and number of servings and the calculator handles the math.
Matcha ratio guide
Usucha: 1.5-2 g matcha per 80 mL water at 70-80 C
Koicha: 4 g matcha per 40 mL water at 80 C
Matcha latte: 2 g matcha per 40 mL water at 75 C, plus 180 mL milk
1 chashaku (tea scoop) = approximately 1 g matcha
1 tsp matcha = approximately 2-2.5 g matcha
Brewing tips
- Sift matcha through a fine-mesh sieve before adding water to prevent clumping.
- Add a small amount of water first (about 20 mL) and whisk to a smooth paste before adding the remaining water.
- Use a bamboo whisk (chasen) with rapid W or M motions to create a fine, stable froth.
- Never use boiling water (100 C) - allow boiled water to cool for 3-5 minutes to reach 70-80 C.
- Store matcha in an airtight container in the refrigerator to preserve freshness and color.
Matcha brewing: frequently asked questions
What is the standard matcha ratio for usucha (thin tea)?
Usucha (thin tea) uses approximately 1.5-2 g (about 1 tsp) of matcha per 80 mL (2.7 oz) of water. This is the most common preparation for drinking matcha. Koicha (thick tea) uses 3-4 g matcha per 40 mL water and is used only in formal Japanese tea ceremony.
What temperature should water be for matcha?
Water should be 70-80 C (158-176 F), never boiling. Boiling water (100 C) destroys the delicate flavor compounds (L-theanine and catechins) in matcha and makes it bitter. Heat water to boiling then let it cool for 3-5 minutes, or use a temperature-controlled kettle.
How much matcha powder per cup for a matcha latte?
For a matcha latte, use 2-3 g matcha whisked with 30-60 mL hot water (70-80 C) to form a smooth paste, then add 150-200 mL of steamed milk. Culinary-grade matcha is fine for lattes; ceremonial grade is recommended for drinking as tea.
What is the difference between ceremonial and culinary matcha?
Ceremonial-grade matcha uses young spring leaves, is stone-ground finely, has a bright green color and sweet, umami taste, and is intended for drinking as tea. Culinary-grade uses older leaves, may be less vibrant, and is intended for cooking, lattes, and baking where other flavors are present.
How do I sift matcha to avoid lumps?
Always sift matcha through a fine mesh sieve before adding water. Matcha clumps easily due to its fine particle size and moisture absorption. Pre-sifting ensures a smooth suspension when whisked and prevents unpleasant gritty lumps in the finished tea.
Official sources
- USDA FoodData Central: Tea, green, brewed nutrition data.
- FDA: Tea and Food Additives.
Reviewed by the CalculatorHub team, edited by James Graham, 14 June 2026. See our methodology.