How to
make matcha.

Vessel: Wide bowl

Fine bamboo tines create the delicate foam of a traditional bowl.

1. Soften the tips in warm water as directed by the maker; empty and dry the bowl.
2. Gently wet the powder, add the remaining recipe water, then whisk in a small M or W motion from the wrist.
3. Keep the tips just above the bowl’s base. Finish with lighter strokes near the surface to refine large bubbles.

Pressing down hard can damage the tines.

Vessel: Tall mixing cup

A handy choice for a latte base, especially if hand whisking tires your wrist.

1. With the motor off, lower the head into enough recipe water to cover it fully.
2. Switch on at low speed if available. Move through the base in short bursts, keeping the head below the surface.
3. Switch off before lifting out, then pour into your milk.

Keep the motor, battery and charging port dry.

Vessel: Small bowl or jug

A mini whisk is easier to control than a large balloon whisk in a single serving.

1. Start with 15–20mL of your recipe water and work the powder into a loose paste.
2. Add the rest in two or three additions, whisking briskly as the mixture thins.
3. Sweep the bottom and sides before pouring.

Expect a coarser foam than bamboo, and avoid scratching delicate vessels.

Vessel: Bowl or jug

The pictured tool is a silicone-coated balloon whisk.

1. Follow the small kitchen-whisk method above.
2. For a chasen-shaped silicone tool, use its maker’s movement and fill guidance instead.

Silicone and resin are different materials; the product listing should identify which you have.

Vessel: Wide bowl

This molded alternative has a chasen-like shape, with care requirements that differ from bamboo.

1. Wet the powder gently, then add the remaining water.
2. Use quick back-and-forth strokes, following the model’s instructions.
3. Take apart removable components only if the tool is designed for it.

Skip the presoak unless its maker calls for one; check the temperature rating before using warm water.

Vessel: Leakproof container

A clean screw-top jar or protein shaker makes a convenient cold drink.

1. Add 100mL cold or room-temperature water, then sift in 2g matcha.
2. Secure the lid and shake firmly for about 20–30 seconds. Inspect, then shake again if powder pockets remain.
3. Pour over ice or add milk to taste. This lighter base needs less milk than the 60mL latte recipe.

Never seal and shake hot or carbonated liquid: pressure can force the lid open.

Vessel: Compatible blender jug or cup

A blender suits a full drink or batch; a tiny base may sit below its blades.

1. For a cold blended latte, use 2g sifted matcha and 210–240mL cold milk, loaded in the maker’s order.
2. Secure the lid and blend briefly, stopping to inspect the mixture.
3. For a smoothie, use the fruit recipe below; add ice only in an ice-capable machine.

Sealed personal cups are for cold or room-temperature liquid. Hot blending requires a specifically approved jug, lid, venting and fill level.

Vessel: Tall, stable blending jug

Useful for café-sized water bases, but awkward for one small cup.

1. Use a vessel and liquid depth that meet the appliance’s limits.
2. Submerge the guard before switching on; blend in brief bursts with the blade clear of the jug.
3. Stop the motor and wait for the blade to stop before lifting it out.

Unplug before any permitted blade or shaft disassembly.

Vessel: Small bowl or mug

It takes a little patience and produces less foam, but it can make a pleasant latte.

1. Add about 15mL from your measured water to the sifted powder.
2. Use the back of the spoon to smooth the paste against the vessel’s side.
3. Stir in the rest gradually, then build your drink.