New to matcha? These concise answers cover what matcha is, how much to use, water temperature, caffeine, lattes, storage, quality, tools, and café preparation.
1. What is matcha?
Matcha is finely milled Japanese green tea made from tencha leaves that are shaded before harvest, steamed, dried without rolling, refined, and ground. Read What Is Matcha?
2. Is matcha the same as green tea?
It is a type of green tea, but it is processed and prepared differently from steeped leaf tea. The powder is dispersed in water and consumed rather than removed.
3. Does matcha contain caffeine?
Yes. The amount varies with the tea and the grams used. A 4 g latte base contains twice as much matcha powder as a 2 g traditional serving.
4. How much matcha should a beginner use?
Start with 2 g matcha and 60 g water for a traditional-style bowl. Use 4 g matcha and 30 g water when making Tay Leaf’s concentrated latte base.
5. What water temperature is best?
Tay Leaf’s starting point is 160°F / 71°C. Cooler or hotter water changes flavor, so adjust in small steps after learning the baseline.
6. Why should matcha be sifted?
Fine matcha compacts easily. Sifting breaks up clumps so the powder disperses more smoothly.
7. Do I need a bamboo whisk?
No, but a chasen gives excellent control for straight matcha. A handheld frother works well for quick lattes, and a sealed shaker works for cold preparations.
8. Why is my matcha bitter?
Possible causes include very hot water, stale tea, an overly concentrated straight serving, too little milk, or a matcha not suited to your intended drink.
9. Why is my matcha clumpy?
Sift it, use a dry bowl, add measured water, begin mixing slowly, and then whisk briskly.
10. What milk is best for matcha?
Dairy, oat, soy, almond, and coconut can all work. Choose by taste, texture, steaming performance, allergens, and recipe cost.
11. Does matcha need sweetener?
No. Good matcha can be served unsweetened. If you prefer sweetness, add a measured amount after tasting the base.
12. What does “ceremonial grade” mean?
It is not a universal regulated Japanese grade. Use it as an intended-use description, then evaluate sourcing, freshness, aroma, color, flavor, and performance.
13. How should matcha be stored?
Keep it airtight, cool, dark, dry, and away from strong odors. After opening, use it promptly—ideally within about one month for the freshest aroma.
14. Can matcha be batched for cafés?
Yes. Tay Leaf’s base scales to 40 g matcha plus 300 g water for 10 drinks, or 100 g matcha plus 750 g water for 25 drinks. Mix thoroughly, chill promptly, stir before portioning, and use the same day.
15. Can matcha be used in recipes?
Yes. It can flavor lattes, lemonade, smoothies, frozen drinks, cookies, and other foods. Heat, sugar, fat, and other flavors affect the amount needed.
16. What makes Kyoto Teien Matcha different?
Kyoto Teien is a first-harvest blend of Uji and Kagoshima tencha, stone-milled in Kyoto. It is designed to be balanced enough for straight drinking and strong enough for milk drinks.
Ready to make matcha?
Continue to the Complete Matcha Guide for recipes, batching, troubleshooting, and café service.