How to Make a Matcha Latte: Tay Leaf’s 4-Gram Method

This is the master method behind Tay Leaf’s matcha lattes: 4 g matcha, 30 g water at 160°F / 71°C, and enough milk for the finished drink. It is simple enough for beginners and consistent enough to standardize in a café.

Why use a concentrated matcha base?

Mixing matcha with a small, measured amount of water before adding milk helps disperse the powder and keeps the tea flavor present. Adding dry matcha directly to a full cup of milk makes clumps more likely and is harder to repeat accurately.

Make the matcha base

• 4 g Kyoto Teien Matcha
• 30 g filtered water at 160°F / 71°C

1. Sift the matcha into a bowl or mixing vessel.
2. Add the measured water.
3. Blend gently until no dry pockets remain.
4. Whisk briskly with a bamboo whisk or submerged handheld frother until smooth.

16 oz iced matcha latte

• 1 matcha base
• Approximately 160 g cold milk
• Ice
• Optional sweetener

1. Add milk and any sweetener to the serving cup.
2. Fill the cup with ice.
3. Pour the matcha base over the milk and stir before drinking.

For detailed troubleshooting, see the Iced Matcha Latte Recipe.

Hot matcha latte

• 1 matcha base
• 220–240 g steamed milk
• Optional sweetener

1. Prepare the matcha base in the serving cup or a pouring bowl.
2. Stir in any sweetener while the base is warm.
3. Add steamed milk and finish with a light layer of foam.

For milk-temperature and texture notes, see the Hot Matcha Latte Recipe.

Adjust it to your taste

The standard is a starting point. For a stronger tea profile, increase matcha in small increments. For a lighter drink, reduce it slightly. Change milk or sweetener one variable at a time so you can identify what produces the flavor you want.

Common problems

Clumps

Sift the powder, use a dry bowl, and begin slowly before whisking at full speed.

Too bitter

Confirm the water is near 160°F, check matcha freshness, and avoid an unnecessarily concentrated straight base.

Matcha disappears in milk

Use the full 4 g base, reduce excess milk or ice, and keep flavored syrup from overpowering the tea.

Grainy texture

Matcha is a suspension rather than a dissolved syrup. Fine sediment can settle naturally; stir the drink as needed.

Café batching

• 10 drinks: 40 g matcha + 300 g water
• 25 drinks: 100 g matcha + 750 g water

Mix thoroughly, chill promptly, keep covered, stir before portioning, and use the same day. Portion 34 g base per drink and validate the system under your own service conditions. Read the Matcha Bulk Preparation Guide before rollout.