You do not need a professional bar to make smooth matcha. A scale, small sieve and one reliable mixing tool are enough.
What you need
- Fresh matcha
- Digital scale
- Fine sieve
- Bowl or tall mixing cup
- Bamboo whisk or electric frother
For straight matcha
Sift 2 grams into a bowl, add 60–80 grams of water around 160°F and whisk until evenly dispersed.
For a latte
Sift 4 grams, make a paste with about 15 grams of 160°F water, add another 15 grams and whisk. Combine with milk using the Tay Leaf Matcha Base as your standard.
Three common mistakes
- Using boiling water
- Skipping the sifter
- Changing matcha, water, milk and sweetness all at once
Start with a repeatable recipe, taste it, then adjust one variable at a time.
Explore more methods in the Complete Matcha Guide.