The Art of Perfect Matcha: A Guide to Preparing It at Home (With or Without a Whisk)

Forget boiling water: the secret to a good cup

Have you ever tried matcha tea that tasted excessively bitter or even fishy? If so, it's almost never the tea's fault, but the water's . Unlike tea bags, matcha is delicate and very sensitive to temperature.

At Matcha Colors, we want you to enjoy it from the very first sip. And to do that, we need to answer one of the most common questions:
What temperature should the water be? Never boiling.

Water at 100°C "burns" the powdered leaves and destroys their sweet and umami notes. Ideally, use water between 70°C and 80°C .
No thermometer? Boil the water, wait about 5 minutes with the lid open , and then prepare your matcha.

The battle against lumps: a foolproof technique

Another major source of frustration: clumps. Matcha is a micronized powder that tends to clump together due to humidity or static electricity.

If you don't want to find "little stones" of dust in your mouth, apply this expert trick:

• Sift the matcha through a small strainer before adding the water.
• Add just a splash of water and mix until you create a smooth, homogeneous paste.
• Once you have that creamy base, add the rest of the liquid .

With this simple step, you can say goodbye to lumps forever .

Is a bamboo whisk (chasen) mandatory?

Here we enter the realm of tradition versus practicality. The chasen , the Japanese bamboo whisk, is designed with many flexible prongs to incorporate air into the mixture and create that dense, silky foam .

But let's be realistic: Can you prepare matcha without a chasen? Of course.

• The chasen provides the best texture .
• But an electric milk frother works very well.
• and a shaker bottle is ideal for cold matcha or on the go.

The important thing is to shake vigorously to keep the powder suspended in the water. The matcha doesn't dissolve; it remains suspended.

Matcha latte, cold and sweet: just the way you like it

Matcha is incredibly versatile. If you find the pure flavor too intense, a matcha latte is the perfect place to start.

You can use cow's milk, but we recommend plant-based milks such as oat, almond, soy or coconut: they combine wonderfully with the vegetal notes of the tea.

Cold? Yes, and delicious.
Prepare a base with a little hot water to dissolve it, then add cold water and ice.

Regarding sweetness: At Matcha Colors, we believe you should enjoy your drink. A touch of honey, agave syrup, or erythritol is perfect if you're just starting out.

The best time and how to preserve it

A common question: Can I leave the matcha prepared for the next day? Technically, no.

Matcha oxidizes very quickly when mixed with water: it loses color, flavor, and properties. It's a drink to be enjoyed immediately .

Regarding the best time: Due to its caffeine content, we recommend taking it:

• in the morning ,
• or after eating .

It's the perfect substitute for after-dinner coffee: it energizes you without robbing you of sleep.