Somewhere along the way, matcha got complicated.
Forums debating water temperature to the degree. Reddit threads about the correct wrist technique. A quiet, centuries-old ritual turned into something that feels like it requires a certificate.
It doesn't.
There is no single perfect way to make matcha. No rule you're breaking if you use oat milk. No tradition you're disrespecting if you add maple syrup. No technique you need to master before you're allowed to enjoy it.
Ritual isn't about precision. It's about presence.
The way you make your matcha — the mug you reach for, the time of day, whether it's hot or iced or somewhere in between — that's not incidental. That's yours. That's the magic.
But if you're just starting out, or you want a place to begin, here's how we make ours.
What You'll Need
You don't need much. The beauty of matcha is in its simplicity.
The matcha
Start with good matcha (we recommend Magic Matcha, of course). Not because you need to be precious about it, but because poor quality matcha is why so many people decide they don't like matcha. First harvest, shade-grown, stone-ground — these aren't marketing words, they're the difference between something harsh and something you'll want every morning. (We go deeper on this in our post on why we don't use the term ceremonial grade.)
A whisk
A traditional bamboo chasen is ideal — the fine tines create a smooth, frothy consistency that a spoon or a regular whisk can't quite replicate. Our Magic Matcha whisk is designed exactly for this. If you're in a pinch, a milk frother works too. We won't tell anyone.
A scoop
A chashaku — the traditional bamboo scoop — measures out the right amount without the guesswork. Our Magic Matcha scoop takes the precision out of it so you can focus on the ritual.
A bowl or wide mug
Something with a bit of room to whisk. A wide, shallow bowl is traditional for a reason — it gives the whisk space to move and lets the matcha froth properly. But your favourite mug works too.
Water at the right temperature
This part does matter. Boiling water will scorch the matcha and make it bitter. Aim for around 80°C. If you don't have a temperature-controlled kettle, boil the water and let it sit for a few minutes.
Here's Where We Start
This is our ritual. Not a rulebook — a starting point.
1. Start with 3.5g of Magic Matcha.
That's roughly one level scoop. Sift it into your bowl or mug if you can — it breaks up any clumps and gives you a smoother result.
2. Make a paste.
Add about 10ml of room-temperature water and whisk into a smooth, even paste. This step matters more than people realise. Getting rid of lumps at the paste stage means a silkier drink at the end.
3. Add your water.
Pour in 30ml of water at around 80°C. Then whisk using the 30-20-10 method — thirty seconds of fast, vigorous whisking in a W or M motion, twenty seconds at a medium pace, ten seconds of gentle circular strokes to settle the froth. You're looking for a bright, even foam across the surface.
4. For iced matcha — our favourite.
Pour your whisked matcha over a glass of ice. Add a light drizzle of maple syrup if you like a little sweetness. Top with oat milk, pouring slowly so the layers sit beautifully for a moment before you stir.
5. That's it.
No more steps. No more rules.
Then Make It Yours
The version above is where we start. It might not be where you end up.
Maybe you take yours hot, straight from the bowl, no milk, no sweetener. Maybe you find that honey suits you better than maple. Maybe almond milk. Maybe nothing at all.
Maybe your ritual is the first thing you do before anyone else is awake. Maybe it's the pause between your last meeting and the rest of your evening. Maybe it's the thing you make when you want to feel like yourself again.
None of these are wrong. All of them are right.
The only question worth asking is whether the moment feels like something. Whether you slow down, even briefly. Whether you notice the colour of it, the smell of it, the particular quiet of making something with your hands.
That's the ritual. Everything else is just detail.
A Few Things Worth Knowing
On bitterness
If your matcha tastes harsh or bitter, the most likely culprits are water that's too hot, matcha that's too low quality, or too much powder. Start with less than you think you need and adjust from there.
On sweetness
High-quality matcha has a natural sweetness — you might find you need less sweetener than expected, or none at all. Give it a try without first. You might surprise yourself.
On milk
Oat milk is our go-to for iced matcha — it's creamy without overwhelming the flavour. For hot matcha lattes, a barista oat milk steams beautifully and complements the matcha without competing with it.
On storage
Keep your matcha in the fridge. Light, heat, and air are its enemies. Decant two or three days' worth into The Deck — your Magic Matcha tin — and keep it on the counter for easy access. The rest stays sealed in its sachet, in the fridge, until you need it.
The Ritual Is Already Yours
The thing about matcha is that the preparation itself is part of the point. The whisking. The small decisions. The particular way the emerald green blooms into froth.
It's a few minutes that are entirely yours. Not productive, not optimised — just present.
You don't need to get it perfect. You just need to show up for it.
Start somewhere. Adjust as you go. Find the version that makes your morning feel like something.
That's the magic. And it was always going to look different for everyone.
Magic Matcha is Okumidori matcha, first harvest, shade-grown, stone-ground on granite mills, sourced from Wazuka, Japan. Available in 25g sachets with a free Magic Matcha tin (The Deck) with every first order.
