Matcha for Beginners: A Guide to Getting Started

Matcha for Beginners: A Guide to Getting Started…

Matcha has become a beloved daily ritual for many, praised not just for its vibrant green hue, but for its ability to energise the body while calming the mind. You may have seen it splashed across your social media feeds, it is certainly having a moment! If you’re new to matcha and curious about how to begin, this guide will walk you through everything you need to know — from what matcha is, to how to make it, and how to prepare it with care.

What Is Matcha?

Matcha is a type of powdered green tea made from shade-grown tea leaves. Unlike traditional green tea, where the leaves are steeped and removed, matcha is whisked into water and consumed whole — giving you the full benefit of the leaf. This makes it a richer source of antioxidants, particularly EGCG (epigallocatechin gallate), as well as chlorophyll and L-theanine — an amino acid known for promoting a calm, focused state without drowsiness.

Matcha has been used for centuries in Japanese tea ceremonies, but it’s also become a modern staple for those looking to support their energy levels in a gentler, more sustainable way than coffee.

Matcha Grades Explained

Not all matcha is created equal. Matcha is generally divided into two categories: ceremonial grade and culinary grade.

Ceremonial grade matcha is made from the youngest, most tender tea leaves from the top of the plant. The leaves are shade-grown for several weeks before harvest to increase chlorophyll and amino acid content. This grade is stone-ground into a fine, silky powder and has a vibrant green colour with a smooth, naturally sweet, umami-rich flavour.

For beginners looking to enjoy the traditional experience of drinking matcha, ceremonial grade is the recommended choice.

Buyer beware -We’re in the middle of a global matcha boom, and while it’s encouraging to see more people embracing this vibrant tea, it’s also placing real pressure on Japanese tea farmers. Many are small-scale artisans already working under strain, and with demand rapidly outpacing supply, a matcha shortage is predicted in 2025-26. At the same time, the surge in popularity has led to a rise in poor-quality imitations. The market has been flooded with low-grade powders falsely labelled as ceremonial, with some even containing fillers like algae to mimic matcha’s signature green colour.

These substitutes might look convincing, but they often taste bitter, lack the smooth umami of true matcha, and fall short on quality. When choosing matcha, it’s important to source from a trusted supplier who values transparency and works directly with Japanese producers. Real ceremonial-grade matcha should be a fresh, vibrant green, finely ground, and naturally smooth in taste. Supporting reputable sources helps protect both your cup and the craft behind it.

Tools for Preparing Matcha

To make matcha at home, you don’t need a full ceremonial setup, but having a few key tools will improve the taste, texture, and experience.

Matcha Bowl (Chawan) – A wide, deep bowl makes it easier to whisk without splashing.

Bamboo Whisk (Chasen) – Essential for achieving a light, frothy texture.

When you receive a new bamboo whisk, it’s important to care for it properly. These whisks are traditionally handcrafted by splitting a single shoot of bamboo into many fine tines to form the whisk head. Before using a new whisk — and before every use — it’s best to soak the tines briefly in warm water. This softens the bamboo, helps the tines “bloom” into shape, and prevents breakage.

A short soak before each use not only makes whisking smoother, but also extends the life of your whisk. After use, placing the whisk on a matcha whisk stand (kusenaoshi) is recommended — this helps the tines dry hygienically while maintaining their natural curve and structure.

Matcha Starter Kit – We’ve created a handy kit to get you started. Whether you’re a novice just discovering the delicious world of Matcha or replacing much loved tools this Matcha Starter Kit is for you.

Matcha for Beginners: How to Make Matcha

Making matcha is simple and calming. Traditionally Matcha is sieved, a trick Erica picked up in Japan is to skip this step and add a splash of cold water to remove lumps.  Here’s a basic preparation method to get started:

• Sift ½ teaspoon (around 2g) of ceremonial matcha into your bowl.
• Add a splash of cold water. Stir to a paste.
• Add the remaining hot water (around 60–70ml total).
• Using your whisk, stir in a zigzag motion (M or W shape) until the powder is dissolved and frothy.
• This Matcha can be sipped as you would an espresso or lengthened with more water or milk to create a latte.

You can also experiment with matcha lattes by adding sweeteners alongside your frothed milk, or try it iced for a refreshing variation in warmer months. Read on for our current recipe favourites….

A Daily Ritual of Calm

Preparing matcha is more than just making tea — it’s an invitation to pause. Even a simple matcha moment can become a grounding ritual in your day: a quiet breath, a whisk through warm water, and a few sips of something restorative.

Whether you’re starting your morning with clarity or winding down your afternoon with calm focus, matcha offers a way to connect with yourself in a fast-moving world.

Matcha for Beginners: Easy Matcha Recipes…

Iced Mango Matcha

Gather

• Ceremonial Matcha
• Fresh fruit juice – Apple & Mango

Method

• Whisk 2g of matcha in 60ml of 80 degree water until a thick foam has formed
• Pour 200ml of Apple & Mango fruit juice over ice.
• Layer 60ml of matcha on top.

Matcha Lemonade

Gather

• Ceremonial Matcha
• 1 tsp. condensed milk
• 15ml fresh lemon juice
• Sparkling water / soda water

Method

• Whisk 2g of matcha in 60ml of 80 degree water until a thick foam has formed.
• Add in 1 tsp. of condensed milk and stir until dissolved.
• Mix lemon juice and 200ml sparkling water.
• Pour the matcha over ice.
• Top with the lemon sparkling water.

Iced Coconut Matcha

Gather

• Ceremonial Matcha
• Honey/Agave Syrup
• Coconut Water

Method

• Brew 60ml of Matcha following the eteaket method.
• Add in 1 teaspoon of honey to taste.
• Pour over ice in your serving cup
• Top with 200ml of Coconut water.