Name: the BEST matcha latte tutorial 2026 (affordable, strong, creamy) 🍵⭐️ + cleaning guide
Uploaded: 2026-03-29T08:40:48.000Z
Duration: 16 min 33 s
Description: Thousands of YouTube videos with English-Chinese subtitles! Now you can learn to understand native speakers, expand your vocabulary, and improve your pronunciation...

Have you ever gone to a café and ordered a matcha latte, and

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it just looks like milk with a hint of green food coloring, and

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you taste it and you're like, "What did I just pay $8 for?" Yeah, that's what we're not going to do anymore, because I'm going to teach you how you can make the best matcha latte at home.

If you're new here, hello, my name is Michelle, I make a lot of matcha content.

I post every Monday for Matcha Mondays, where I talk about something matcha-related: reviews, recipes, educational tips.

So if you love matcha or you're just getting into it, you're in the right place.

I've been drinking matcha every day for over 4 years now, and

for the first 3 years I only drank matcha as an usucha because I could never get the perfect matcha latte ratio at home.

But I really wanted to start making matcha lattes at home because whenever I would go out to a café, I would be disappointed, or in the past when I've tried, they always turned out too bland, too milky, too watery.

So over the past year, I've been perfecting my everyday matcha latte recipe.

I like a really strong matcha flavor, so I'm going to show you how to make a strong, creamy, delicious matcha latte at home.

So I'm going to walk you through step by step how I do it every day at home, as well as some alternative measurements if you don't have all these tools, and

So speaking of tools, these are all of the tools that I use every single day.

So I have my electric kettle, my chawan, my chasen sitting on the naoshi, a 6-inch glass straw, a sieve, a hashiyoki or chopstick rest, a small spoon, my matcha, a coffee scale, my cup for drinking my latte, and

These are all the things that I like to use to help me have the most enjoyable matcha-making experience.

So the first thing I do has to do with your chasen or your bamboo whisk.

So I already filled up my kettle with water, and I heated it to 170°F, or about 77°C.

A good range I think would be 170°C to 185°F, because if the temperature is too low, then you might not get all of the flavors of the matcha, but

if you go too high, then you could risk burning your matcha.

So with this water, I'm going to bloom my chasen, which means just soaking it in the hot water for a couple minutes.

Just be careful because a cup will be hot, so make sure it's like a very thick glass or use like a mug or something that's meant for hot drinks.

But the reason I soak it is because this helps the bamboo bristles soften, they become more flexible.

That way when we're whisking, there's less risk of it breaking or splintering.

So I just let it sit for a couple minutes.

This is where you would store your whisk when you're done using it and you're letting it dry.

And this helps to maintain the shape of the whisk.

But we don't need this anymore, so I'm just going to put it off to the side.

Now we're going to work on our matcha, and for that, I always use a scale.

I really prefer using it because I'm pretty particular about my measurements.

Traditionally, you would just eyeball it as well.

But I really like consistency, so I use a scale.

Some of them have spouts, but some of them don't.

I prefer ones with a spout because it is just easier to pour.

But if you're just drinking your matcha straight from your bowl, like for an usucha or koicha, then a spoutless one works just fine.

I always sift my matcha through this because sometimes your matcha can have clumps, so this helps to prevent that.

Then your matcha comes out smoother and not gritty.

Then to scoop my matcha, I just use a regular small metal spoon like this.

Traditionally, you would use this, which is a chashaku or a bamboo scoop, but

I don't like to use this because I always spill or I find it harder to sift my matcha with this.

A lot of people say not to use a metal spoon with matcha because it can affect some kind of health benefit in the matcha, but

I don't know how true that is, so I'm just sticking with my spoon.

But if you want a more traditional experience, then I would recommend using a chashaku.

And now I'm going to measure out my matcha.

It's by Aya, and it's their ceremonial grade matcha.

It is actually a very nice, vibrant green color.

That's a good indicator of like a higher quality matcha, I would say, is like the color.

If it's more of a duller, yellowy green, then a lot of times that could be an indicator of lower quality matcha.

But this one is quite vibrant and quite green, which is kind of surprising because I actually found this at my local grocery store.

It was $19.49 for 30 grams, or about $0.65 per gram, which is pretty good.

I was also impressed with the smell because it was very grassy, vegetal, sweet, and

This is my first time trying it, so I'm excited.

So I'm going to take 3 grams of powder and just sift it into the chawan.

Yeah, I'm really impressed by this color.

I wanted to explore more affordable and accessible options for you guys because a lot of you asked me like, "What's the best matcha at like the most affordable price point that still tastes good and I can find at like Amazon or like grocery stores?" And this one you can find at grocery stores.

Like I've seen it at Whole Foods, Safeway, even on Amazon.

I will link a similar one in the description box that you can find online.

But it's just a little chopstick rest, and

I like to use this to rest my spoon on top.

Now that we have our sifted matcha, I'm going to pour 30 milliliters of water.

So I use a 1 to 10 ratio of powder to water.

And then quick tip, try not to whisk on your scale because that could affect the accuracy of it long term, like the pressure that you're putting onto it while you're whisking.

That can like mess up the reading accuracy.

So I'm just going to put it on the side for now and just whisk on my table.

Now at this point, your chasen should be nice and flexible and ready to whisk.

So I always like to stamp the matcha a little, run it along the edges of the chawan just to make sure all the matcha gets into the water.

And then I start whisking in a zigzag W motion.

This whisking part is probably my favorite part of making matcha because it's relaxing, it's calming, and

it's a time for me to just be present in the moment and focus purely on my matcha, purely on whisking.

Like I'm not digging my whisk into the bowl.

That could potentially break the tines of your chasen.

my whisk is touching the bottom of the bowl as well, but just barely grazing it.

A lot of the motion is just in your wrist.

I like to prop my elbow out and just focus on moving my wrist back and forth like this.

It might feel awkward at first, but with more time and practice, you'll get used to it.

And for the last 15 seconds or so, I just focus on whisking mostly just the surface.

That way you get a nice silky micro foam.