How to Use Matcha Powder: amounts, water and method
One teaspoon, water that is hot but not boiling, and a proper whisk. Here is how much matcha powder to use for a bowl, a hot or iced latte, a smoothie and baking, and how to keep a tin fresh.
How do you use matcha powder?
Sift about one level teaspoon (roughly 2 g) of matcha into a bowl or cup, add a splash of water at 70 to 80 °C, whisk until smooth and frothy, then drink it as it is or top it up with hot or cold milk. Use less for a lighter cup, more for a stronger one.
The same powder works in smoothies and baking. Only the amount and the grade change.
| Making… | Powder | Liquid |
|---|---|---|
| A bowl of matcha (with water only) | ½ to 1 tsp (1 to 2 g) | 60 to 70 ml water at 70 to 80 °C |
| A hot matcha latte | 1 tsp (about 2 g) | A splash of water, then about 180 to 220 ml steamed milk |
| An iced matcha latte | 1 tsp (about 2 g) | A splash of water, then cold milk and ice |
| A smoothie | ½ to 1 tsp | Blended with the other ingredients |
| Baking | Start small and taste | Mixed in with the dry ingredients |
These are starting points. A level teaspoon of matcha is about 2 g, but how you measure changes the amount, so adjust to taste.
Five steps to a smooth cup.
The same method works for a bowl or a latte. For a full latte walkthrough, see how to make a matcha latte.
- Sift the powderPush the matcha through a small sieve into your cup or bowl. This breaks up the clumps that make a gritty drink.
- Add hot, not boiling, waterPour in a splash of water at roughly 70 to 80 °C. Boiling water tends to make matcha harsher and more bitter.
- Whisk, don’t stirWhisk quickly in a zigzag or W motion with a bamboo whisk until a fine froth forms. A small electric frother or a lidded shaker also works.
- Top up or sipDrink it as a bowl, or pour in steamed milk for a hot latte. For an iced latte, pour the paste over ice and cold milk.
- Sweeten last, if you want toTaste first. A good ceremonial powder is often smooth enough to drink with no sugar at all.
Four common matcha mistakes.
Most bitter, clumpy or weak cups come down to one of these.
Water that is too hot
Boiling water can scorch the powder and bring out bitterness. Let the kettle rest for a few minutes first.
Skipping the sieve
Unsifted matcha clumps, and clumps do not dissolve. Sifting takes ten seconds and fixes most lumpy cups.
Stirring with a spoon
A spoon pushes powder around but does not break it apart. Whisk, froth or shake instead.
Old or stale powder
Matcha dulls with air, light and time. A tired powder tastes flat and a little hay-like, no matter how well you whisk.
Smoothies, baking and more.
Matcha is flexible. Match the grade to the job. Our guide to ceremonial vs culinary matcha explains the difference.
| Use | Tip |
|---|---|
| Smoothies | Add ½ to 1 tsp. Banana, oat milk or vanilla soften the grassy edge. |
| Baking | Whisk it into the flour so it spreads evenly. Taste the batter and adjust before the next batch. |
| Cold foam or whipped cream | Whisk a small amount of powder into a splash of water first, then fold it in. |
| Sweet and fruity drinks | Pair matcha with strawberry, coconut or passionfruit. See the matcha drinks at MRJADE. |
How to store matcha powder.
Air, light, heat and moisture all dull matcha. Good storage keeps the colour and flavour.
- Keep the tin sealed and put the lid back on straight after each use.
- Store it somewhere cool and dark, away from the stove and sunlight.
- Keep it away from moisture and strong smells, which matcha absorbs easily.
- Buy a size you will finish. An opened tin is best used within a month or two.
MRJADE matcha powder.
The same ceremonial-grade matcha behind our cafe drinks, in resealable tins.
| Grade | Ceremonial |
|---|---|
| Origin | Japan |
| Leaves and grind | Shade-grown tea leaves, stone-ground to an ultra-fine powder |
| Ingredients | 100% matcha, with no added sugar, artificial flavouring or preservatives |
| Sizes | 30 g, 50 g and 100 g tins |
| Availability and price | Ask on WhatsApp or call +971 58 574 6311, or pick one up at Burj Crown |
More MRJADE matcha guides.
From grades to caffeine.
| Where to buy matcha powder in Dubai | What to check before you buy |
|---|---|
| How to make a matcha latte | Hot and iced, step by step |
| Ceremonial vs culinary matcha | Which grade to buy for which use |
| What is matcha made of? | From tencha leaf to powder |
| Does matcha have caffeine? | How much, and how it compares with coffee |
| Best matcha in Downtown Dubai | Eight matcha drinks at Burj Crown |
Prefer Arabic? Read أفضل ماتشا في وسط مدينة دبي.
Key takeaways
- Start with one level teaspoon (about 2 g) per drink, then go lighter or stronger to taste.
- Use water at roughly 70 to 80 °C, not boiling, and sift the powder before whisking.
- Whisk, froth or shake rather than stirring, then add milk for a latte.
- Culinary grade suits baking and smoothies. Ceremonial suits drinks where matcha is the main flavour.
- Store the tin airtight, cool and dark, and finish an opened tin within a month or two.
Using matcha powder: your questions
Short answers before you whisk.
How much matcha powder do I use per drink?
A level teaspoon is about 2 g and is a common starting point for one latte or one bowl. Use about ¾ teaspoon for a lighter cup and about 1½ teaspoons for a stronger one, then adjust to taste.
What temperature should the water be for matcha?
Use hot water that is not boiling, roughly 70 to 80 °C. Boiling water can make matcha taste harsher and more bitter. If you do not have a thermometer, let a just-boiled kettle sit for a few minutes.
Do I need a bamboo whisk to make matcha?
No. A bamboo whisk (chasen) gives the best froth, but a small electric milk frother or a lidded shaker bottle also mixes the powder smoothly. The key step is sifting first so there are no lumps.
Why is my matcha clumpy or bitter?
Clumps usually mean the powder was not sifted or was stirred rather than whisked. Bitterness usually comes from water that is too hot, too much powder, or a powder that is old or lower quality.
Can I use matcha powder in smoothies and baking?
Yes. For smoothies, add about half to one teaspoon and blend. For baking, start with a small amount and taste as you go. A culinary-grade powder is usually the better value for baking, while ceremonial suits drinks where matcha is the main flavour.
How should I store matcha powder?
Keep it airtight, cool and away from light, heat and moisture. Matcha dulls with air and time, so reseal the tin after each use and aim to finish an opened tin within a month or two.
Can I put matcha powder straight into cold milk?
It will not dissolve well. Whisk the powder with a small amount of warm water first to make a smooth paste, then add cold or iced milk. This also gives you a smoother iced latte.
How long does a tin of matcha powder last?
It depends on how much you use per drink and how often you drink it. The tin calculator on our matcha powder page estimates drinks per tin and how long each size lasts for your routine.
What matcha powder does MRJADE sell?
MRJADE matcha powder is ceremonial grade, sourced from Japan, shade-grown and stone-ground, with no added sugar, artificial flavouring or preservatives. It comes in 30 g, 50 g and 100 g tins. Ask on WhatsApp for availability and prices, or pick one up at Burj Crown.
Taste it made properly, then take the tin home.
MRJADE Coffee, R01, Burj Crown, Emaar Boulevard, Downtown Dubai, UAE.
Hours: Sunday–Thursday 7 AM–11 PM · Friday–Saturday 7 AM–12 AM
