A step-by-step guide to a matcha latte ritual. Gentle, grounding, and nourishing.
This ritual offers a contemporary interpretation of Japanese tea using vibrant matcha, while drawing on the spirit of Chadō. Whether you seek gentle energy or a moment to recenter, this ritual invites you to slow down, engage the senses, and reconnect with yourself through a simple act of preparation.
Matcha Latte Ratio & Quick Reference
Matcha powder: 3-4g (approx. 4-5 heaping chashaku scoops)
Water Volume: 30–40 ml (approx. 1–1.5 oz)
Milk Volume: 100–120 ml (approx. 3.5–4 oz)
Water Temperature: 75°C–80°C (167°F–175°F)
Ideal Matcha Grade: High-quality matcha with depth
Tools & Ingredients for the Usucha Ritual
Main Teaware
- Katakuchi Chawan (matcha bowl with a spout)
- Natsume (tea caddy)
- Chasen (bamboo whisk)
- Chashaku (tea scoop)
- Chafurui (tea sieve)
- Chakin (tea cloth)
For a complete setup, explore Ode Ritual's Matcha Latte Ritual Full Set – a 10-piece suite of artisanal matcha tools housed in a custom paulownia wood box.
Matcha & Milk
High-quality matcha with enough depth to shine through milk. Try our Premium Uji Matcha – For the Explorer.
Milk (dairy or plant-based)—heated (not boiled) for hot latte, or cold for iced latte.
Optional Teaware & Ingredients
- Latte cup
- Sweetener (e.g., honey, maple syrup, kuromitsu)
- Ice cubes, for iced latte
- Yuzamashi (water cooling vessel, e.g., Yuzamashi – Deep Charcoal)
- Kensui (waste water bowl) or an extra bowl
Step-by-Step Matcha Latte Preparation Guide
Step 1: Prepare your space and mind
Choose a clean, quiet space with natural light and minimal distractions. Sit comfortably and take a moment to settle your breath and bring your focus to the ritual ahead.
Lay out your tools with care.
If using our Matcha Latte 10-piece Ritual Set, begin by opening the paulownia wood box and rolling out the bamboo mat—evoking the feeling of tatami in a traditional tea room. Place each tool thoughtfully on the mat.
Step 2: Sift matcha powder into Natsume
Using the Chafurui (tea sieve), sift several scoops of matcha into the Natsume. This step prevents clumping and results in a smoother, silkier tea. You may prepare enough for multiple sittings, or just for one.
If you don’t have a Natsume, you may sift the matcha directly into the bowl after the next step. However, we recommend including it—Natsume helps preserve and honor the matcha to be served, enhancing the sense of ritual.
Step 3: Warm the bowl and whisk
Boil fresh water, then pour about 250–300 ml into your Yuzamashi (if using). Let it cool slightly—to around 80°C (175°F)—the ideal temperature to highlight umami and avoid bitterness.
Pour about half of the warm water into the Chawan (matcha bowl). Swirl gently to warm the bowl, then dip the Chasen a few times to soften its tines.
Discard the water into a Kensui or separate bowl, and wipe the bowl dry with Chakin (tea cloth).
Step 4: Add matcha and hot water
Using the Chashaku, scoop about 4-5 heaping scoops (approx. 3g) of matcha into the bowl.
Gently pour in around 30-40 ml of the prepared water.
Step 5: Whisk with intention
Hold the Chasen upright and whisk briskly in a light, vertical motion from the wrist. Release tension and allow the movement to become rhythmic—focused, yet relaxed.
Whisk around 20-30 times, until a fine layer of froth forms. Then slow your movement and shift into a gentle zigzag pattern to blend the matcha evenly.
To finish, trace a small “O” shape and end at the center of the bowl.
Step 6: Pour the milk
Pour around 100-120ml (approx. 3.5–4 oz) of the prepared milk gently into your latte cup. For iced latte, add ice cubes.
Step 7: Combine and enjoy
Pour the whisked matcha gently into your bowl, watching the colors bloom and swirl.
Sit back. Breathe in the aroma. Sip slowly. Let the flavor bring you into the present.
Step 8: Clean your tools
When finished, pour the remaining warm water into the bowl and use it to cleanse the chasen and chawan. Discard the water, and wipe the bowl and tools dry with the Chakin.
Return your tools to their place with care. The ritual ends, but its quiet presence stays with you.
Each preparation is a small ceremony. A chance to begin again. A moment that exists only once: ichi-go ichi-e (一期一会).
Frequently Asked Questions About Matcha Lattes
What is the best water-to-matcha ratio for a latte?
A balanced matcha latte uses around 3g of matcha powder (approx. 4–5 bamboo scoops) whisked into 30–40 ml (approx. 1–1.5 oz) of hot water, paired with 100–120 ml (approx. 3.5–4 oz) of milk. Keeping the water volume low prevents the latte from tasting watery. For a more intense matcha flavor, you can increase to 4g of matcha powder.
Which milk pairs best with a matcha latte?
Oat milk and whole dairy milk are the most popular choices because their creamy textures complement the natural umami profile of Uji matcha. For a lighter, nuttier flavor, almond milk is also an excellent option.
What grade of matcha should I use?
We recommend using high-quality ceremonial or premium daily-grade matcha for an affordable daily option. We don't recommend lower culinary grades for baking or cooking though, as they tend to be bitter, requiring excessive sugar or sweetener to mask the bitterness.
For a guide on preparing matcha with just water – the traditional way of enjoying matcha – read this complete guide to Usucha matcha ritual and preparation.
