How to brew Matcha
Powdered shaded green, whisked.
Matcha isn't steeped: the powder is whisked into the water and you drink all of it. The variables are powder, water, temperature and whisking. 2 g in 70 ml is a standard thin tea (usucha); thick tea (koicha) uses about twice the powder in half the water.
Starting recipe
| Method | Whisked |
|---|---|
| Temperature | 158–185°F (70–85°C) |
| Powder | Usucha (thin): 2 g in 70 ml · Koicha (thick): about 4 g in 40 ml |
| Steepdial starts at | 176°F (80°C) · 2 g · 70 ml |
| Whisking | 0:10–0:40 |
The details
Drinking window
Best fresh: at its best for about 4 weeks once opened. Powder fades fastest of all: keep it sealed, cold and dark.
Caffeine
Contains caffeine. Because the powdered leaf is consumed rather than strained out, caffeine intake depends mainly on how much matcha you use and the matcha itself.
Iced and cold brew
Whisk a concentrated bowl (the usual powder in half the water) and pour it over ice, or shake the powder hard with cold water in a sealed bottle.
How Steepdial adjusts
After a session you tap what you'd change: more flavor, less bitter, less drying. Steepdial changes one thing at a time, staying near the ranges above, and remembers what worked for that tea.
More green
The whole guide →Gyokuro
Shaded Japanese green: Yame, Uji, Okabe
104–149°F (40–65°C) · 5–17 g per 100 ml→GreenKabusecha
Lightly shaded Japanese green
131–158°F (55–70°C) · 3–8 g per 100 ml→GreenSencha
Steamed Japanese green, including shincha
149–185°F (65–85°C) · 2.5–6 g per 100 ml→GreenFukamushi sencha
Deep-steamed sencha
149–176°F (65–80°C) · 2.5–6 g per 100 ml→GreenBancha
Later-harvest everyday Japanese green
185–212°F (85–100°C) · 1.5–3 g per 100 ml→GreenHojicha
Roasted Japanese green
194–212°F (90–100°C) · 1.5–3 g per 100 ml→