In a world that moves quickly, matcha invites you to slow down.
Unlike coffee or convenience blends, making matcha is a ritual — a quiet sequence of steps that begins not with caffeine, but with intention. To make matcha at home is to reclaim a moment of stillness. A pause that centers you before the day begins.
Here is how to make matcha at home with presence, using ceremonial methods designed for clarity and care.
Start with Ceremonial Grade Matcha
The first step is quality. Always choose ceremonial grade matcha — the highest grade, made from the youngest shade-grown leaves of the tea plant. The color should be vibrant green. The texture, fine and silky. The aroma, fresh and vegetal.
Uchi’s ceremonial matcha is sourced in small batches from Japan and stone-milled to preserve its delicate structure and taste. Unlike culinary matcha, ceremonial matcha is made to be sipped on its own. It is smooth, never bitter, and layered with umami.
When it comes to matcha, quality defines the ritual.
Sift the Matcha Powder
Matcha powder naturally forms small clumps due to air and static. Sifting ensures a smooth, even consistency when whisked.
Using a small mesh sieve, gently press 1 to 2 grams (about two chashaku or 1 teaspoon) of matcha into your bowl.
This is where the ritual begins — quiet, deliberate, and grounded.
Heat the Water
Use fresh, filtered water and heat it to 70–80°C (158–176°F). Water that’s too hot will burn the matcha, making it taste bitter. If boiled, let it rest for 1–2 minutes before pouring.
Use 80ml of hot water for a traditional matcha. If you’re making a latte, 40ml is enough before adding milk.
Whisk with Intention
Using a bamboo whisk (chasen), whisk the matcha in a fast zigzag or M motion. Begin slowly to dissolve the powder, then increase speed to create a smooth foam on the surface. The ideal texture is light, frothy, and balanced — not overly bubbly.
This step takes around 30 seconds. Let it be rhythmic. Let it lead your breath.
Matcha is whisked, not stirred. The motion is part of the ritual.
Sip Immediately
Matcha is best enjoyed right after whisking. The taste is brightest. The energy, most balanced.
Hold the bowl with both hands. Pause before the first sip. Let it mark a shift — from thinking to feeling, from rushing to presence.
This is where the ritual lands.
Tools for Matcha at Home
To prepare matcha properly, a few foundational tools are essential. A matcha bowl, a chasen, and a sieve are not optional refinements — they are part of the process. These traditional tools exist not just for form, but for function. They make the ritual work.
At Uchi, these objects are thoughtfully designed to support rhythm, intention, and daily presence. Tools that feel as grounding as the ritual itself.
Why Matcha at Home Matters
Learning how to make matcha at home isn’t about precision. It’s about rhythm. Each step is a way to return to yourself. Over time, this small daily practice becomes an anchor — a quiet moment of clarity before the world begins.
This is matcha. Not the rush. The ritual.