How to make a matcha latte at home (hot and iced)

A matcha (抹茶, mǒchá) latte is a drink made by whisking Japanese green tea powder with a small amount of water, then adding steamed or cold milk. Unlike a regular latte where espresso provides the base, matcha latte uses stone-ground tea leaves, so you're consuming the whole leaf rather than a brewed extract. The result is a creamy, slightly vegetal drink with a gentle caffeine lift that lasts longer than coffee.

I get asked about matcha lattes more than almost any other drink at our Tea Bar in Hobart. People try one here, then want to recreate it at home. So this guide covers everything I've learned about making them well.

Why does your home matcha latte taste different from a cafe?

This is the number one question I hear. Someone orders a matcha latte at a cafe and loves it, buys some matcha powder from a supermarket, makes one at home, and it tastes nothing like the cafe version. Usually bitter, grainy, or just flat.

There are a few reasons for this. The matcha grade matters a lot. Most supermarket matcha is culinary grade, which is designed for baking and cooking. It's more astringent and less smooth. Ceremonial grade matcha, like the kind we use, has a rounder flavour with natural sweetness that works well with milk even without adding sugar.

The other common problem is technique. If you just dump matcha powder into milk and stir, you'll get clumps. Matcha needs to be whisked with a small amount of water first to form a smooth paste, then a thin tea. The milk goes in after. This two-step process is what most people skip, and it makes all the difference.

At our Tea Bar, we actually use a Shizuoka-sourced matcha for lattes rather than the Uji matcha we sell retail. I chose this one specifically because it has a cleaner flavour that pairs well with milk without competing. Our retail matcha from Uji has more complexity and depth, which is wonderful for straight drinking or traditional ceremony, but those subtler notes can get lost in a latte. That said, both work for lattes. If you want more nuance in your cup, use HIJIRI-NO-SATO. If you want the fullest, most layered flavour even through the milk, try SEIFU.

If you're still learning about matcha grades and what makes them different, our matcha guide covers that in detail.

How do you make a hot matcha latte?

Here's how we make matcha lattes at our Tea Bar, scaled down to one cup at home.

What you need: 2–2.5g matcha powder (about 1 bamboo scoop or 1 level teaspoon), a bamboo whisk (chasen), a matcha bowl — we use a glass matcha bowl with a pouring spout, which makes it easy to pour the finished matcha into your cup — water at 75–85°C, and 150–200ml of your preferred milk.

Step 1 — Warm the bowl. Pour hot water into your matcha bowl, swirl it around, then pour it out. This warms the bowl so the matcha doesn't cool down too quickly when you start whisking. Dry the bowl with a cloth.

Step 2 — Add the matcha and smell it. Put 2–2.5g of matcha powder into the warm bowl. Before adding water, take a moment to bring the bowl to your nose and breathe in. You'll notice a fresh, grassy aroma. This is the character of the matcha before water changes it.

Step 3 — Whisk the matcha. Slowly add water in a thin, gentle stream — about 40ml total. Don't pour too fast or you'll splash powder up the sides. Start whisking with a W or M motion, slowly at first, making sure the matcha and water are fully in contact — work the whisk along the edges and across the bottom so no dry powder is left. Then gradually speed up until a flat, even layer of fine foam covers the surface. The foam should look smooth, not bubbly.

Step 4 — Pour onto hot milk. Heat 150–200ml of milk to around 65°C (hot but not boiling). Pour the milk into a mug, then pour the whisked matcha from the bowl on top. If you're using a matcha bowl with a pouring spout, this step is easy — just tilt and pour. The matcha should blend into the milk smoothly, giving you a vivid green drink.

That's it. No sweetener needed if your matcha is decent quality. One of our customers put it well when she described the latte she had here as being made with care and having a presentation that matched the taste.

How do you make an iced matcha latte?

Iced matcha lattes are popular here in summer, and they're actually easier to make than hot ones.

Whisk your matcha the same way as above — use the same 75–85°C water. You need hot water to dissolve the powder properly, even for an iced drink. Once you have your whisked matcha, fill a glass with ice first, pour cold milk over the ice (150–200ml), then pour your whisked matcha on top. You can stir it together or leave it layered for the visual effect.

Some people whisk their matcha with cold water to save time. I'd recommend against this. You'll end up with a grainier texture and less flavour extraction. The hot water step only takes 30 seconds and the difference is noticeable.

Choosing your milk

The milk you use changes the drink quite a bit. Here's what I've noticed from making hundreds of matcha lattes at the Tea Bar:

Full cream dairy milk gives the creamiest result and the most balanced taste. The fat rounds out any bitterness in the matcha. This is what most of our customers order.

Oat milk is the most popular non-dairy option. It's naturally sweet and has enough body to complement the matcha without overpowering it. Barista-style oat milk froths well too.

Soy milk works well and has a slightly nutty flavour that pairs with matcha. Just watch the temperature — soy milk can curdle if you heat it too much.

Almond milk is thinner and can make the drink feel watery. If you prefer almond milk, use a bit less water in your matcha concentrate to compensate.

Coconut milk adds its own strong flavour. Some people enjoy the tropical twist, but it does mask the matcha's character.

One thing to keep in mind: the ratio of matcha to milk matters more than which milk you choose. If your latte tastes mostly like milk with a faint green colour, you probably need more matcha or less milk. Getting that balance right is worth experimenting with.

Common mistakes (and how to fix them)

Water too hot. Pouring boiling water directly onto matcha scorches the powder and brings out harsh bitterness. Keep your water between 75–85°C. If you don't have a thermometer, let your kettle sit for 2–3 minutes after boiling.

Skipping the pre-whisk. Adding matcha directly to hot milk without whisking it with water first is the most common mistake. The fat in milk actually prevents the matcha from dissolving evenly, so you end up with clumps floating in milky liquid. Always make your matcha concentrate with water first, then add milk.

Using too little matcha. If your latte looks pale green and mostly tastes like milk, add more matcha. 2g is the starting point, but some people prefer a stronger flavour with 2.5g. When we get a comment about a matcha latte tasting too milky, it's usually a ratio issue.

Stale matcha. Once opened, matcha loses its colour and flavour within 4–6 weeks if stored poorly. Keep it sealed, in the fridge, away from light. If your matcha looks yellowish-brown rather than bright green, it's past its best.

What do you need to make matcha at home?

You don't need much. A good matcha, something to whisk with, and a wide bowl. But the right tools do make a difference.

A bamboo chasen (茶筅, cháxiǎn) is designed specifically for this job. The fine bamboo tines break up powder and incorporate air in a way that a fork or regular whisk can't replicate well. If you only buy one matcha tool, make it the whisk.

A matcha bowl, or chawan (茶碗, cháwǎn), gives your whisk room to move. You can use a regular cereal bowl in a pinch, but the wide, rounded shape of a chawan helps with technique. For lattes specifically, we use a glass matcha bowl with a pouring spout at the Tea Bar — the spout makes it easy to pour whisked matcha into your mug without spilling. A bamboo scoop, or chashaku (茶杓, cháshuo), measures the right amount consistently, though a teaspoon works too.

If you want the full setup, our matcha tools collection has everything in one place.

Try it at our Tea Bar

If you're in Hobart and want to try a properly made matcha latte before investing in the equipment, come visit us at Salamanca Art Centre. We whisk every matcha to order, so you can watch the process and ask questions. Quite a few customers have told us our matcha latte was what got them started making matcha at home.

And if you want to go deeper into the world of matcha beyond lattes, our complete matcha guide covers grades, regions, and how to choose between them.

Frequently asked questions

Do I need a bamboo whisk to make a matcha latte?

A bamboo chasen produces the smoothest result, but you can use a small regular whisk or a milk frother in a pinch. The key is to whisk the matcha with water first before adding milk — this step matters more than which tool you use.

Can I use culinary grade matcha for a latte?

Yes, but the result will taste more bitter. Culinary grade matcha is designed for baking and cooking where other ingredients mask the bitterness. Ceremonial grade matcha has a smoother, naturally sweet flavour that works better in lattes without needing added sugar.

Why does my matcha latte taste bitter?

The most common causes are water that is too hot (use 75–85°C, not boiling), low-quality matcha powder, or not whisking the matcha with water before adding milk.

What is the best milk for a matcha latte?

Full cream dairy milk gives the creamiest result. Oat milk is the most popular non-dairy option because it is naturally sweet and has enough body to complement the matcha. Soy milk also works well. Thinner milks like almond can make the drink taste watery.

Products mentioned in this article

• HIJIRI-NO-SATO Ceremonial Grade Matcha — from $38
• Premium SEIFU Ceremonial Grade Matcha — from $58
• Bamboo Matcha Whisk (Chasen) — from $25
• Bamboo Matcha Spoon (Chashaku) — from $9
• Matcha Bowl (Chawan) — from $55
• Glass Matcha Bowl with Pouring Spout — from $39

Published: March 2026 | Last updated: March 2026