A Bolder Way to Make Matcha: The 1:15 Ratio
If you’re someone who really loves the taste of matcha — the smooth umami, the creamy texture, that deep, earthy finish — this one’s for you.
Most matcha recipes use about 1–2 grams of powder. But here’s a bolder, more concentrated way to do it: 4 grams of matcha to 60mL of hot water. It’s a 1:15 ratio, and the result is rich, flavorful, and perfect on its own or as a base for lattes or mixed drinks.
What You’ll Need
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4g of high-quality matcha
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60mL of hot water
Around 70–80°C (that’s just under boiling). -
A small bowl (chawan)
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A matcha whisk (chasen)
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A fine sifter
How to Make It
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Sift your matcha
This helps prevent clumps and gives you that smooth, creamy texture. -
Heat your water
Aim for about 70–80°C (you should be able to stick your finger in for a second without burning yourself). -
Whisk it up
Add your 60mL of hot water to the matcha and whisk in a fast “W” motion until you get a nice frothy top. It should take about 15 seconds. -
Sip and enjoy
This is a bold, full-bodied cup — strong on flavor, smooth in texture, and just a bit luxurious.
Use It as a Base
Pour this into a glass of milk with ice. Because the matcha is so concentrated, it stands up beautifully against milk.
You can also mix it into:
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Sparkling water with yuzu or lemon
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Coconut water for a pre-workout drink
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A cocktail with soju or gin
Final Thoughts
This ratio isn’t for everyone — it’s strong, intense, and really highlights the matcha’s character. But if you’re working with good quality tea, it’s the best way to experience it fully.