A great matcha latte at home takes four steps and about three minutes. The trick isn't fancy equipment. It's the right amount of matcha, the right water temperature, and a proper whisk so the powder dissolves smoothly without clumps.

What you need is 3 to 4 grams of matcha (about 1 to 2 teaspoons), 40ml of hot water at 75 to 80 degrees, 150ml of milk of your choice, and a whisk. A bamboo chasen is traditional but a small electric milk frother or a flat metal whisk will also do the job. Avoid boiling water, it scorches the matcha and pulls out bitterness.

The four step matcha latte

Step one. Add 3 to 4 grams of matcha to your cup. About 1 to 2 teaspoons. The bigger the scoop, the stronger the brew.

Step two. Pour 40ml of hot water at 75 degrees. A little warmer is fine, up to 80, but never boiling.

Step three. Whisk in an M shape for about a minute, until a layer of froth forms on top. The matcha should be fully dissolved with no clumps. If you're using a milk frother, blitz for 15 to 20 seconds.

Step four. Top with 150ml of milk and a touch of manuka honey if you like. Stir gently and serve. Sweeten to taste, but most people find a good ceremonial matcha doesn't need much sweetener at all.

Hot or iced

For an iced matcha latte, follow the same first three steps to make a strong matcha base. Then pour over a glass filled with ice and top with cold milk. The matcha base needs to be made with hot water first, because matcha doesn't dissolve properly in cold water alone and you'll end up with a clumpy, grainy drink.

Which milk works best

Whole dairy milk gives the creamiest, most balanced cup. The fat content carries the matcha flavour beautifully and the natural sweetness of the milk pairs with the umami of the tea.

Oat milk is the most popular non-dairy option for matcha lattes. The neutral, slightly sweet flavour and creamy texture work well and don't fight the matcha.

Almond milk works but tends to be thinner and a bit watery. Soy milk is creamy but the savoury edge can clash with matcha. Coconut milk has a strong flavour that can overpower the matcha. The best non-dairy choice is generally oat or barista oat.

Common matcha latte mistakes

Boiling water. The most common mistake. Boiling water scorches the leaf compounds and makes the matcha bitter and chalky. Stick to 75 to 80 degrees.

Not enough whisking. If your matcha tastes grainy or chalky, you didn't whisk enough. The powder needs to fully dissolve before you add milk.

Wrong grade of matcha. Culinary grade matcha can taste sharp and bitter in a latte. Use ceremonial grade for daily lattes, the smooth, sweet body holds up against milk.

Too much matcha. More isn't better. Stick to 3 to 4 grams per cup. Going beyond 5 grams gets bitter fast.

Teafy's Ceremonial Grade Matcha Powder is built specifically for daily lattes, with a velvety body that holds up beautifully in milk and a soft sweet finish that needs no added sweetener. For the full whisking ritual, our Complete Japanese Chasen Matcha Whisk Set is made in Japan and lasts years if you care for it

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