Mastering Matcha: Electric Whisk Edition

Start making Matcha at home with our 5-lesson, introductory workshop.

15 Min Read

17 Min Read

Introduction: Getting Started

Why Is This Important?

Matcha is a suspension, while most teas are infusions.


As Matcha particles are made from ground green tea, they do not dissolve in water.


That's why a whisk is recommended for making Matcha. The motion of the whisk helps to suspend the Matcha. 


This is also the reason for its unique taste and mouthfeel.


A good cup of Matcha has characteristics like:


  • 01

    Smooth mouthfeel

  • 02

    Has a layer of creamy froth

  • 03

    A vibrant green

  • 04

    Earthy, vegetal taste

  • 05

    Slightly sweet, mild or no bitterness

What You Need:

To get started, you should have the following or similar:


Matcha Powder

Matcha quality matters. Use at least ceremonial- or barista-grade Matcha for your Matcha Lattes.

Electric Whisk

Avoid using a spoon. High speed of the electric whisk helps to suspend matcha particles with water.

Tall Cup 

Prevents splashing, creates more room for frothing matcha and ensures even mixing.

Lesson 1: How to Use the Electric Whisk

Insert Batteries into the Whisk

When you first receive your Super Frother, start by inserting 2 AA batteries. 


Make sure the ribbon inside the battery compartment stays beneath the batteries, as this will make it easier to remove them later when needed. 


Simply follow the "+" and "-" signs indicated on the Super Frother for correct battery placement.

Whisk Cleaning

After use, run the whisk head under tap water until no more Matcha particles are visible. 


 If there is any matcha residue stuck on the whisk, gently run your fingers over the coils to remove it.


Alternatively, dip the whisk in a cup with clean, warm water & switch on the whisk till it is clean.


Avoid:


  • Submerging the handle section in water as it can damage the electrical components.
  • Using abrasive kitchen scrub
  • Leaving it in the dishwasher

Whisk Drying


Shake off excess water and dry the whisk head with a clean cloth.


Place the whisk on its holder to air-dry thoroughly before storing it away.


Lesson 2: How to Whisk Matcha

A whisk and the right whisking technique are essential to an excellent cup of Matcha. 


As Matcha particles do not dissolve in water, a whisk is needed to ensure that the Matcha particles are suspended in the mixture.

Stop Spooning (Don't use a spoon to whisk!) —

Instead of breaking up clumps, a spoon sometimes makes even more clumps. 
An electric whisk that has high speeds help to break up the clumps.

Use a Tall Cup

We recommend using a tall cup when using the Electric Whisk.


The high speed of the electric whisk can cause the matcha mixture to splash out of a shallow cup. 


A taller cup contains the froth and liquid better, minimising mess.


It also provides more space for the matcha to aerate and allows the whisk to move freely without spilling.

Add Water (~176° F /~ 80° C) before adding Matcha

Start by adding water before adding matcha powder to prevent the matcha powder from clumping at the bottom of the cup.



We recommend adding the following amounts of water:  


Pure Matcha: 1g of Matcha to ~75ml (⅓ cup or 2.5 fl oz) of water
Matcha Latte: 2g of Matcha to ~60ml (¼ cup or 2 fl oz) of water 

Why can't I use boiling water?


Do not use boiling water. Boiling water causes Matcha to become an infusion, bringing out bitter-tasting notes.


Use water around ~175° F / ~80° C. 


For convenience, add some room teperature water before filling up the rest with water fresh off the boil.


Water that's too cool (below ~130° F / ~60° C) may result in a lack of froth.


Submerge Whisk Head in Matcha Mixture before Switching On

Do not switch on the Electric Whisk yet.


Submerge the Whisk head in the matcha mixture first, before switching it on. This minimizes any mess.


Move the whisk gently in a circular motion for about 10-20 seconds until no more matcha particles are visible.

Does using a whisk really make a difference?

To put it simply–yes. 


To produce Matcha, the entire tea leaf is stone-ground into a fine powder. This means you get all of the beneficial nutrients and antioxidants in Matcha!


However, Matcha cannot dissolve and will naturally form clumps. If you want to make a silky-smooth latte, you need to get rid of those clumps.


A Matcha Whisk does the job best. After all, that's what it was designed for!

Lesson 3: Making Your Own Matcha Latte

The Perfect Matcha Latte

After years of testing, we've distilled what we believe to be the most suitable Matcha Latte recipe for most:

  • Add 90ml (¼ cup) of hot water (non-boiling water preferred, about 80°C) in a tall cup.
  • Add 3g of Matcha Powder (feel free to add up to 5g if you prefer).
  • Whisk the Matcha with the Super Frother for 10 - 20 seconds until no more matcha particles are visible.
  • Optional: Add 2 full teaspoons of sugar (or any other sweetener of choice) into the Matcha and mix well
  • If you are making an iced matcha latte, fill the cup with ice.
  • Pour in 90ml of your favourite milk slowly.
  • Sip & enjoy!

More Matcha, More Flavour 

Some cafes are known to add a lot of Matcha to their Matcha Lattes - up to 5-8g in a single cup!


It's the equivalent of adding 2-3 shots of espresso into a single coffee. 


This results in a more intense Matcha flavour, but it's a lot of caffeine at once. 


(1 gram of Matcha has about 30mg of caffeine, or half an espresso shot).


If you find your Matcha Latte lacking the punch you feel at your local cafe, it's easy to increase the intensity by adding more Matcha.  

Is a Matcha Latte actually healthy?

It depends on what is added to the latte. 


Large amounts of additional sugar may make a Matcha Latte unhealthy. For example, Matcha milk teas from bubble tea shops use a lot of added sugar.


The type of milk used also matters. Usually, the most creamy types of milk are also the highest in fat, and adding too much may not be good for your calorie count. Dairy milk may also trigger inflammation.


For us, we believe using high-quality Matcha keeps your Matcha lattes healthy. With high-quality Matcha, you typically won't need sugar or high-fat milk for a healthy and delicious Matcha latte.


Dairy Alternatives

We are strong proponents of using milk alternatives for Matcha lattes. 


Milk alternatives are now just as tasty as dairy, and are often healthier as they are lower in fat. 


This applies especially if you're drinking Matcha for skin health.


Dairy has been known to increase skin inflammation, so we generally recommend avoiding dairy if this is the case for you.

  • Cashew Milk
  • Coconut Milk
  • Oat Milk
  • Soy Milk
  • Almond Milk

Sweetener Alternatives

Try replacing normal sugar with lower-calorie alternatives.


Here are some of our recommendations:

  • Liquid Monk Fruit Syrup
  • Monkfruit Sweetener
  • Erythritol
  • Allulose
  • Splenda

In our view, Allulose and Splenda taste the closest to actual sugar.


Syrup-based sweetener would also be more convenient for mixing into Matcha lattes.

Lesson 4: Common Matcha Mistakes

Mistake 1: Not sifting your Matcha powder

Sifting breaks up naturally formed powder clumps, ensuring a smooth brew.


If you fail to sieve, you might end up with clumps of Matcha powder despite whisking.

Mistake 2: Adding boiling water

Boiling water causes Matcha to turn bitter. 

This is because boiling water creates an infusion, instead of a suspension (i.e. what Matcha is supposed to be). 

To prevent this, add some room temperature water to Matcha first, before adding boiling water. 

Mistake 3: Storing Matcha in the open

Do not keep Matcha in the open.

Instead, keep Matcha in an airtight, opaque container. 

This prevents Matcha from being exposed to sunlight & oxidising, retaining its aroma and quality.

Mistake 4: Leaving Matcha at room temperature

As Matcha is delicate, heat can affect its flavour over time. 

Place your Matcha in the refrigerator both before and after opening. 

This prevents heat & moisture in the air from deteriorating its flavour and nutrients.

Why refrigerate Matcha if I haven't opened it? 

Matcha is delicate. Due to its small particle size, Matcha quality can deteriorate over time, even if it's not yet opened.


That's especially the case in the summer, or in warm and humid climates.


That's also why many supermarket Matcha products don't taste too great - Matcha quality slowly deteriorates from the time they're placed on the shelf.


Of course, leaving it unrefrigerated for a few days or weeks won't lead to a noticeable difference. 


However, if you plan to keep your Matcha for a longer period, then it's best to keep it refrigerated throughout.

Lesson 5: Matcha Appreciation Tips

What Makes Good Matcha?

5 main factors make a good Matcha:

Not Bitter


Usually not bitter, or very mild bitterness.

Intensity


Has an intense, earthy Matcha flavour (also known as 'umami').

Smooth Mouthfeel


Smooth to drink. No powdery sensation.

Vibrant Green


Usually a bright and vibrant green (instead of dirty yellow-green).**

Aromatic


Has a refreshing, grassy aroma when whisked.

**Good Matcha can change from green to yellow-green due to oxidation. Ensure your Matcha is kept refrigerated to prevent this.

Health Benefits of Matcha

Matcha is a real 'feel good superfood'.

It's a superfood because it's rich in antioxidants like epigallocatechin-3-gallate (EGCG), a powerful antioxidant that's beneficial for your skin and mind.

Matcha: Rich In Antioxidants (EGCG)

Matcha has among the highest concentration of antioxidants among all foods, on a per gram basis:  

  • 15x that of Blueberries

  • 10x that of Green Tea

  • 7x that of Dark Chocolate

These are in the form of the green tea catechins, EGCG and EGC.


It helps you feel good, thanks to being rich in L-theanine: an amino acid with beneficial effects on stress and mood.

These are just some of the health benefits of Matcha:

Reduces Acne

EGCG has been scientifically shown to reduce sebum production, which can help reduce acne. 


It also has anti-inflammatory properties that can soothe irritated skin.

Improves Skin Complexion

EGCG can rejuvenate your skin, making it firmer. 


This reduces the formation of wrinkles and fine lines. 


EGCG also boosts collagen renewal, giving you a glowy, healthy complexion.

Reduces Stress and Anxiety

Matcha is also a great source of L-theanine, an amino acid known for having a calming effect on the mind. 


Incorporating Matcha into your routine may help reduce anxiety and promote a state of calm and focus.

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