Question 1

What do you need to start making matcha?

Accepted Answer

To make matcha properly at home you need four things: matcha powder (ceremonial grade if you'll drink it straight or as a latte; culinary grade for baking and smoothies), a bamboo whisk called a chasen (this is what froths it smooth and lump-free — a regular spoon or fork can't), a wide bowl called a chawan (its width gives the whisk room to move in a brisk side-to-side motion), and ideally a small sifter (to break up clumps before whisking) and a bamboo scoop. The simplest way to get started is a matcha starter kit, which bundles the whisk, scoop, sifter, bowl, and a whisk-holder stand together in one box — so you have everything you need the day it arrives, usually for less than buying the pieces separately.

Question 2

What's the difference between ceremonial and culinary matcha?

Accepted Answer

Ceremonial-grade matcha is made from the youngest, first-harvest tea leaves, stone-ground to a fine powder; it's vibrant jade green, naturally sweet and smooth, and meant to be whisked with just water and drunk straight (or as a simple latte) so you taste the matcha itself. Culinary-grade matcha is made from later harvests; it's a duller, more olive green, stronger and more bitter, and designed to hold its flavor when mixed into lattes, smoothies, baking, and sweets where milk and sugar balance the bitterness. The practical rule: drink ceremonial, cook with culinary. Buying expensive ceremonial matcha just to bake it into cookies wastes its delicate flavor, while using cheap culinary matcha for a straight whisked bowl will taste harsh and bitter. Many people keep both — a ceremonial tin for morning bowls and a culinary bag for lattes and baking.

The Matcha Guide

Start the Ritual

Best Matcha Sets & Starter Kits

Best Matcha Powder

How to Make Matcha at Home

The Tools

Best Matcha Whisks (Chasen)

Best Matcha Bowls (Chawan)