Finding the Perfect Brew:
A Guide to Matcha

Matcha is more than a trendy drink — it is a centuries-old ritual for calming the mind and brightening the day. When I first made it properly, slowly and quietly, I understood why Japanese monks used it to prepare for meditation.

For a long time, I made matcha the lazy way: a spoonful of powder dumped into hot water, stirred with a regular spoon, drunk while simultaneously answering messages. It tasted bitter and felt like a chore. I didn't understand the appeal.

Then one afternoon, while our son napped, I had twenty minutes to myself. I set out a proper bowl, a bamboo whisk, and water at the right temperature. I did nothing else while I made it. And for the first time, it tasted extraordinary — grassy, umami, faintly sweet, with a sustained calm energy that lasted for hours.

The difference wasn't the matcha. It was the act of making it with intention.

First: Choose the Right Grade

Matcha sold in supermarkets and on shelves labelled "for lattes" or "culinary grade" is designed for baking and blended drinks. It is made from older leaves, has a stronger, more bitter flavour, and turns a murky khaki-green. It is fine for a smoothie. It is not what you want for drinking quietly on its own.

For a meditative bowl, look for ceremonial grade matcha. It should be:

Good ceremonial matcha is not cheap. Expect to pay for quality. But a tin lasts weeks when stored properly (sealed, away from light and heat), and the cost per cup is less than a café drink.

The Simple Ritual of Making It

You do not need much equipment. A small ceramic bowl (a matcha bowl, or chawan, is ideal but any wide, deep bowl works), a bamboo whisk (chasen), and a fine-mesh sifter are the only real essentials.

The method

Heat water to around 75–80°C — not boiling. Boiling water scorches the delicate amino acids in matcha and makes it bitter. If you don't have a thermometer, simply boil the kettle and let it sit for three to four minutes.

Sift one to one-and-a-half teaspoons of matcha powder into your bowl. Sifting removes clumps and makes whisking much easier. Add a small splash of your hot water — about 30ml — and use the bamboo whisk to mix it into a smooth paste first. Then add another 70–80ml of water and whisk in a brisk W or M motion (not circular) until a fine foam forms on the surface.

"The point is not to make the perfect cup. The point is to be entirely present while you make any cup at all."

Drink it immediately, while the foam is still there. Hold the bowl with both hands. Notice the warmth. Smell it before you sip. This is your moment — no phone, no task, no one else's needs. Just this.

How to Store It

Matcha oxidises quickly once opened. Keep it in its original tin with the lid firmly on, in the fridge or a cool dark cupboard — not next to the stove. Use it within six to eight weeks of opening for the best flavour. Write the date on the tin when you open it.

A Note on Caffeine

Matcha contains caffeine — roughly 70mg per serving, similar to a small espresso — but it also contains an amino acid called L-theanine, which modulates how the caffeine is absorbed. The result is a calm, focused alertness rather than a spike-and-crash. Many people find it ideal for a mid-morning reset, or as an alternative to a second coffee.

If you are sensitive to caffeine, enjoy matcha before noon, and perhaps try a half-teaspoon serving to start.

I make matcha three or four times a week now. It has become one of my most reliable anchors — a small act that signals to my nervous system: you have time. You are allowed to rest. Everything else can wait five minutes.

I hope it becomes that for you too.