Matcha Powder-to-Water Ratio Guide
Matcha has three standard preparations: usucha (2g/70ml water), koicha (4g/40ml), and latte (2g/180ml milk). Usucha is the everyday standard; koicha is a thick ceremonial paste; lattes use milk to balance matcha's intensity for western palates.
| Measure | Value | Unit | Notes |
|---|---|---|---|
| Usucha ratio (thin tea) | 2g matcha / 70ml water | ~1:35 ratio; frothy consistency; standard for daily use and everyday ceremony | |
| Koicha ratio (thick tea) | 4g matcha / 40ml water | ~1:10 ratio; smooth paste consistency; highest quality matcha required | |
| Matcha latte ratio | 2g matcha / 180ml milk | ~1:90; milk dilutes matcha intensity; suitable for culinary grade | |
| Matcha in baking (general guideline) | 10–30g per 500g flour | 2–6% by weight; varies by desired flavor intensity | |
| Double-strength matcha for iced drinks | 3g matcha / 50ml hot water | Concentrate; then pour over ice to prevent excessive dilution | |
| Ceremonial-grade recommendation | Usucha or koicha only | Milk, heat, and other additives mask ceremonial grade quality |
The powder-to-water ratio is the most consequential variable after matcha quality itself. Too little matcha produces a watery, flavorless drink; too much creates overwhelming bitterness and a thick, pasty texture. The traditional ratios developed over centuries of tea ceremony practice are scientifically rational — they optimize the catechin-to-amino-acid balance in the final drink.
Usucha (薄茶) — Thin Tea
Usucha is the most common preparation, used in the vast majority of tea ceremony and in daily matcha consumption. The ratio of 2g per 70ml water produces:
- Light green color with fine foam layer
- Balanced sweet-bitter-umami profile
- Frothy consistency from chasen whisking
- Approximately 40–60mg caffeine and 30–40mg L-theanine
This preparation is appropriate for both ceremonial and culinary grade matcha, though the flavor difference is most noticeable in usucha.
Koicha (濃茶) — Thick Tea
Koicha is reserved for the most formal tea ceremony contexts and requires the highest quality ceremonial grade matcha. The 4g per 40ml ratio creates a dense, smooth paste:
- No foam formation (smooth surface is the goal)
- Very intense green color
- Concentrated umami flavor; any bitterness is amplified
- ~80–120mg caffeine per bowl
- This preparation completely exposes poor matcha quality
The bowl is typically shared among multiple guests in a formal ceremony context.
Matcha Latte
The 2g per 180ml ratio for lattes is a Western adaptation. At this dilution, the amino acid profile and subtle flavor of ceremonial grade matcha is largely masked by milk proteins and fat. Culinary grade performs equivalently and is economically rational.
Tips for lattes:
- Prepare matcha with a small amount of hot water first (2g in 30ml at 75°C), whisk to paste, then add steamed milk
- This prevents clumping and produces more even flavor distribution than adding cold milk directly
Iced Matcha
For iced preparations, use a concentrate (3g per 50ml hot water) to account for dilution from ice. Pour the hot concentrate directly over ice — the temperature shock is brief and the quick cooling helps preserve chlorophyll color.