Find your perfect matcha ratio by entering Matcha Powder (grams) and Hot Water (ml). The Matcha Calculator computes your concentration in g/L, identifies your brew style (Koicha, Usucha, or Latte), and recommends the ideal water temperature — so every bowl comes out exactly right.
Matcha Concentration
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Brew Style
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Matcha Powder
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Water Volume
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Ideal Water Temperature
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Usucha (薄茶), or 'thin tea', traditionally uses about 2g of matcha powder with 70ml of water, yielding a concentration of roughly 29 g/L. It's the most common everyday style, producing a lighter, slightly frothy bowl that's mildly bitter and easy to drink.
Koicha (濃茶) means 'thick tea' and uses a much higher ratio — typically 4g of matcha to just 30ml of water, around 133 g/L. The result is a very intense, paste-like tea traditionally used in formal Japanese tea ceremonies. It requires high-quality ceremonial-grade matcha to avoid bitterness.
For a matcha latte, around 2g of matcha mixed with 250ml of liquid (water plus milk) works well, giving a gentle concentration of about 8 g/L. You typically whisk the matcha with a small amount of hot water first to form a paste, then add steamed or cold milk on top.
The ideal water temperature for matcha is 70–80°C (158–176°F). Boiling water (100°C) can scorch the delicate tea leaves and make the matcha taste bitter and astringent. If you don't have a temperature-controlled kettle, let boiling water sit for 3–5 minutes before using.
Yes. Ceremonial-grade matcha is smoother and less bitter, so it suits higher concentrations like Koicha. Culinary-grade matcha can be more astringent and is better suited for lattes or baking where it's diluted with other ingredients. Using a higher-quality powder at the same ratio will generally produce a more balanced, sweeter flavour.
Absolutely. For iced matcha, it's best to slightly increase your matcha concentration before adding ice, since ice dilutes the drink as it melts. A good starting point is the Usucha ratio (2g / 70ml), whisked hot, then poured over ice with cold water or milk to taste.
A well-balanced matcha should be bright green, slightly frothy, and taste grassy with mild bitterness — not overwhelmingly bitter or watery. If it's too bitter, reduce the matcha or increase the water. If it tastes bland or watery, add a little more matcha powder and re-whisk.
A bamboo whisk (chasen) is the traditional tool for preparing matcha. It creates the characteristic frothy texture by whisking in a brisk 'W' or 'M' motion. Electric frothers also work well, especially for lattes. Avoid regular spoons or forks as they don't aerate the matcha properly.