What's the difference between hot matcha latte and matcha tea?

Matcha tea (usucha) is just matcha powder whisked with hot water—typically 2g matcha with 60-90ml water. A matcha latte adds steamed milk (240ml) for creamier texture and milder flavor. The preparation method is similar, but the latte is less intense and more approachable for those new to matcha.

Can I use a milk frother instead of bamboo whisk?

Yes, an electric milk frother works well for whisking matcha, though it creates slightly different texture than a traditional bamboo whisk. Choose a frother designed for matcha or hot chocolate, not just milk. The bamboo whisk is traditional and creates the smoothest microfoam, but a frother is a practical modern alternative.

Why is my hot matcha latte bitter?

Bitterness typically comes from water that's too hot or using culinary grade matcha. Use water at exactly 80°C (175°F)—let boiling water cool for 2-3 minutes. Always use ceremonial grade matcha for lattes; culinary grade is designed for baking and tastes bitter in beverages.

How do I care for my bamboo whisk?

Rinse your bamboo whisk with warm water immediately after use. Never use soap—it absorbs into the bamboo. Gently reshape the tines if needed, then air dry on a whisk holder to maintain the proper shape. Never put it in the dishwasher. With proper care, a bamboo whisk lasts 6-12 months of daily use.

Can I make hot matcha latte without special equipment?

Yes. Use any wide, shallow bowl (cereal bowl works well) and a small whisk or fork. While results won't be quite as smooth as with traditional tools, you can still make a delicious hot matcha latte. The key is vigorous whisking in a W or M pattern for 30-60 seconds.

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Culinary

10 min read

Hot Matcha Latte Recipe (Traditional Japanese Method)

Written by:

Alex Wada

Published on:

November 25, 2025

Hot Matcha Latte Recipe (Traditional Japanese Method)

Hot Matcha Latte Recipe (Traditional Japanese Method)

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