Matcha,
measured. Ratios, caffeine and cost for every bowl

WhiskMetrics turns a bowl of matcha into numbers you can repeat: grams of powder, milliliters of water, degrees, seconds, milligrams of caffeine, and dollars per cup. Every guide cites the sources behind its numbers.

Overhead view of a bowl of whisked matcha beside a bamboo whisk, a dish of matcha powder and a wooden spoon on a dark wooden table

One bowl of usucha, in four numbers

This is the thin-tea method published by Ippodo Tea, the Kyoto tea house our calculators use as their baseline.

  1. 2g

    Measure

    About one level teaspoon of matcha, sifted into a warm bowl.

  2. 80°C

    Cool the water

    Off the boil to 176 °F. Hotter water pushes the bowl toward bitter.

  3. 60ml

    Pour

    Roughly 2 fl oz, a 1:30 ratio of powder to water by weight.

  4. 15s

    Whisk

    Brisk M-shaped strokes until a fine, even foam covers the surface.

Scale it for koicha, a latte, or a pitcher
Hands whisking matcha with a bamboo chasen in a dark tea bowl on a round wooden tray

The method is old. The numbers make it repeatable.

A bamboo whisk, a warm bowl and water off the boil have made matcha for centuries. What changes from one morning to the next is the guesswork: a heaped spoon, water straight from the kettle, a few lazy strokes.

Start with the right water temperature, then learn how thin and thick matcha differ.

Five published koicha guides call for anywhere from 15 to 50 ml of water. We put those answers side by side instead of picking one quietly.

Sources on the page

Ratios come from Japanese producers’ own guides, caffeine from peer-reviewed studies and USDA data, prices from dated listings.

Disagreements shown

When reputable sources differ, you see every number and why, as in our usucha vs koicha guide.

Nothing invented

No made-up taste tests, reviews, or experts. Read how we work in our editorial policy.