Name: 2026 年最強抹茶拿鐵教學！(平價、濃鬱、奶味十足) 🍵⭐️ + 清潔指南！ (the BEST matcha latte tutorial 2026 (affordable, strong, creamy) 🍵⭐️ + cleaning guide)
Uploaded: 2026-03-29T08:46:25.000Z
Duration: 16 min 33 s
Description: 【看影片學英語】數萬部 YouTube 影片，搭配英漢字典即點即查，輕鬆掌握單字發音與用法，長久累積看電影不必再看字幕。

Have you ever gone to a café and ordered a matcha latte, and

你有沒有去咖啡廳點過一杯 matcha latte，

程度副詞

it just looks like milk with a hint of green food coloring, and

結果看起來就像是加了一點點綠色食用色素的牛奶，

轉承詞

you taste it and you're like, "What did I just pay $8 for?" Yeah, that's what we're not going to do anymore, because I'm going to teach you how you can make the best matcha latte at home.

喝起來的時候你會想說：「我剛剛花了 8 塊美金買了什麼？」沒錯，我們以後不會再這樣了，因為我要教你怎麼在家做出最棒的 matcha latte。

If you're new here, hello, my name is Michelle, I make a lot of matcha content.

如果你是第一次來，哈囉，我是 Michelle，我會做很多跟 matcha 有關的內容。

I post every Monday for Matcha Mondays, where I talk about something matcha-related: reviews, recipes, educational tips.

我每個星期一都會發布 Matcha Mondays 的內容，分享跟 matcha 有關的東西：評測、食譜、教學小撇步。

So if you love matcha or you're just getting into it, you're in the right place.

所以如果你超愛 matcha，或是你才剛開始接觸，你來對地方了。

I've been drinking matcha every day for over 4 years now, and

我已經每天喝 matcha 超過 4 年了，

for the first 3 years I only drank matcha as an usucha because I could never get the perfect matcha latte ratio at home.

而前 3 年我只喝 usucha，因為我總是在家裡調不出完美的 matcha latte 比例。

But I really wanted to start making matcha lattes at home because whenever I would go out to a café, I would be disappointed, or in the past when I've tried, they always turned out too bland, too milky, too watery.

但我真的很想開始在家做 matcha latte，因為每次出去喝，我都會很失望，或是以前自己試著做，都做得太淡、太奶、太水。

So over the past year, I've been perfecting my everyday matcha latte recipe.

所以在過去一年，我一直在精進我的日常 matcha latte 食譜。

I like a really strong matcha flavor, so I'm going to show you how to make a strong, creamy, delicious matcha latte at home.

我喜歡濃鬱的 matcha 風味，所以今天要教大家如何在自己家裡做出濃鬱、滑順又好喝的 matcha latte。

So I'm going to walk you through step by step how I do it every day at home, as well as some alternative measurements if you don't have all these tools, and

所以我要一步一步帶大家看我每天在家是怎麼做的，還有如果你沒有這些工具，一些替代的測量方法，

So speaking of tools, these are all of the tools that I use every single day.

說到工具，這些是我每天都會用到的所有工具。

So I have my electric kettle, my chawan, my chasen sitting on the naoshi, a 6-inch glass straw, a sieve, a hashiyoki or chopstick rest, a small spoon, my matcha, a coffee scale, my cup for drinking my latte, and

我有我的電熱水壺、我的 chawan、放在 naoshi 上的 chasen、一根 6 吋的玻璃吸管、一個濾網、一個 hashiyoki 或筷架、一個小湯匙、我的 matcha、一個咖啡秤、我喝 latte 的杯子，還有

These are all the things that I like to use to help me have the most enjoyable matcha-making experience.

這些都是我喜歡用來幫助我擁有最愉快 matcha 製作體驗的東西。

So the first thing I do has to do with your chasen or your bamboo whisk.

所以我的第一步跟你的 chasen 或竹製打蛋器有關。

So I already filled up my kettle with water, and I heated it to 170°F, or about 77°C.

我已經把水加到我的熱水壺裡，並且加熱到 170°F，大約是 77°C。

A good range I think would be 170°C to 185°F, because if the temperature is too low, then you might not get all of the flavors of the matcha, but

我認為一個不錯的範圍會是攝氏 170 度到華氏 185 度，因為如果溫度太低，你可能無法帶出抹茶的所有風味，

if you go too high, then you could risk burning your matcha.

但如果溫度太高，你可能會把抹茶燙壞。

So with this water, I'm going to bloom my chasen, which means just soaking it in the hot water for a couple minutes.

所以，我會用這些水來「綻放」我的 chasen，意思是把它們泡在熱水裡幾分鐘。

Just be careful because a cup will be hot, so make sure it's like a very thick glass or use like a mug or something that's meant for hot drinks.

請小心，因為杯子會很燙，所以確保它是一個很厚的玻璃杯，或者使用馬克杯或專門用來裝熱飲的東西。

But the reason I soak it is because this helps the bamboo bristles soften, they become more flexible.

但我浸泡它的原因是因為這能幫助竹製的刷毛變軟，變得更有彈性。

That way when we're whisking, there's less risk of it breaking or splintering.

這樣我們在攪拌時，斷裂或分岔的風險就會比較小。

So I just let it sit for a couple minutes.

這是一個打蛋器架，也就是 naoshi。

This is where you would store your whisk when you're done using it and you're letting it dry.

這是你用完打蛋器後，讓它乾燥時存放的地方。

And this helps to maintain the shape of the whisk.

而且這樣也能幫助維持茶筅的形狀。

But we don't need this anymore, so I'm just going to put it off to the side.

不過這個我們就先不用了，所以先把它放在旁邊。

Now we're going to work on our matcha, and for that, I always use a scale.

接下來我們要來準備抹茶了，這部分我一定會用到磅秤。

I really prefer using it because I'm pretty particular about my measurements.

但我真的比較喜歡用，因為我對我的份量要求蠻嚴格的。

Traditionally, you would just eyeball it as well.

傳統上，你也是憑感覺來做的。

But I really like consistency, so I use a scale.

但我真的很喜歡一致性，所以我會用磅秤。

Some of them have spouts, but some of them don't.

I prefer ones with a spout because it is just easier to pour.

我比較喜歡有嘴的，因為倒起來比較方便。

But if you're just drinking your matcha straight from your bowl, like for an usucha or koicha, then a spoutless one works just fine.

但如果你是直接從茶碗喝你的 matcha latte，像是 usucha 或 koicha，那沒有嘴的也沒關係。

I always sift my matcha through this because sometimes your matcha can have clumps, so this helps to prevent that.

我都會用這個把 matcha 過篩，因為有時候 matcha 會結塊，這個可以預防。

Then your matcha comes out smoother and not gritty.

這樣你的 matcha 喝起來會比較滑順，不會有顆粒感。

Then to scoop my matcha, I just use a regular small metal spoon like this.

然後要舀 matcha 的時候，我就會用這種一般的金屬小湯匙。

Traditionally, you would use this, which is a chashaku or a bamboo scoop, but

傳統上，你會用這個，也就是 chashaku 或竹製的舀勺，

I don't like to use this because I always spill or I find it harder to sift my matcha with this.

但我不太喜歡用這個，因為我常常會灑出來，或是覺得用這個舀 matcha 比較難。

A lot of people say not to use a metal spoon with matcha because it can affect some kind of health benefit in the matcha, but

很多人說不能用金屬湯匙來舀 matcha，因為可能會影響 matcha 的某些健康益處，

I don't know how true that is, so I'm just sticking with my spoon.

但我不知道這是不是真的，所以我還是繼續用我的湯匙。

But if you want a more traditional experience, then I would recommend using a chashaku.

但如果你想要比較傳統的體驗，我會推薦你用 chashaku。

And now I'm going to measure out my matcha.

It's by Aya, and it's their ceremonial grade matcha.

這是 Aya 的，是他們家的 ceremonial grade matcha。

It is actually a very nice, vibrant green color.

顏色其實是很漂亮、很鮮豔的綠色。

That's a good indicator of like a higher quality matcha, I would say, is like the color.

我會說，顏色鮮豔就是高品質 matcha 的一個好指標。

If it's more of a duller, yellowy green, then a lot of times that could be an indicator of lower quality matcha.

如果顏色比較暗淡、偏黃綠，那很多時候就可能是品質比較差的 matcha。

But this one is quite vibrant and quite green, which is kind of surprising because I actually found this at my local grocery store.

但這個顏色很鮮豔、很翠綠，這點蠻讓人驚喜的，因為我是在家裡附近的超市找到的。

It was $19.49 for 30 grams, or about $0.65 per gram, which is pretty good.

30 克賣 19.49 美元，平均每克大約 0.65 美元，算是很划算的。

I was also impressed with the smell because it was very grassy, vegetal, sweet, and

它的味道也讓我很驚豔，聞起來有很濃鬱的草本、蔬菜和甜味，

This is my first time trying it, so I'm excited.

這是我第一次試，所以很期待。

So I'm going to take 3 grams of powder and just sift it into the chawan.

我會取 3 克粉末，直接篩進 chawan 裡。

Yeah, I'm really impressed by this color.

嗯，這個顏色真的讓我印象深刻。

I wanted to explore more affordable and accessible options for you guys because a lot of you asked me like, "What's the best matcha at like the most affordable price point that still tastes good and I can find at like Amazon or like grocery stores?" And this one you can find at grocery stores.

我想為大家發掘更多平價又容易入手的選擇，因為很多人問我：「有沒有推薦 CP 值高、味道又好，而且可以在 Amazon 或超市買到的 matcha 呢？」這個就是可以在超市買到的。

Like I've seen it at Whole Foods, Safeway, even on Amazon.

我在 Whole Foods、Safeway，甚至 Amazon 上都看過它。

I will link a similar one in the description box that you can find online.

但我會在說明欄提供一個類似的連結，你們可以在網路上找到。

But it's just a little chopstick rest, and

I like to use this to rest my spoon on top.

Now that we have our sifted matcha, I'm going to pour 30 milliliters of water.

現在我們已經篩好了 matcha 粉，我要倒入 30 毫升的水。

So I use a 1 to 10 ratio of powder to water.

所以我用的是 1 比 10 的粉末對水的比例。

And then quick tip, try not to whisk on your scale because that could affect the accuracy of it long term, like the pressure that you're putting onto it while you're whisking.

還有一個小提示，盡量不要在磅秤上攪拌，因為長期下來可能會影響它的準確性，像是你攪拌時施加的壓力。

That can like mess up the reading accuracy.

這樣可能會影響讀取的準確性。

So I'm just going to put it on the side for now and just whisk on my table.

所以現在我會把它放在旁邊，直接在桌上攪拌。

Now at this point, your chasen should be nice and flexible and ready to whisk.

這時候，你的 chasen 應該已經很柔軟，準備好攪拌了。

So I always like to stamp the matcha a little, run it along the edges of the chawan just to make sure all the matcha gets into the water.

我總是喜歡稍微敲一下 matcha，沿著 chawan 的邊緣刮一下，確保所有的 matcha 都進入水中。

And then I start whisking in a zigzag W motion.

然後我開始用之字形 W 字形的方式攪拌。

This whisking part is probably my favorite part of making matcha because it's relaxing, it's calming, and

這個攪拌的步驟大概是我做 matcha 時最喜歡的部分，因為它很放鬆、很平靜，

it's a time for me to just be present in the moment and focus purely on my matcha, purely on whisking.

而且這也是一個讓我專注當下、只專注於我的 matcha、專注於攪拌的時刻。

Like I'm not digging my whisk into the bowl.

我不會把我的茶筅用力壓進碗裡。

That could potentially break the tines of your chasen.

這樣可能會弄斷你的茶筅的竹絲。

my whisk is touching the bottom of the bowl as well, but just barely grazing it.

我的茶筅也有碰到碗底，但只是輕輕滑過。

A lot of the motion is just in your wrist.

I like to prop my elbow out and just focus on moving my wrist back and forth like this.

我喜歡把手肘撐開，然後專注於這樣來回移動手腕。

It might feel awkward at first, but with more time and practice, you'll get used to it.

一開始可能會覺得有點彆扭，但多花點時間練習，你就會習慣了。

And for the last 15 seconds or so, I just focus on whisking mostly just the surface.

最後大約15秒，我會專注於攪拌表面就好。

That way you get a nice silky micro foam.

這樣你就可以做出細緻的奶泡了。