How to make homemade tea powder?
Making tea powder at home is actually not complicated. The core principle is to completely remove the moisture from the tea leaves, then grind them into a fine powder. Depending on the tools you have and the intended use, there are several different methods.
I. Choosing Tea and Preparation
In theory, any tea can be made into powder, but different teas produce very different flavors and uses:
Green tea (matcha, Longjing): Suitable for making matcha powder, used in baking, lattes, and direct brewing. Steamed green tea (such as commercially available matcha raw material) is best. Ordinary pan-fired green tea can also be used, but the color will be more yellow.
Black tea (Dianhong, Qihong): Suitable for making black tea powder, used in milk tea, cakes, and sprinkled on desserts.
Oolong tea (Tieguanyin, Dongding): Suitable for making oolong tea powder. Its aroma is high and bright, suitable for tea jelly and ice cream.
Ripe Pu'er tea: Suitable for making Pu'er powder, used for boiling milk tea or mixed drinks.
Key point: Try to choose pure tea with no additives or flavorings. Avoid using broken tea from tea bags (too many impurities).
II. Drying
This is the most critical step. The tea leaves must be completely dry, otherwise they cannot be ground finely, will easily clump, and may become moldy.
Method 1: Oven drying (recommended)
Spread the tea leaves flat on a baking tray without overlapping.
Set the oven to 60-70°C, convection mode, and dry for 20-40 minutes.
Turn them over once halfway through, until the tea leaves crumble into powder when pinched.
Method 2: Pan frying
Use low heat, no oil, and keep stirring the tea leaves in the pan.
Stir-fry until the tea leaves become crisp and make a rustling sound. Be careful not to burn them.
Method 3: Microwave
Spread the tea leaves flat and microwave on medium heat for 30 seconds at a time. Repeat several times, turning them over each time, until completely dry. It overheats easily, so keep an eye on it.
Method 4: Natural sun drying
Under strong sunlight, dry for 1-2 days, but this is greatly affected by the weather and is less reliable than the previous methods.
III. Grinding
Tool options:
Key points:
1.After the tea leaves are completely dry, break them into small pieces first before putting them into the grinder.
2.Use small amounts multiple times. Grind for 10-15 seconds each time, then pause before grinding again, to prevent the machine from overheating and causing the tea powder to release oil and clump.
3.After grinding, sift (80-100 mesh sieve). Regrind the coarse part. To reach matcha-level fineness, you need 200 mesh or above. Home machines can hardly achieve this, but 80-100 mesh is already sufficient.
IV. Storage
Tea powder easily absorbs moisture, oxidizes, and picks up odors.
Put it in a sealed, light-proof glass jar and add a small packet of food desiccant.
Store refrigerated. Use within 1-2 months after opening.
Always use a dry spoon when taking it out. Do not let it touch water.
V. A Few Practical Reminders
Ordinary green tea cannot produce bright green matcha: Matcha's green color comes from the steaming process and the removal of stems and veins. Pan-fired green tea comes out yellow-green, which is normal.
Do not use tea with added flavorings: For example, peach oolong or jasmine tea. After grinding, the flavoring taste becomes very strange.
If you want it finer, add one more step: After grinding, use coffee filter paper + a rolling pin to crush it again, or sift through a finer sieve.
Make small batches: Making 50-100 grams at a time is enough. Freshness is most important.
I. Choosing Tea and Preparation
In theory, any tea can be made into powder, but different teas produce very different flavors and uses:
Green tea (matcha, Longjing): Suitable for making matcha powder, used in baking, lattes, and direct brewing. Steamed green tea (such as commercially available matcha raw material) is best. Ordinary pan-fired green tea can also be used, but the color will be more yellow.
Black tea (Dianhong, Qihong): Suitable for making black tea powder, used in milk tea, cakes, and sprinkled on desserts.
Oolong tea (Tieguanyin, Dongding): Suitable for making oolong tea powder. Its aroma is high and bright, suitable for tea jelly and ice cream.
Ripe Pu'er tea: Suitable for making Pu'er powder, used for boiling milk tea or mixed drinks.
Key point: Try to choose pure tea with no additives or flavorings. Avoid using broken tea from tea bags (too many impurities).
II. Drying
This is the most critical step. The tea leaves must be completely dry, otherwise they cannot be ground finely, will easily clump, and may become moldy.
Method 1: Oven drying (recommended)
Spread the tea leaves flat on a baking tray without overlapping.
Set the oven to 60-70°C, convection mode, and dry for 20-40 minutes.
Turn them over once halfway through, until the tea leaves crumble into powder when pinched.
Method 2: Pan frying
Use low heat, no oil, and keep stirring the tea leaves in the pan.
Stir-fry until the tea leaves become crisp and make a rustling sound. Be careful not to burn them.
Method 3: Microwave
Spread the tea leaves flat and microwave on medium heat for 30 seconds at a time. Repeat several times, turning them over each time, until completely dry. It overheats easily, so keep an eye on it.
Method 4: Natural sun drying
Under strong sunlight, dry for 1-2 days, but this is greatly affected by the weather and is less reliable than the previous methods.
III. Grinding
Tool options:
|
Tool |
Effect |
Notes |
|
Blender/high-speed blender |
Finest, close to matcha |
Add a small amount at a time, use pulse grinding, avoid overheating |
|
Coffee grinder |
Relatively fine, suitable for home use |
Also use small amounts multiple times |
|
Stone mortar/mortar and pestle |
Most traditional, but time-consuming |
Suitable for small amounts, coarser particles |
|
Rolling pin + sieve |
Most rudimentary |
Can only make coarse tea powder |
Key points:
1.After the tea leaves are completely dry, break them into small pieces first before putting them into the grinder.
2.Use small amounts multiple times. Grind for 10-15 seconds each time, then pause before grinding again, to prevent the machine from overheating and causing the tea powder to release oil and clump.
3.After grinding, sift (80-100 mesh sieve). Regrind the coarse part. To reach matcha-level fineness, you need 200 mesh or above. Home machines can hardly achieve this, but 80-100 mesh is already sufficient.
IV. Storage
Tea powder easily absorbs moisture, oxidizes, and picks up odors.
Put it in a sealed, light-proof glass jar and add a small packet of food desiccant.
Store refrigerated. Use within 1-2 months after opening.
Always use a dry spoon when taking it out. Do not let it touch water.
V. A Few Practical Reminders
Ordinary green tea cannot produce bright green matcha: Matcha's green color comes from the steaming process and the removal of stems and veins. Pan-fired green tea comes out yellow-green, which is normal.
Do not use tea with added flavorings: For example, peach oolong or jasmine tea. After grinding, the flavoring taste becomes very strange.
If you want it finer, add one more step: After grinding, use coffee filter paper + a rolling pin to crush it again, or sift through a finer sieve.
Make small batches: Making 50-100 grams at a time is enough. Freshness is most important.