Recipe
How to Prepare Matcha
Matcha is prepared in two ways: usucha and koicha. Usucha, or thin tea, is one of the most familiar styles in the Japanese tea ceremony, light on the palate and perfect for everyday enjoyment. Koicha, or thick tea, is reserved for the most formal moments of the ceremony. Rather than being whisked to a froth, it is gently kneaded, often described as the espresso of matcha.
Usucha (Thin Matcha)
| Ingredients (serves 1) |
Amount |
| Matcha |
2 g (1 tsp) |
| Hot water |
70–80 ml (70–80°C / 158–176°F) |
Instructions
- Add 2 g of matcha to a katakuchi matcha bowl. If you have a sieve, sifting the matcha prevents clumps and makes it smoother.
- Pour in 70–80 ml of hot water.
- Whisk briskly with a chasen, using a snap of the wrist to draw an “M” or “W” shape across the bowl.
- Once a fine, soft foam covers the surface, it is ready.
Koicha (Thick Matcha)
| Ingredients (serves 1) |
Amount |
| Matcha |
3–4 g |
| Hot water |
30–40 ml (70–80°C / 158–176°F) |
Instructions
- Add 3–4 g of matcha to a katakuchi matcha bowl. If you have a sieve, sifting the matcha prevents clumps and makes it smoother.
- Pour in 30–40 ml of hot water.
- Using a chasen, knead rather than whisk, slowly working the matcha up from the bottom of the bowl.
- When it turns smooth and glossy without foam, it is ready.
