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Traditional Preparation

In Japan, matcha is commonly enjoyed as usucha (thin tea), a tea with a light, thin consistency, or koicha (thick tea), a preparation traditionally reserved for tea ceremonies. Koicha uses a higher concentration of matcha whisked with a small amount of water, creating a creamy, thick drink. The matcha chosen for koicha preparation is typically the finest premium grade, selected for its rich umami, natural sweetness, and minimal bitterness. This koicha preparation method highlights the nuanced flavors and characteristics of the tea itself

Usucha

1. Set your kettle to between 70-80°C, or make sure your water is hot, but not boiling.

2. Measure out 2 grams of matcha into a sieve placed over a matcha bowl.Sift the matcha through a sieve.

3. Pour in 80ml of hot water directly into the bowl.

4. Using a bamboo whisk, gently begin whisking back and forth, in an “W” motion along the bottom of the bowl for 20-30 seconds. The matcha should disperse and suspend evenly throughout the liquid, with a soft foam developing along the surface.

Koicha

1. Set your kettle to between 70-80°C, or make sure your water is hot, but not boiling.

2. Measure out 4 grams of matcha into a sieve placed over a matcha bowl. Sift the matcha through the sieve.

3. Pour in 30ml of hot water directly into the bowl.

4. Using a bamboo whisk, gently begin kneading the matcha with the water until it forms a smooth paste. The matcha should develop a bright, glossy sheen, and a syrupy texture.

Koicha

1. Set your kettle to between 70-80°C, or make sure your water is hot, but not boiling.

2. Measure out 4 grams of matcha into a sieve placed over a matcha bowl. Sift the matcha through the sieve.

3. Pour in 30ml of hot water directly into the bowl.

4. Using a bamboo whisk, gently begin kneading the matcha with the water until it forms a smooth paste. The matcha should develop a bright, glossy sheen, and a syrupy texture.

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