How to Prepare Matcha Tea?

In this article, we’ve gathered the three most popular ways to prepare matcha. Let’s get started :)

Usucha

Usucha is the most common way to prepare matcha. It’s enjoyed daily without formalities and is also served during traditional Japanese tea ceremonies.

To prepare usucha, you will need:

• Add two scoops of matcha (approximately 2 g) using a bamboo scoop (chashaku) into a wide tea bowl (chawan);

• Pour in 80 ml of water heated to 70–80°C (158–176°F);

• Using a bamboo whisk (chasen), whisk briskly in a zig-zag motion until a thick layer of foam forms on the surface;

• Enjoy the delicate aroma and smooth, authentic taste of matcha.

Koicha

Koicha is traditionally prepared only for formal Japanese tea ceremonies. It is much more concentrated, which is why only the highest-grade ceremonial matcha should be used.

To prepare koicha:

• Sift 4 g of matcha through a fine sieve to remove any clumps;

• Add 40 ml of water heated to 70–80°C (158–176°F);

• Slowly and carefully mix with a bamboo whisk until a smooth, thick consistency is achieved (note: koicha is stirred rather than vigorously whisked, so it does not create foam);

• Take a sip and experience the full depth and intensity of matcha’s flavour :)
  

Matcha Latte

Matcha latte is currently the most popular matcha-based drink worldwide.

To prepare a matcha latte:

• Mix 2 g of matcha with 25 ml of warm water and whisk until smooth;

• Heat and froth milk (using a milk frother or steam wand);

• Pour the frothed milk into the prepared matcha;

• Enjoy the rich taste and vibrant green colour of your drink.