How to Make Matcha
Matcha can be enjoyed in two traditional styles: Usucha (thin matcha) and Koicha (thick matcha).
Usucha (Thin Matcha) This is the most common style served in Japanese tea ceremony. It has a light, smooth flavor and is easy to drink.
Koicha (Thick Matcha) Koicha is a special, formal style of matcha used in more ceremonial settings. It is rich, intense, and has a deep aroma—often described as the “espresso” of matcha.
Usucha (Thin Matcha)
Ingredients (1 serving)
Matcha
Hot water
2 g (about 1 teaspoon)
70–80 ml (around 70–80°C)
Recipe
1 Add 2 g of matcha to a katakuchi matcha bowl. If you have a sifter, sift the matcha first to prevent clumps and achieve a smoother texture.
2 Pour 70–80 ml of hot water into the bowl.。
3 Using a chasen (bamboo whisk), whisk briskly with your wrist, moving in an “M” or “W” motion.
4 When a layer of fine, creamy foam appears on the surface, your matcha is ready.
Koicha (Thick Matcha)
Ingredients (1 serving)
Matcha
Hot water
3～4g
30–40 ml (about 70–80°C)
Recipe
1 Add 3–4 g of matcha to a katakuchi matcha bowl. If you have a sifter, sift the matcha first to prevent clumps and achieve a smoother, silkier texture.
2 Add 3–4 g of matcha to a katakuchi matcha bowl.。
3 Using a chasen (bamboo whisk), slowly knead the matcha from the bottom up. For koicha, you don’t whisk quickly — you gently “knead” the matcha into a thick, smooth paste.
4 Without creating foam, continue kneading until the texture becomes glossy, smooth, and thick. Your koicha is ready.
