How to Prepare Matcha

Traditionally matcha was made into usucha (thin tea) or koicha (thick tea). If you are new to the world of matcha, we suggest preparing usucha for its milder flavour.

We recommend creating your own at-home matcha experience using the traditional tea ceremony teawares, including a; tea bowl, tea whisk, tea scoop, and matcha sifter.



Step by Step Instructions on How to Prepare Matcha

Usucha

Step 1: Heat 70 millilitres of filtered or spring water to a temperature of 80°C/176°F.

Step 2: Place between one to two scoops of organic matcha into the sifter and release the powder through it into the tea bowl. Add a splash of the heated water to the matcha powder and gently combine with the whisk until smooth in consistency.

Step 3: Add the remainder of the heated water and briskly move the tea whisk backward and forth in an ‘M’ - shaped motion until foam forms on the surface. Enjoy. Sheer bliss!



Koicha

In the preparation of Koicha, the ratio of powder is usually double that of water, compared to usucha.

Step 1: Heat 40 millilitres of filtered or spring water to a temperature of 82°C/180°F.

Step 2: Place two to four scoops of organic matcha into the sifter over the tea bowl to prevent clumps from forming. Add a splash of the heated water and combine using the whisk until smooth.

Step 3: Add the remainder of the heated water moving the tea whisk backward and forth using gentle rainbow-shaped motions—a slower stirring movement than used for koicha. Less foam will form on the surface than for usucha—a characteristic of koicha. The consistency should be similar to honey. Drink immediately and savour the umami experience!



SUGGESTED HINTS

  • Boil the water, then let it cool for two to three minutes to achieve the desired temperature, or alternatively add a little cold water. Resist pouring boiling water directly onto the delicate matcha powder as it will scorch and leave bitterness.
  • Consume the matcha within three minutes of preparation to enjoy the best consistency and flavour.