Usucha is the most common way to enjoy matcha. It is known for its bright green color and smooth, creamy foam. While it looks fancy, it is actually very easy to make at home!
Step 1: Gather Your Tools
You don’t need an official tea set, but having the right tools makes a big difference. We recommend:
-
A bowl (a traditional ceramic tea bowl is best, but a cereal bowl works too)
-
A scoop (a bamboo chashaku scoop or a regular half-teaspoon)
-
A small metal sifter (essential for a smooth brew)
-
A bamboo whisk (chasen)
-
Hot water
-
Ceremonial-grade matcha (avoid "culinary" matcha, which is meant for baking and tastes bitter)
Step 2: Prepare the Tea
1. Heat your water Aim for around 70°C (158°F). If you don't have a temperature kettle, simply pour boiling water into a separate cup first and let it sit for a minute to cool down.
2. Warm the bowl and soften the whisk Pour a little hot water into your empty bowl and let the prongs of your bamboo whisk soak in it for 30 seconds. This warms up the ceramic and makes the bamboo flexible so it won't break while you whisk.
3. Dry the bowl completely Pour out the water and wipe the bowl completely dry. Any leftover water drops will cause the matcha powder to clump up.
4. Sift the matcha Put 2g of matcha powder (about 2 heaping bamboo scoops, or half a teaspoon) into your sifter. Use your spoon to gently push it through into the bowl. Sifting guarantees a smooth, velvety foam.
5. Add the water Pour in about 70ml (2.4 oz) of your hot water. You can use a little more water if you prefer a lighter taste, but using too much makes it harder to get a good froth.
6. Whisk vigorously!
-
First, gently mix the water and powder together so there are no dry spots.
-
Next, use your wrist to whisk rapidly back and forth in a "W" or "M" motion for 20 to 30 seconds. Keep the whisk just off the bottom of the bowl.
-
Once a nice layer of foam forms, bring the whisk closer to the surface. Whisk a little slower to break up the large bubbles into a fine, smooth microfoam.
Step 3: Sip and Enjoy!
Drink your fresh, frothy bowl of matcha immediately while it is warm and perfectly blended.
Bonus Step: Quick Clean Up
Cleaning your bamboo whisk is incredibly easy:
-
Fill your bowl with warm water and whisk it around as if you were making tea.
-
If there is still matcha stuck to the prongs, gently wipe it off with your fingers. Never use soap, as it ruins the natural bamboo.
-
Let the whisk air-dry completely before putting it away to prevent mold. (Tip: Storing it on a ceramic whisk holder helps it keep its perfect flared shape!)