Usucha (薄茶): How to Prepare It

Usucha (薄茶): How to Prepare It

Usucha is the most traditional way to enjoy matcha in Japan. It is the thin tea of the tea ceremony, made with matcha and hot water, nothing else: no milk, no sugar. Made with well-shaded, stone-milled matcha, it tastes smooth, light and aromatic, with natural sweetness and a gentle umami.

Our organic Premium Matcha, grown on the Nakai farm in Wazuka, Kyoto, is made for usucha. To see why it makes such a clean bowl, read about Wazuka Matcha: Organic, Aged and Single-Origin from Kyoto

What you need

• Matcha: 1.5 to 2 g
• Hot water: 70 ml, at 70 to 85°C
• Chasen (bamboo whisk)
• Chawan (tea bowl)
• Tea strainer

Method

1. Warm the bowl. Pour hot water into the chawan and rest the tips of the chasen in it for a few seconds. Discard the water and dry the bowl. A warm bowl keeps the temperature steady and improves the texture.
2. Sift the matcha. Sift 1.5 to 2 g into the bowl to remove clumps.
3. Add the water. Pour in 70 ml of water at 70 to 85°C. Our matcha is at its best on the warmer side of this range.
4. Whisk. Start at the bottom of the bowl, moving the wrist quickly in an “M” or “W” motion, without pressing on the bowl.
5. Finish the foam. When the matcha is smooth, lift the whisk slightly and whisk the surface to make a fine, mousse-like foam.

Choosing the right matcha for usucha

Not every matcha suits usucha. It needs first-harvest leaves, careful shading and fine stone-milling to taste balanced and free of bitterness. Our Premium Matcha is made in small batches for this preparation.

Finding your own taste

Matcha is personal. The ratio above suits our matcha, but small changes shape the bowl:

• Water temperature
• Water quantity
• Matcha quantity
• Whisking intensity

Try them and find the balance you like. To get new articles from the Matcha Journal, subscribe to the newsletter.