Usucha: How to Make Japanese Thin Matcha Tea

Usucha is a simple yet refined traditional Japanese matcha preparation, also known as Japanese thin tea. By whisking matcha and hot water with a bamboo whisk, you can create frothy, smooth, velvety tea. It's a great way to enjoy matcha's delicate flavor. Compared to koicha, or thick tea, usucha is lighter, easier to drink, and a great place to start if you want to enjoy traditional matcha at home.

There are a few tips you need to know to make usuhca frothy and smooth, and avoid bitterness. Once you master the basics of ususha, you can use the technique to elevate your everyday matcha latte and fun drinks like Banana Matcha Latte and Strawberry Matcha Latte.

If you're new to matcha, also check out my matcha guide to start your matcha journey!

Jump to:

• What is Usucha
• Usucha vs Koicha
• What Does Usucha Taste Like?
• Ingredients and Tools You'll Need
• How to Make Usucha
• How to Whisk Matcha for Smooth Usucha
• Best Matcha for Usucha
• Common Usucha Problems and Fixes
• What to Serve with Usucha
• More Matcha Recipes and Guides
• Usucha Recipe

What is Usucha

Usucha (薄茶), also known as Ousu (お薄), is a Japanese thin tea prepared by whisking matcha powder with hot water. It's prepared with the traditional Japanese whisking method with a bamboo whisk (Chasen, 茶せん) and a matcha bowl to create a smooth tea.

Usucha is a simple way to prepare and enjoy matcha's delicate flavor. You can enjoy the rich, delicate flavor and smooth mouthfeel of ceremonial-grade matcha. If you order a plain whisked matcha at a matcha cafe in Japan, it is usually prepared in a style similar to usucha.

Usucha is often referred to as thin tea because it's thinner consistency than other traditional preparation methods called Koicha (濃茶), thick tea.

Making usucha is a simple method to prepare, but there are a few tips you need to know to create the smoothest texture and avoid bitter flavor. Once you master the technique, you can use it to make the best matcha latte at home!

Is Usucha the Same as Regular Matcha?

Matcha is a green tea powder, and usucha is drinkable tea made by whisking matcha powder and hot water. These terms can be a little confusing if you're new to the world of matcha.

Many matcha drink recipe usually starts with preparing matcha. The matcha-to-water recipe slightly varies depending on the recipe, but it's some variation of usucha. It's also called prepared matcha or whisked matcha.

When I make a latte at home, I treat usucha as an espresso shot. You can make it strong by adding more powder, and add it to milk to make a matcha latte.

What is Foam on Matcha?

You can naturally create creamy, frothy foam by whisking matcha powder and hot water. The frothy matcha incorporates more air, resulting in a light, creamy mouthfeel and making us feel less bitter.

The best way to create the foamy matcha is to use a Chasen, a bamboo whisk. Gently pinch the handle of the whisk between your thumb, index finger, and middle finger. Then use a snap of your wrist to whisk in a "W" or "M" shaped motion.

If you don't get much of the foam on your matcha, don't worry. How much foam you want depends on your preference. While foamy matcha tastes creamy and mildly sweet, partially foamy matcha is bold and robust.

The amount of foam also depends on the whisking method of the tea ceremony school. I was in a tea ceremony club in high school where we followed Urasenke (裏千家) style preparation, and was told to make foamy matcha for the tea ceremony. Meanwhile, my college best friend, who was also in a tea ceremony club in another high school, was told to make partially foamy matcha following Omotesenke (表千家) style preparation.

Usucha vs Koicha

Usucha is often referred to as thin tea. That's because, in the traditional Japanese tea ceremony, there are two ways to prepare matcha: Usucha and Koicha.

Usucha, also called Ousu, is thin tea made by vigorously whisking matcha powder with hot water. It's usually made with 2 g of matcha powder and 60-70 ml of hot water to create smooth, velvety tea.

Usucha is enjoyed in the tea ceremony, but also great for daily sipping and making lattes.

Koicha, also called Okoi, is thick tea made by slowly kneading matcha powder with hot water. It's often made with 4 g of matcha powder and 30-40 ml, creating an almost paste-like consistency. Since it's so concentrated, usually high-quality matcha powder with a delicate, umami-rich flavor is used to make koicha. Otherwise, it's going to be too bitter.

Koicha is mainly enjoyed at tea ceremonies or special events, but some matcha cafes in Japan also offer it. I once visited Ippodo Cafe in Marunouchi, Tokyo, and enjoyed a very nice cup of koicha. After enjoying some of the koicha, they offered to whisk the rest into usucha!

What Does Usucha Taste Like?

Usucha tastes smooth, light, and refreshing matcha tea flavor. Since it's a simple preparation, the flavor and aroma of matcha powder directly reflect the taste of usucha.

A good cup of usucha usually tastes earthy and vegetal with a hint of umami, astringency, and sweetness. It should not taste too bitter or flat. The flavor depends a lot on the quality and freshness of your matcha.

Ingredients and Tools You'll Need

Matcha Powder

I highly recommend using ceremonial-grade matcha when making usucha. The quality and flavor directly reflect the flavor of usucha, since no milk or syrup will be added.

Ceremonial-grade matcha usually has a smoother flavor, richer aroma, brighter green color, and more natural umami than culinary-grade matcha. My favorites are Ippodo Sayaka, Ummon, Marukyu Koyamaen Isuzu, and Kinrin.

I don't recommend using culinary-grade matcha. I usually find it too grassy, flat, or with not much aroma, which is not very enjoyable as usucha.

Hot Water

Use hot water around 70-80°C (158-176°F), and avoid using boiling water. Boiling water can make matcha taste bitter.

Using a thermometer or a kettle with temperature control is the easiest way to make hot water for matcha. But if you don't have one, try the Yusamashi method described in the How to Make Usucha section.

Matcha Tools

• Bamboo Whisk (Chasen, 茶筅): A bamboo whisk makes a frothy, smooth matcha. A bamboo whisk with 80 or 100 bristles is great for making usucha.
• Sifter (Chakoshi, 茶漉し): Matcha tends to clump together due to static electricity. Sifting is important for making siky tea. Use a small fine-mesh sieve or get yourself a matcha sifter.
• Matcha Bowl (Chawan, 茶碗): Chawan is a bowl with a wide and flat bottom, which is great for moving the whisk efficiently. Chawan is for both making and drinking, so choose the one without a spout. If you don't have a chawan, use a small wide bowl instead. Avoid a narrow mug because it is harder to whisk properly.
• Tea Scoop (Chashaku,茶杓): A chashaku is a traditional bamboo tea scoop used to measure matcha. It is beautiful and traditional, but optional for making usucha at home. You can use a measuring spoon instead.

How to Make Usucha

Making usucha is simple, yet there are a few important tips you don't want to miss. Here's a step-by-step guide to make usucha at home!

Sift the Matcha

Add Water (Temperature is the KEY!)

Whisk the Matcha

After making Usucha

• Wash the whisk immediately after use, as it's easier to remove matcha while it's still wet. Shake it in a bowl of water to clean, and no need to use soap. Dry thoroughly.
• Keep the tightly sealed matcha tin in a dark, dry, cold place to help minimize oxidation.
• Washing the chashaku can straighten its curve. Wipe with a cloth to clean.

Best Matcha for Usucha

I highly recommend using Ceremonial-grade matcha for making usucha! Since it is made with only matcha and hot water, you can taste the natural flavor of the tea more clearly than in a matcha latte.

Ceremonial-grade matcha comes in so many flavors and price points. So pick what you love depending on your flavor preference and budget. I usually find pricier ones have a more full-bodied, umami-forward flavor profile, and affordable ones have a stronger matcha flavor with a hint of bitterness.

I like affordable ceremonial-grade matcha for both making usucha and lattes. Strong flavor and bitterness shine in lattes like Banana Matcha Latte and Strawberry Matcha Latte.

Common Usucha Problems and Fixes

Can You Use Culinary Matcha for Usucha?

I don't recommend using culinary-grade matcha for usucha. It may taste more bitter, grassy, or flat, and with simple usucha preparation, you'll directly taste those characteristics.

Culinary-grade matcha is usually better for baked goods and desserts where it is mixed with milk, sugar, or other ingredients. The strong flavor of culinary-grade matcha shines through even after being baked.

Why Is My Usucha Bitter?

Usucha can taste bitter if the water is too hot, the matcha is old, or the matcha quality is not ideal for drinking plain.

Use hot water, but not boiling water. I recommend water around 70-80°C (158-176°F). If you don't have a thermometer, try the Yusamashi method described in the How to Make Usucha section.

Using too much matcha can also make usucha taste too strong. If it tastes harsh, try using a little less matcha or slightly more water next time.

Why Is There No Foam?

Usucha may not foam well if the whisking motion is too slow, not enough matcha powder, or the water temperature is too cold.

Use a bamboo whisk and move your wrist quickly back and forth, almost like drawing a small "W" or "M" shape.

What to Serve with Usucha

I love enjoying usucha with something sweet! The sweetness beautifully balances out the gentle bitterness and astringency of matcha.

Matcha is so versatile. It really goes well with rich Western sweets like cakes and pastries (matcha and croissant, anyone?)

But my favorite is a Japanese dessert and matcha combo! Try these Japanese sweets with your usucha:

• Mitarashi Dango(dumplings with sweet soy sauce glaze)
• Anmitsu (with kanten, anko, and fruits)
• Strawberry Mochi (Ichigo Daifuku)
• Fruit Sando
• Shiratama Dango
• Mango Mochi

More Matcha Recipes and Guides

If you love matcha, also try these recipes!

• Mango Matcha Latte
• Matcha Lemonade
• Coconut Matcha Cloud
• Banana Matcha Latte
• Strawberry Matcha Latte

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If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I'd love to know what you think!