How to make Matcha (Usucha)
Usucha is a traditional and basic way to enjoy matcha! It's made by whisking together matcha powder and hot water to create a foamy, smooth tea. You can enjoy usucha as is to taste the rich umami, or add it to milk to make a latte!
Ingredients
- 2 g matcha (about 1 teaspoon or 1.5 Chashaku tea scoops) use up to 4g to your taste *see note
- 60-70 ml hot water 80°C (176°F)
Instructions
Sift the Matcha
- Soak a bamboo whisk in hot water to soften the bristles.
- Place a sifter over a matcha bowl, and scoop matcha into the sifter with a teaspoon or tea scoop. Gently press the powder through into the bowl using the back of the tea scoop or teaspoon. This helps break up any clumps for a smooth tea.
- Tip: You can measure the matcha and water using a kitchen scale for precise measurement.
Add Water (Temperature is the KEY!)
- Bring water to a boil, then allow it to cool to around 80°C (176°F). If your kettle has temperature control, it works wonders.
- No temperature control? Don't worry! Try the traditional cooling method called Yusamashi (湯冷まし). It's quite simple. Pour boiling water into a different cup to cool. This step slightly cools off the water. Use this water to make matcha.
- Then slowly and gently, pour the hot water into the bowl of matcha.
Whisk
- Hold the bowl firmly with one hand. With your other hand, lightly grip the Chasen (bamboo whisk) using the thumb, index, and middle fingers.
- Then whisk vigorously for about 15 seconds. Begin by gently mixing the matcha and water, making sure to reach the bottom of the bowl. Then, slightly lift up the whisk from the bottom and rapidly move the whisk back and forth in a quick "W" or "M" motion. Use the snap of your wrist.
- Avoid pressing the whisk down too hard on the bottom of the bowl to preserve the delicate bristles.
- Once mostly whisked, and thin layer of bubbles (froth) appears on the surface, lift up the whisk to the surface of the matcha. Finish with a few gentle circular motions. This step breaks large bubbles and creates smooth and creamy foam.
- Slowly lift the whisk from the surface, and your perfect bowl of usucha is ready to enjoy!
Notes
Traditional usucha is made with 2 Chashaku scoops of matcha (about 1.5-2g) and 60-70ml of water.
Think of Usucha like an espresso shot. You can pour this over milk to make a latte or double the recipe to make a double-shot latte. Prepare with a bamboo whisk with 80-100 thin bristles to create foam. When making the strong (double) shot of matcha for making lattes, double the matcha powder without doubling the amount of hot water. Thick usucha makes a strong matcha without diluting the milk.
Nutrition
Serving: 1servingCalories: 6kcalProtein: 1gSodium: 3mgVitamin A: 100IUCalcium: 2mgIron: 0.4mg
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