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–+ servings
Usucha matcha in a bowl with a bamboo whisk and matcha powder.

Usucha Recipe

Yoko Segawa
Usucha is a refined and traditional matcha preparation. By whisking matcha and hot water with a bamboo whisk, it creates frothy, smooth, velvety tea. It's a great way to enjoy matcha's delicate flavor!
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Drinks
Cuisine Japanese
Servings 1 serving
Calories 6 kcal

Ingredients
  

  • 2 g matcha about 1 teaspoon or 1.5 Chashaku tea scoops
  • 60 ml hot water 80°C (176°F) see note

Instructions
 

  • Soak a bamboo whisk in hot water to soften the bristles. If you're using the same matcha bowl to soak the whisk and make matcha, wipe it dry before adding matcha powder. This is also really good for warming the bowl.
  • 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.
  • Slowly and gently, pour the hot water into the bowl of matcha.
  • Hold the bowl firmly with one hand. With your other hand, lightly grip the Chasen (bamboo whisk) using the thumb, index, and middle fingers.
  • 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, a thin layer of bubbles (froth) appears on the surface. Lift up the whisk to the surface level of the matcha. Finish with a few gentle back-and-forth motions to brush the surface. 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 sip. Enjoy immediately.

Notes

Note: Water temperature
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. 
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.

Nutrition

Serving: 1servingCalories: 6kcalProtein: 1gSodium: 3mgVitamin A: 100IUCalcium: 2mgIron: 0.4mg
Keyword dairy-free, Healthy Drinks, matcha, vegan
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