
Usucha (Classic Matcha)
The standard matcha whisking method, made to be a normal, liquid consistency. We recommend drinking usucha at teatime for an energetic boost. It goes well with chocolate, cakes, and other confections, Western or Japanese.
1. Sift matcha
2 g (0.07 oz)
1.5 heaping tea ladles or 1 level teaspoon.

2. Add hot water
60 mL (2 oz)
80°C (176°F)
Pour boiling water into a teacup to cool it to 80°C, then pour into tea bowl.

3. Whisk
15 seconds
Whisk vigorously 15 seconds, making an "M" shape.

Matcha using this recipe:
5/5 based on 22 ratings