
Usucha (Thin 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.


Usucha (Thin Matcha)
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.


Usucha (Thin Matcha)
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.


Usucha (Thin Matcha)
3. Whisk
15 seconds
Whisk vigorously 15 seconds, making an "M" shape.
Matcha using this recipe:
5/5 based on 9 ratings
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