Holding handle of sleek modern gray bowl-shaped ceramic teacup of foamy green Ippodo Tea matcha on wooden table
Matcha

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. 1. Sift matcha
    2g (0.07 oz)
    1.5 heaping tea ladles or 1 level teaspoon.
    Sifting matcha through Ippodo Chakoshi tea strainer into cream ceramic tea bowl using Chashaku bamboo tea ladle - Usucha (Classic Matcha)
  2. 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.
    Pouring hot water from white porcelain teacup into cream ceramic tea bowl containing vibrant green sifted matcha - Usucha (Classic Matcha)
  3. 3. Whisk
    15 seconds
    Whisk vigorously 15 seconds, making an "M" shape.
    Whisking vibrant green matcha tea in ceramic tea bowl using Chasen bamboo whisk with zigzag "m" whisking direction overlaid - Usucha (Classic Matcha)

How to Make Foamy, Creamy Matcha

Making matcha with a bright green, smooth layer of foam on top is not just about aesthetics (though we have to admit it does look great on the timeline).
Read more
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Tips from recipe visitors

Ben H.

I didn't know how to make matcha before. The video at the bottom helps.

S.C.

It's amazing!

Matcha for Usucha (Classic Matcha)

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