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

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
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
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
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

Matcha using this recipe: