There are 2 fundamental Japanese ways to prepare Matcha: Koicha (which translates to "thick tea") and Usucha (which translates to "thin tea").

Recommended accessories: Chawan (bowl), Chasen (whisk), Chashaku (scoop), Metal sifter

Prep your tools

Recommended accessories: Chawan (bowl), Chasen (whisk), Chashaku (scoop), Metal sifter

Pre-heat the chawan (bowl) and chasen (whisk) with some hot water and discard.

Preparation

For a perfectly smooth and lump-free tea, we recommend following these steps:

  1. Scoop your matcha* using the chashaku (scoop) or using a teaspoon.

  2. Sift the matcha using a fine-mesh metal sifter into the chawan.

  3. Pour the hot water* into the chawan and whisk gently for about 30 seconds using the chasen (whisk).

  4. Enjoy!

*Quantities below

For Koicha (thick)

4 chashaku (2 teaspoons, or 4g) of matcha

65 mL of water, at 75ºC

For Usucha (thin)

2 chashaku (1 teaspoon, or 2g) of matcha

65 mL of water, at 75ºC

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Matcha Latte