If you’ve only ever had matcha lattes, you’re missing the quiet drama of usucha: the thin, frothy tea that Zen monks have been sipping since the 16th century. No milk, no sugar—just bright jade liquor and a cloud of micro-foam. Ready in 90 seconds, meditative for hours.
What You Need
- 1 tsp (2 g) ceremonial-grade matcha
- 70 ml soft water, 80 °C / 175 °F
- Bamboo whisk (chasen)
- Tea bowl (chawan) – any wide, low mug works
- Fine mesh sifter
Step-by-Step
1. Warm & dry
Swirl hot water in your bowl, discard, wipe dry. A cold or wet bowl kills the foam.
Swirl hot water in your bowl, discard, wipe dry. A cold or wet bowl kills the foam.
2. Sift
Place the matcha in the sieve and tap through. Clump-free powder = lump-free tea.
Place the matcha in the sieve and tap through. Clump-free powder = lump-free tea.
3. Add water
Pour in the 70 ml just-off-boil water. Anything hotter scalds the leaf; cooler won’t froth.
Pour in the 70 ml just-off-boil water. Anything hotter scalds the leaf; cooler won’t froth.
4. Whisk like you mean it
Hold the whisk vertically; draw rapid “M” or “W” strokes for 15–20 s until a fine, even foam appears. Think: tiny beer head, not dish-soap bubbles.
Hold the whisk vertically; draw rapid “M” or “W” strokes for 15–20 s until a fine, even foam appears. Think: tiny beer head, not dish-soap bubbles.
5. Sip, don’t gulp
Rotate the bowl in your palm, breathe in the sweet-grass aroma, drink in three calm sips.
Rotate the bowl in your palm, breathe in the sweet-grass aroma, drink in three calm sips.
Troubleshooting
- Bitter? Lower water temp or use fresher powder.
- No foam? Whisk faster or check if whisk prongs are broken.
- Sediment? Sift again.
That’s it—ancient ritual, modern kitchen. Once you taste the silky umami you’ll understand why the Japanese call matcha “liquid Jade.”