From Ceremonial to Casual: Exploring Different Matcha Preparation Styles
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Category
Beverages
Cuisine
Japanese
Author:
Nataliia Petrova
Servings
1-2
Prep Time
15 minutes
Cook Time
5 minutes
Discover the art of matcha preparation with this comprehensive guide covering both traditional Japanese ceremonial methods and modern contemporary styles. Learn to make authentic Usucha (thin tea) and Koicha (thick tea) using ceremonial techniques, plus create a delicious hot matcha latte for everyday enjoyment. This recipe bridges centuries-old traditions with modern innovation, offering three distinct ways to experience the earthy, umami-rich flavor of matcha green tea.
Ingredients
Making Usucha (Thin Tea)
- 1-1.5 tsp high-quality ceremonial-grade matcha powder
- 2-3 oz (60-90 ml) hot water (175°F / 80°C)
Making Koicha (Thick Tea)
- 2-4 tsp high-quality ceremonial-grade matcha powder
- 1-2 oz (30-60 ml) hot water (175°F / 80°C)
Hot Matcha Latte
- 1 tsp culinary-grade matcha green tea powder
- ¼ cup hot water (160–180°F)
- ¼ cup warmed milk (any milk of choice)
- Optional: sweetener of choice (to taste)
- Optional: vanilla bean or cinnamon (for added flavor)
Directions
Equipment Needed
You'll need a matcha bowl, bamboo matcha whisk (Chasen), and fine mesh sifter for traditional preparations
Making Usucha (Thin Tea)
- Preheat your matcha bowl by pouring hot water into it, swirling to warm the sides, then discard the water.
- Sift 1-1.5 teaspoons of matcha powder through a fine mesh sifter into the warmed bowl to break up clumps.
- Carefully pour 2-3 ounces of warm water (175°F or 80°C) over the sifted matcha powder.
- Using your bamboo whisk, whisk the matcha and water together in a zig-zag motion until a frothy layer forms on the surface.
- Whisk briskly and continuously until you achieve a smooth, frothy consistency with minimal lumps.
- Enjoy by taking small sips to appreciate the delicate flavor.
Making Koicha (Thick Tea)
- Preheat your matcha bowl by pouring hot water into it, swirling to warm the sides, then discard the water.
- Sift 2-4 teaspoons of matcha powder through a fine mesh sifter into the warmed bowl.
- Slowly pour 1-2 ounces of warm water (175°F or 80°C) over the sifted matcha powder.
- Mix the matcha and water slowly in a gentle, circular motion using the bamboo tea whisk.
- Create a thick, smooth, and glossy consistency without froth - do not whisk vigorously.
- Once fully blended, drink slowly to appreciate the rich, concentrated flavor.
Hot Matcha Latte
- Sift the matcha powder into a large mug to remove any clumps.
- Add hot water (160-180°F) to the matcha.
- Using a matcha whisk or small kitchen whisk, whisk briskly in an up-and-down motion for about 30 seconds until frothy.
- Pour warm milk over the frothed matcha tea.
- Taste and adjust flavors by adding vanilla, cinnamon, sweetener, or additional water or milk as desired.
Recipe Note
Tips for Perfect Results:
- Use ceremonial-grade matcha for traditional preparations and culinary-grade for lattes.
- Keep water temperature between 160–180°F to avoid bitter taste.
- For iced version, add ingredients and ice to a jar, cover and shake vigorously.
- Blender method: combine all ingredients and blend on high until creamy and frothy.
- Practice makes perfect - adjust quantities to find your preferred taste balance
