Usucha (Thin) Recipe | Ceremonial Grade Matcha

Usucha, also known as 'thin tea',  is a style of matcha preparation commonly enjoyed in Japanese tea ceremonies. Unlike "Koicha", a thick version of matcha,  usucha uses less matcha powder and more water, resulting in a lighter, frothier tea. 

Usucha is typically made with a ceremonial grade of matcha, which has a more delicate flavour and vibrant green colour.

Usucha should have a balanced taste with a slight sweetness and a gentle umami finish, hence making it suitable for an everyday drinking. 


  • Black Chawan (bowl)
  • Chasen (bamboo whisk)
  • Chasen holder (whisk holder)
  • Scoop
  • Sift


  • 4 g of Okumidori powder
  • 60 ml of warm water (70 - 80°C preferred) 


1. Sieve 4 g of Okumidori powder.

   2. Add 40 ml of warm water (70 - 80°C preferred)

3. Start foaming the mixture by whisking in a 'zig-zag' motion, creating a 'M' shape.

4. After whisking for about 15 seconds, a nice foam with even air bubbles will form.