May 21, 2024
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.
TEAWARES
- Black Chawan (bowl)
- Chasen (bamboo whisk)
- Chasen holder (whisk holder)
- Scoop
- Sift
INGREDIENTS
- 4 g of Okumidori powder
- 60 ml of warm water (70 - 80°C preferred)
DIRECTIONS
1. Sieve 4 g of Okumidori powder.
2. Add 60 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.
