How to Make a Matcha (Usucha)
The traditional way — sifted matcha and just-under-boiling water whisked to a fine jade foam. Grassy, sweet, and clean.
- Serves
- 1 (2.5 oz)
- Time
- 2 min
- Skill
- Medium
- Gear
- Chawan bowl + bamboo whisk
Ingredients
- 2 g (1 tsp) ceremonial matcha, sifted
- 60–70 ml water at 70–80°C / 160–175°F
- Bamboo whisk (chasen)
Method
- 1
Sift 2 g of matcha into a warm bowl to remove clumps.
- 2
Add a splash of the 70–80°C water and whisk to a smooth paste.
- 3
Add the rest of the water.
- 4
Whisk briskly in a W or M motion (not circles) for 15–20 seconds until a fine foam rises.
Best results: Never use boiling water — above ~80°C scalds matcha bitter. The zig-zag whisk motion is what builds the foam.
Why it works
Usucha ('thin tea') is the everyday ceremonial preparation and the truest test of a matcha's quality — with nothing but water to hide behind, a good ceremonial grade tastes sweet and umami-rich, while a lower grade turns flat and astringent. Water temperature is the make-or-break variable: matcha's delicate amino acids scald above 80°C, tipping the flavor from sweet to bitter.
Frequently asked
What water temperature should I use for matcha?
70–80°C (160–175°F) — never boiling. Hotter water scalds matcha's amino acids and makes it bitter. Let just-boiled water sit a minute or two before whisking.
Do I need a bamboo whisk (chasen)?
It gives the best fine foam and dissolves clumps most evenly, but a small electric frother or a sealed jar shaken hard will also produce a smooth, lump-free bowl.
Keep brewing
Make it with Moksha
Organic, small-batch matcha — roasted fresh and shipped to your door.