How to prepare matcha

How to Prepare Matcha Like a Pro: Usucha, Koicha, and Latte

At Yamada Chaya, we believe that making matcha is both a ritual and a delight. Whether you’re enjoying a traditional thin tea, a rich thick tea, or a modern latte, the right technique brings out the vibrant flavor, color, and aroma of every scoop. Here’s a simple guide to three popular ways to prepare matcha and hojicha at home.

1. Usucha (薄茶) – Thin Tea
Usucha, or thin tea, is the most common form of ceremonial matcha and perfect for daily enjoyment.

Ingredients & Tools:

• 2g of ceremonial-grade matcha

• 60ml water at ~80°C

• Chawan (tea bowl)

• Chasen (bamboo whisk)

• Fine sifter

Instructions:

1. Sift 2g of matcha into your chawan to remove clumps.

2. Pour in 60ml of water at around 80°C.

3. Whisk in a zigzag motion (like an “M” or “W”) until fully combined.

4. Continue whisking gently until the desired foam forms on top.

Tip: The foam should be light and velvety, creating a smooth drinking experience. Usucha is delicate, sweet, and slightly vegetal - perfect for a mindful morning ritual.

2. Koicha – Thick Tea
Koicha is a richer, more concentrated matcha, traditionally used in formal Japanese tea ceremonies.

Ingredients & Tools:

• 4g of ceremonial-grade matcha

• 30ml water at ~80°C

• Chawan (tea bowl)

• Chasen (bamboo whisk or gentle kneading motion)

• Fine sifter

Instructions:

1. Sift 4g of matcha into your chawan.

2. Add 30ml of water at around 80°C.

3. Use the chasen to gently knead the matcha into the water, forming a smooth paste.

Tip: Koicha is dense and luxurious, with a rich umami flavor and minimal foam. It’s meant to be savored slowly — one sip at a time.

3. Matcha or Hojicha Latte
A latte is a modern, cozy twist on traditional tea- ideal for those who prefer a creamier beverage.

Ingredients & Tools:

• 4g of matcha or hojicha

• 60–80ml water at ~80°C

• 180ml milk (hot or cold)

• 10ml sweetener (optional)

• Chawan and chasen

Instructions:

1. Sift 4g of matcha or hojicha into a tea bowl.

2. Pour in 60–80ml of water at around 80°C.

3. Whisk in a zigzag motion until fully combined and foamy.

4. Pour the mixture over 180ml of milk.

5. Add 10ml of sweetener if desired and stir gently.

Tip: Adjust the milk and sweetener to your taste- this latte style highlights the nutty, roasted notes of hojicha or the sweet, umami character of matcha.

Final Tips for Perfect Matcha

• Always use usucha or koicha grade matcha for sipping tea. High-end culinary grade or a blend of 1st & 2nd harvest matcha is great for lattes.

• Keep water below boiling (around 80°C) to preserve flavor and prevent bitterness.

• Sifting the powder ensures a smooth, clump-free cup.

• Whisking technique matters: zigzag motion for foam, gentle kneading for thick tea.

With these simple steps, you can enjoy authentic Japanese tea experiences right at home, whether it’s a quick usucha, a ceremonial koicha, or a comforting latte.