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

• 80-120ml 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 80-120ml of milk depending on how strong you want the matcha or hojicha flavour to be. More milk will make the tea flavour less prominent.

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.