To make usucha, whisk about 2 grams of matcha with 60 to 70 mL of hot water until the tea is evenly mixed and lightly frothy.
What Do You Need to Make Usucha?
- About 2 g of matcha
- 60 to 70 mL of water
- Water around 75 to 80°C
- A matcha bowl or wide bowl
- A bamboo whisk
- A sifter
- A scale or matcha spoon for measuring
For more context on the style itself, read What Does Usucha Mean?
How to Make Usucha Step by Step
- Warm the bowl and soften the whisk. Add hot water to the bowl and place the whisk tips in the water briefly. Empty the bowl and dry it. See our guide to soaking a bamboo whisk for more detail.
- Sift the matcha. Sift about 2 g of matcha into the bowl to break up clumps.
- Add the water. Pour in 60 to 70 mL of water at around 75 to 80°C.
- Whisk quickly. Use your wrist to move the whisk rapidly back and forth in a loose W or M motion. Keep the whisk moving through the tea without pressing or scraping the tines against the bottom of the bowl.
- Finish after about 15 to 20 seconds. Stop once the matcha is evenly dispersed and you have a layer of fine bubbles. Drink it soon after whisking.
Does Usucha Need a Thick Layer of Foam?
No. A fine layer of foam is common, but a thick foam cap is not what defines usucha. The more important goal is a smooth, evenly dispersed bowl of matcha without large clumps.
What If Your Usucha Tastes Too Strong or Too Weak?
If it tastes too strong or bitter, add a little more water or try slightly cooler water. If it tastes too light, use a little less water or slightly more matcha.
Change one thing at a time so you can find the ratio you prefer. For more measuring guidance, see How Much Matcha Powder Should You Use?
How Is Usucha Different From Koicha?
Usucha is thinner, uses more water relative to the amount of matcha and is whisked to disperse the tea. Koicha is much thicker and is mixed with a slower kneading motion rather than whisked for foam.
A Simple Usucha Ratio to Remember
Start with 2 g of matcha, 60 to 70 mL of water at about 75 to 80°C, and roughly 15 to 20 seconds of brisk whisking. From there, adjust the ratio slightly to suit the matcha and your taste.
