How to Make Matcha: Traditional Usucha & Koicha at Home

Matcha, the vibrant powdered green tea from Japan, is cherished not only for its health benefits but also for the serene ritual of its preparation. While it might seem intimidating, learning to make traditional Matcha at home is surprisingly accessible, rewarding, and can become a mindful practice. This guide will walk you through the steps for preparing two traditional styles: Usucha (薄茶 - thin tea), the everyday ceremonial tea, and Koicha (濃茶 - thick tea), a more intense and ceremonial preparation.

Essential Tools for Your Matcha Journey

Before you begin, gather these traditional tools for the best experience:

1. Matcha Bowl (Chawan - 茶碗): A wide-mouthed bowl designed for whisking.
2. Bamboo Whisk (Chasen - 茶筅): Essential for creating a smooth, frothy texture without clumps.
3. Bamboo Scoop (Chashaku - 茶杓): For precisely measuring Matcha powder.
4. Fine Mesh Sieve (Furui - 篩): To sift the Matcha and prevent clumps.
5. Kettle or Thermos: For heating water to the correct temperature.
6. Ceramic Spoon or Small Ladle: For scooping hot water.

TEANOO MATCHA

Step-by-Step: Preparing Usucha (Thin Tea)

Usucha is the most common style of Matcha preparation, characterized by its frothy, light texture.

1. Warm Your Bowl: Pour some hot water (around 80-90°C / 175-195°F) into your Chawan. Swirl it around to warm the bowl and the Chasen. Discard the water.
2. Sift the Matcha: Measure 1-2 Chashaku scoops (about 1-2 grams) of high-quality ceremonial grade Matcha into the sifter. Gently tap or use your Chashaku to push the powder through the sieve into the warmed, dry Chawan. This is crucial for a smooth, clump-free tea.
3. Add Hot Water: Heat fresh water to approximately 70-80°C (160-175°F). Avoid boiling water, as it can scald the delicate Matcha and make it bitter. Add about 60-70 ml (2-2.5 oz) of hot water to the Chawan.
4. Whisk Vigorously: Hold the Chasen with your fingers, keeping your wrist relaxed. Use a rapid “W” or “M” motion, moving the whisk back and forth across the bottom of the bowl, not stirring in circles. The goal is to create a fine foam with tiny bubbles.
5. Finishing Touch: Once a rich foam covers the surface, gently draw the Chasen up through the foam to break any larger bubbles and create a smooth finish.
6. Enjoy Immediately: Drink your Usucha while it’s still warm and frothy.

TEANOO MATCHA

Step-by-Step: Preparing Koicha (Thick Tea)

Koicha is a more formal and intense preparation, used in higher-level tea ceremonies. It has a thicker, more viscous consistency and a richer, more profound flavor.

1. Warm Your Bowl and Whisk: Similar to Usucha, warm your Chawan with hot water (around 80-90°C) and use it to soften the Chasen tines. Discard the water.
2. Sift More Matcha: Use a larger amount of Matcha for Koicha – typically 3-4 Chashaku scoops (about 3-4 grams) per serving. Sift it thoroughly into the Chawan.
3. Add Less Water: Use only about 30-40 ml (1-1.5 oz) of hot water, heated to around 70-80°C (160-175°F). The ratio of Matcha to water is much higher.
4. Knead and Fold: Instead of rapid whisking, use a slower, more deliberate kneading or folding motion with the Chasen. You are aiming to create a thick, smooth paste, not a frothy foam. Press the Matcha against the side of the bowl to ensure it’s fully incorporated.
5. Adjust Consistency: If the mixture is too thick, add a tiny bit more water. If it’s too thin, add a touch more sifted Matcha.
6. Serve and Enjoy: Koicha is traditionally shared from a single bowl among guests, each taking a sip. It’s savored slowly for its deep, rich flavor.

Tips for the Best Matcha:

• Quality Matters: Use ceremonial grade Matcha for drinking on its own. Culinary grade is better suited for cooking or lattes where milk and sweeteners might mask subtle flavors.
• Freshness: Matcha is best enjoyed fresh. Store it in an airtight container in a cool, dark place (refrigeration is recommended) and consume it within a few months of opening.
• Practice: Don’t be discouraged if your first attempt isn’t perfectly frothy. The more you practice, the better your whisking technique will become!

Conclusion: Embrace the Ritual

Preparing Matcha is an act of mindfulness. It’s a chance to slow down, engage your senses, and create a moment of calm in your day. Whether you choose the light froth of Usucha or the profound depth of Koicha, the process itself is as rewarding as the delicious beverage you’ll create. Enjoy your homemade Matcha!