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What is Usucha?

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Usucha, or “thin tea,” is a traditional Japanese matcha tea known for its lighter and less concentrated form compared to Koicha (thick tea). It is commonly enjoyed in everyday tea ceremonies for its smooth, frothy texture and refreshing taste.

 

Step-by-Step Recipe for Making Usucha

 

Ingredients:

 

2 grams of high-quality matcha powder (about 1 teaspoon)

70 mL of warm water (approximately 1/4 cup) at 85°C

 

Equipment:

 

    •    Chawan (tea bowl)

    •    Chasen (bamboo whisk)

    •    Chashaku (bamboo scoop)

    •    Fine sieve

 

Instructions:

 

    1.    Prepare Your Equipment:

    •    Warm the Chawan by filling it with hot water. Let it sit for a minute, then discard the water and dry the bowl with a clean cloth.

    •    Moisten the Chasen by placing it in a cup of warm water for a few minutes. This helps prevent the bamboo tines from breaking.

    2.    Sift the Matcha:

    •    Sift the matcha powder into the Chawan using a fine sieve to ensure a smoother, lump-free tea.

    3.    Measure the Matcha:

    •    Use the Chashaku to scoop 2 grams (about 1 teaspoon) of matcha powder into the Chawan.

    4.    Add Hot Water:

    •    Pour 60 mL (approximately 1/4 cup) of hot water into the Chawan. The water should be at 80°C. To achieve this, boil the water and let it cool down for a minute or two.

    5.    Whisk the Matcha:

    •    Hold the Chawan with one hand and the Chasen with the other. Whisk the matcha briskly in a W or M motion for about 15 seconds. The goal is to create a smooth, frothy layer on the surface of the tea.

  

 6.    Serve and Enjoy:

    •    Once the matcha is well-mixed and frothy, it is ready to drink. Enjoy the Usucha directly from the Chawan, savoring its delicate flavors and smooth texture.

 

By following these steps, you can create a delightful bowl of Usucha that captures the essence of traditional Japanese tea ceremonies. This method is based on high-end Japanese teahouse practices, ensuring an authentic and refined matcha experience.

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