Traditional usucha matcha in a white chawan

Usucha Matcha 薄茶

Name: Usucha Matcha 薄茶
Prep time: 5 min
Total time: 5 min
Yield: 1 serving
Cuisine: Japanese
Ingredients: 2g Eupouria Organic First Harvest Matcha; 60 mL hot water, approximately 80°C

Usucha, meaning “thin tea”, is the most common traditional way to prepare matcha. Made with a small amount of matcha and hot water, it has a smooth, light consistency with a fine layer of foam and allows the flavour of the matcha to take centre stage.

Prep Time 5 minutes

Servings 1 serving

Matcha 2g

Ingredients

2g Eupouria Organic First Harvest Matcha
60 mL hot water, approximately 80°C

1. Sift matcha

2 g (0.07 oz)
1.5 heaping tea ladles or 1 level teaspoon.

2. Add hot water

60 mL (2 oz) 80°C (176°F)
Pour hot water into your bowl (chawan).

3. Whisk

Whisk vigorously in an "M" shape until smooth.

Tips for Making Smooth Usucha Matcha

Sift your matcha: Sifting removes small clumps and helps the matcha combine evenly with the water.

Use water around 80°C: Avoid boiling water, which can overpower the matcha's more delicate flavours.

Whisk quickly, not in circles: Use a brisk back-and-forth or “M” motion with your chasen rather than stirring around the bowl.

Relax your wrist: A loose wrist creates faster movement and helps develop a finer layer of foam.

Drink it fresh: Usucha is best enjoyed shortly after whisking, before the matcha begins to settle.

Make It with Eupouria Matcha

Great matcha recipes start with quality matcha. Eupouria's Organic First Harvest Matcha is sourced primarily from Kagoshima, Japan and stone-milled for natural sweetness, creamy texture and deep umami.

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Frequently Asked Questions

What is usucha matcha?

Usucha means “thin tea” and is a traditional style of matcha prepared by whisking matcha powder with hot water to create a smooth, relatively light drink with a fine layer of foam.

How much matcha is used for usucha?

This recipe uses 2g of matcha with 60 mL of hot water for one serving.

What temperature should the water be for usucha?

Around 80°C works well. Water that is too hot can increase bitterness and mask some of matcha's more delicate flavours.

What is the difference between usucha and koicha?

Usucha uses less matcha and more water to create a lighter, whisked tea, while koicha uses more matcha and less water to create a much thicker consistency.

Should usucha have foam?

Usucha is commonly whisked until a fine layer of foam forms across the surface, although preparation styles can vary.