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How to Prepare Matcha

April 19th, 2009

As promised, here is a video on how to properly prepare matcha. Just listening to the lulling voice of the narrator is enough to transport you to a tranquil Japanese garden leading to a tea house for the tea ceremony!

Matcha is truly unique. Not only is it the only tea in powder form, but special utensils are used to prepare this drink—chasen (bamboo tea whisk), matcha-chawan (tea bowl), and chashaku (tea ladle).

There are two ways to prepare matcha: Usucha, the thin matcha which is the standard and consumed on a daily basis, and Koicha, the thicker matcha which is used in tea ceremonies and special tea parties.

For usucha, you need about 1 1/2 heaping chashaku or 2 grams of matcha (about 1 measuring teaspoon) and 70 ml of hot (not boiling!) water (about 1/3 cup). For koicha, you need 4 chashaku or 4 grams of matcha and 50 ml of hot water (about 1/4 cup). Only the higher grades of matcha are suitable for koicha. If you use the lower grade, the tea will be bitter.

To achieve the fine foam, the matcha powder and water are whisked using a quick back and forth motion as if writing the letter “M”.

I only prepare the thin matcha although the one I have right now can also be made as a koicha. Koicha is indeed very thick as can be seen here.

As long as you love the green tea you’re drinking, I believe one can enjoy drinking matcha even without the proper tools. I know because I do.

Entry Filed under: Articles, Tea