How to make usucha (thin matcha)
Usucha is thin, straight bowl matcha: sift about 1.5–2 g of matcha into a warm bowl, add 60–70 ml of water at 70–75°C, and whisk with a chasen until smooth and lightly foamy. The ratio is a starting point; adjust the water or matcha to taste.
What you need
- 1.5–2 g matcha (about 1–2 level teaspoons, depending on the powder and spoon)
- 60–70 ml water
- A chawan or wide bowl, a fine sieve, and a bamboo chasen
- A scale and thermometer if you have them
Steps
- Warm the bowl and chasen. Rinse the bowl with warm water and briefly wet the chasen; empty and dry the bowl. This helps the whisk move comfortably.
- Sift the matcha. Sift 1.5–2 g into the bowl to break up clumps.
- Add the water. Add 60–70 ml of water at 70–75°C, our house temperature for straight preparations. Avoid boiling water.
- Make a smooth paste. Use the chasen to combine the powder with a small splash of the water, working out dry pockets before adding the rest.
- Whisk briskly. Whisk from the wrist in a quick W or M motion for roughly 10–15 seconds. Keep the tines just off the bottom rather than grinding them into the bowl.
- Finish the surface. Slow down, skim the surface to even out larger bubbles, then lift the chasen through the centre. Drink promptly.
Ratio and temperature notes
Japanese tea educators and producers commonly publish around 1.5–2 g to 60–70 ml, with traditional preparation guidance often around 70–85°C. WHISK. uses 70–75°C for this straight bowl recipe. Water, bowl shape, cultivar, and personal taste all change the result.
Common fixes
- Lumps: sift first and make a paste before adding all the water.
- Bitter or harsh: check that the water is not boiling and try the lower end of the temperature range.
- Flat foam: use a clean, damp chasen and whisk quickly from the wrist; very old or damaged tines may not aerate well.
Explore WHISK.
For bowl-first cups, start with Uji Hikari or Saemidori. For thick tea, see how to make koicha. Join the restock list on the matcha collection when sold out.