An encyclopedia of drinks — mixed, poured, brewed and whisked
No. 116 Matcha
Ippodo's basic thick matcha: 4 g sifted matcha, 30 ml water at 80°C, mixed slowly for 15 seconds without frothing.
Makes 1 drink · about 3 min to make
Ounces are US fluid ounces (29.57 ml), rounded.
Koicha uses twice the matcha and half the water of usucha, giving a thick, glossy tea. It is kneaded slowly with the whisk rather than frothed. Higher-grade matcha is used for koicha.
Koicha is made with higher-grade matcha and is not foamed, so it keeps more of the original taste of the tea.
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No. 117 · Matcha
Matcha whisked into a small amount of hot water, then topped with steamed or frothed milk. A house recipe.
Photo: Irvan Ary Maulana, CC BY-SA 4.0
No. 118 · Matcha
Whisked matcha poured over cold milk and ice for a layered green-and-white drink. A house recipe.
No. 115 · Matcha
Ippodo's basic thin matcha: 2 g sifted matcha, 60 ml water at 80°C, whisked vigorously for 15 seconds.
