An encyclopedia of drinks — mixed, poured, brewed and whisked
No. 115 Matcha
Ippodo's basic thin matcha: 2 g sifted matcha, 60 ml water at 80°C, whisked vigorously for 15 seconds.
Makes 1 drink · about 3 min to make
Ounces are US fluid ounces (29.57 ml), rounded.
Usucha is the everyday, lighter way to drink matcha, whisked into a fine froth. The quantities here are from the Kyoto tea company Ippodo. Sifting stops lumps, and preparing it quickly keeps the fragrance.
More about tools and grades in our matcha guide.
Matcha is a fine powder of green tea made from shade-grown leaves; usucha is foamed, which reduces astringency, while koicha is not.
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No. 118 · Matcha
Whisked matcha poured over cold milk and ice for a layered green-and-white drink. A house recipe.
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.
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