Matcha is a fine powder made from green tea leaves that are shade-grown, which gives matcha its bright green colour and strong umami flavour. Instead of steeping leaves and throwing them away, you whisk the powder into water and drink the whole leaf.
Usucha and koicha
There are two traditional ways to prepare matcha:
- Usucha ('thin tea') is the everyday style, whisked to a froth. Foaming reduces astringency.
- Koicha ('thick tea') uses twice the matcha and half the water. It's kneaded slowly rather than foamed, and higher-grade matcha is used.
The Kyoto tea company Ippodo gives these basic quantities:
- Usucha: 2 g matcha, 60 ml water at 80°C, whisked vigorously for about 15 seconds.
- Koicha: 4 g matcha, 30 ml water at 80°C, mixed slowly for about 15 seconds.
Ippodo says preparing usucha quickly is the secret to enjoying its full fragrance.
The tools
- Chasen (bamboo whisk): its many fine tines create the froth.
- Chawan (tea bowl): wide enough to whisk in.
- Chashaku (bamboo scoop): Ippodo equates 2 g with about 1.5 heaped scoops, or 1 level teaspoon.
- A fine sieve: matcha clumps easily, so sift it into the bowl.
- A temperature-control kettle or thermometer: water at around 80°C, not boiling.
- Scales that read to 0.1 g help with consistency.
Step by step: usucha
- Sift 2 g of matcha into the bowl.
- Add 60 ml of water at 80°C.
- Whisk vigorously for about 15 seconds until the surface is covered with fine froth.
- Drink it straight away.
Lattes and iced matcha
For a matcha latte, whisk the matcha with a little water first so there are no lumps, then add hot frothed milk. For an iced matcha latte, pour the whisked matcha over cold milk and ice.
Try the recipes: usucha and koicha.
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Sources
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