Preparing a matcha - Tips

Equipment:

You will need a Chawan (matcha bowl), a Chasen (bamboo whisk) and a matcha spoon. The most important utensil is the bamboo whisk. The other equipment can be replaced with a classic bowl and a teaspoon.

Prepare your matcha to perfection:

Follow our infographics and videos to master each step and reveal all the richness of the unique flavors of our Kyoyu teas.

Enjoy an authentic experience:

Follow our advice to get the most out of each cup and share an exceptional moment with your loved ones.

Usucha / Koicha

Matcha can be prepared in two traditional Japanese styles, which differ in texture, taste, and occasion of consumption:

  1. Usucha :
    Literally “ light tea ,” Usucha is a lighter, more fluid version of matcha. It is prepared with less matcha powder and more hot water (usually 2g per 60ml of water ). This style is often appreciated for its frothy texture and delicate taste, perfect for everyday consumption or for discovering matcha.
  2. Koicha :
    Meaning “ thick tea ,” koicha is much denser and richer. It is prepared with a generous amount of matcha powder (usually 4g per 30-40ml of water), which results in a thick, almost syrupy texture. This style is reserved for tea ceremonies and uses only the finest ceremonial-grade matcha. Koicha offers an intense, umami flavor and less bitterness.

To discover in detail how to prepare a delicious matcha step by step and watch explanatory videos, go to our blog by clicking here !

Illustration artistique de style Japonais, des étapes de préparation d'un matcha usucha, avec en bas à droite, le dessin d'une femme tenant un bol chawan dans ses mains. Autour, des illustrations numérotées montrent chaque étape et les accessoires nécessaires, comme la passoire, le fouet chasen et la cuillère chashaku entre autre.

How to prepare an "Usucha" matcha

  1. Pour hot water into the bowl (Chawan in Japanese),
  2. Soak your bamboo whisk (Chasen in Japanese) for a few seconds to relax it,
  3. Empty the bowl, wipe it with a cloth,
  4. Sift 2g of matcha,
  5. Carefully add 60ml of water at 80°C,
  6. Whisk vigorously in a W shape for 20-30 seconds. Do not press too hard,
  7. Lift the whisk and whisk gently on the surface to break up any large bubbles on the surface,
  8. Enjoy your preparation!
Illustration artistique de style Japonais, des étapes de préparation d'un matcha latte, avec au centre, le dessin d'une femme tenant un bol chawan dans ses mains. Autour, des illustrations numérotées montrent chaque étape et les accessoires nécessaires, comme la passoire, le fouet chasen et la cuillère chashaku entre autre.

How to make a matcha latte

  1. Pour hot water into the bowl (Chawan in Japanese),
  2. Soak your bamboo whisk (Chasen in Japanese) for a few seconds to relax it,
  3. Empty the bowl, wipe the bowl with a cloth,
  4. Sift 4-5g of matcha depending on the intensity of the desired taste,
  5. Carefully add 30ml of cold milk,
  6. Whisk vigorously in the shape of an "infinity" sign for 1 minute,
  7. Add (or not) 2-5g of sugar syrup according to your desires of the moment,
  8. Prepare a glass filled with ice cubes with 120ml of milk and pour your preparation on top.
Illustration artistique de style Japonais, des étapes de préparation d'un matcha glacé, avec à droite, le dessin d'une femme tenant un verre transparent dans ses mains. Autour, des illustrations numérotées montrent chaque étape et les accessoires nécessaires, comme la passoire, le fouet chasen et la cuillère chashaku entre autre.

How to Make Iced Matcha

  1. Pour hot water into the bowl (Chawan in Japanese),
  2. Soak your bamboo whisk (Chasen in Japanese) for a few seconds to relax it,
  3. Empty the bowl, wipe the bowl with a cloth,
  4. Sift 4g of matcha, depending on the intensity of the desired taste you can adjust the quantity,
  5. Carefully add 30ml of water at 85°C,
  6. Whisk for 5 seconds to remove lumps,
  7. Whisk vigorously for 20-30 seconds in a W shape without pressing too hard,
  8. Add 130ml of cold water and mix everything together,
  9. Pour your preparation into a glass with ice cubes.

For more details, read our blog articles

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