How to Make Usucha (薄茶) – Light Matcha Tea
Usucha, or “light tea,” is a simple and refined way to enjoy matcha, highlighting its delicate flavor and fresh aroma. Unlike Koicha (濃茶), or “thick tea,” Usucha uses a smaller amount of matcha powder, creating a smooth, frothy, and balanced experience. This method is different from the traditional Japanese tea ceremony but still allows you to appreciate the pure essence of matcha.
Let’s prepare the essentials and brew a perfect cup of Usucha.

Equipment
– Chawan (抹茶碗) – A matcha bowl for whisking and serving tea.
– Chasen (茶筅) – A bamboo whisk for blending matcha smoothly and creating fine foam.
– Chashaku (茶杓) – A bamboo scoop for measuring matcha powder.

Ingredients
– MATCHAZUKI Excellent Grade Matcha – 1 ½ chashaku scoops (approximately 1 teaspoon).
– Hot Water (80°C) – 60 ml.

Instructions
1. Preparing the Matcha
– Sift the matcha powder into a Chawan to prevent clumping.
– Slowly pour 60 ml of hot water (80°C) over the matcha.
2. Whisking the Matcha
– Hold the Chasen and whisk in a quick “W” or “M” motion, moving back and forth.
– Continue whisking until the matcha is fully blended, and a fine layer of green foam forms on the surface.
3. Serving & Enjoying
– Serve immediately in the Chawan and enjoy the fresh, vibrant taste of matcha.

How to Achieve the Right Water Temperature (80°C)
1. Boil water to 100°C.
2. Transfer it to another container (such as a tea cup) to cool it down by about 10°C.
3. Let it sit briefly before pouring over the matcha, ensuring the optimal 80°C temperature for brewing.

Pro Tip
Matcha does not dissolve in water but remains suspended. For the best flavor and texture, drink it immediately before the matcha starts settling at the bottom.
Now, enjoy your perfectly crafted Usucha—an elegant and refreshing way to experience premium matcha.