Usucha — The Classic Way to Sip Matcha

This is the most common way to enjoy matcha in Japan: smooth, frothy, and focused.
Unlike matcha lattes, usucha is made with just matcha and hot water — no milk, no sugar — allowing the rich umami and pleasant bitterness of matcha to shine through.

Ingredients

• 1 tsp matcha powder (2g)
• 2 oz / 60 ml hot water (around 80°C / 175°F)
• A small whisk (chasen) or milk frother
• A tea bowl or wide cup

Steps

Step 1
Sift 1 tsp (2g) of matcha into your tea bowl to remove clumps.
This ensures a smooth and lump-free result.

Step 2
Add 2 oz (60 ml) of hot water (around 80°C / 175°F).
Avoid boiling water, which can make the matcha taste too bitter.

Step 3
Whisk briskly in a zig-zag (M or W-shaped) motion using a bamboo whisk (chasen) until a fine layer of foam appears on the surface.
Aim for a light, frothy texture that feels balanced — not too thick, not too watery.

Tips

• For beginners, adding a small amount of sugar is fine — but usucha is traditionally served unsweetened.
• Shizune Matcha is ideal for usucha, thanks to its well-balanced taste and smooth finish.

Why We Love It

Simple. Pure. Grounding.
Drinking usucha is not just about taste — it’s about taking a quiet moment to be present.
A ritual of calm in your day.