Usucha
A thin, everyday bowl of matcha. Bright, aromatic, slightly foamy on top.
- Matcha
- 2 g (1 tsp, sifted)
- Water
- 70 ml · 165–175°F
- Whisk
- 20–30 seconds, M-motion
- Best for
- Kagoshima Signature
How to whisk a proper bowl.
Three preparations we drink daily. Ratios and temperatures are a starting point — adjust to your lot and your palate.
Koicha
A concentrated, syrupy preparation. Reserve grade only — the profile has to hold up.
- Matcha
- 4 g (2 tsp, sifted)
- Water
- 40 ml · 160°F
- Whisk
- Slow, kneading motion, ~30s
- Best for
- Kakegawa Reserve
Matcha Latte
Whisk a shot of matcha, then combine with steamed or cold milk. Café-grade matcha holds up to dairy.
- Matcha
- 2 g (1 tsp)
- Water
- 60 ml · 175°F
- Milk
- 6–8 oz, steamed or cold
- Best for
- Café Matcha
A few notes
- · Sift the matcha. It's the single change with the biggest payoff — no clumps, better foam.
- · Never use boiling water. Above 180°F, matcha turns bitter and loses aroma.
- · Whisk with your wrist, not your arm. Fast M or W motion, keep the tip of the chasen just off the bowl.
- · Store your matcha sealed and cold. Air, heat, and light are the enemies.
Equipment
The short list
- · Chawan (matcha bowl)
- · Chasen (bamboo whisk, 80–100 prong)
- · Chashaku (bamboo scoop) or 1 tsp measure
- · Fine-mesh sifter
- · Thermometer or variable-temp kettle