Matcha has been consumed in Japan for a thousand years for its medicinal benefits and for its use in the traditional tea ceremony, Cha Dao. There are two main ways to prepare a traditional Ceremonial Matcha. One is called Koicha which is rather thick and heavy and the other is Usucha which is lighter and more frothy. If you find these styles of drinking Matcha too strong, try adding a dash of Coconut Milk to balance the flavour.
Matcha Usucha
Matcha Koicha
1. preheat bowl using boiling water*
2. dry bowl with cloth*
3. add 3-4 scoops of Genuine Tea Matcha Uji
4. add 50ml hot water (70 - 80 C)
5. whisk but do not create foam
Matcha Usucha
1. preheat bowl using boiling water*
2. dry bowl with cloth*
3. add 1-2 scoops of Genuine Tea Matcha Uji
4. add 25ml hot water (70 - 80 C)
5. whisk briskly to create foam
6. top up with 75ml water
*the preheating step is the traditional way to prepare the bowl to avoid shocking the leaves. Although, purists would insist that this is a necessary step, it can be omitted to save time.
