How to make Matcha: Easy 5-Minute Guide to Perfect Foamy Matcha

The basic recipe 

Feature	Usucha (Thin Tea)	Koicha (Thick Tea)	Matcha Latte
Recommend Ratio  (product specific)	01 and 02 : 2g tea + 60ml 80℃ water	01 : 4g tea + 40ml 80℃ water	02 : 5g tea + 40ml 80℃ water + 150ml milk  03 : 4g tea + 40ml 80℃ water + 150ml milk
Top Layer	Airy, fine micro-foam	Glossy, still surface	Velvety steamed milk/foam
Visual	"The Cappuccino"	"The Molasses"	"The Emerald Cloud"
Occasion	Casual, everyday	Formal tea ceremonies	Casual, everyday

 

Steps

Follow these steps to prepare authentic thin matcha tea (Usucha), creamy matcha latte and an intense thick tea (Koicha).

Thin matcha tea (Usucha)

1. Sift the Matcha Powder

Place a fine-mesh strainer over your tea bowl (chawan). Sift 2g (approx. 1 tsp) of high-quality matcha powder to remove clumps. This ensures a smooth, lump-free consistency.

2. Create a Smooth Paste

Pour approx. 10 ml of hot water, ideally 80°C, into the bowl. Using a bamboo whisk (chasen), gently massage the powder and water together until a thick, uniform paste forms.

3. Whisk for Aeration and Froth

Add the remaining 50 ml of hot water. Whisk vigorously in a "W" or "M" motion using your wrist, not your arm. Start slowly to incorporate the water, then speed up until a layer of fine, creamy froth forms on the surface.

The Pro Finish: If you prefer fine micro-foam, whisk slowly across the surface at the very end to break any large bubbles and create a silky, refined finish.

Rich Matcha Latte

1. Sift the Matcha

fine-mesh strainer and sift 4g or 5g of matcha powder into a bowl to ensure a smooth, clump-free texture.

2. Create the Concentrate

Add 20ml of hot water 80°C. Knead with a bamboo whisk into a glossy paste, then add 20ml more water (total 40ml).

3. Optional : Whisk for Silkiness

If you enjoy a light layer of foam on top of your latte, whisk rapidly in a "W" motion until frothy.

• Pro Tip: Whisk slowly at the surface at the end to eliminate large bubbles for a more refined, professional micro-foam.

4. Combine with Milk or Oat milk

Pour the matcha base into a cup and add 150ml of milk (dairy or alternatives).

• Create Layers: To achieve a beautiful layered effect without ice, pour the milk slowly along the inside wall of the glass. If using ice, simply pour the matcha slowly over the cubes.
  
  

Traditional Ceremonial Thick Tea (Koicha)

1. Sift the Matcha

Sift 4g (approx. 2 full bamboo scoops) of high-grade ceremonial matcha into a pre-warmed tea bowl (chawan). Sifting is mandatory for Koicha to ensure the thick liquid is perfectly smooth.

2. Add the Hot Water

Pour in 40ml of hot water at 80°C (176°F).

3. "Knead" the Tea (Do Not Whisk)

Unlike thin tea, do not whisk for foam. Using a bamboo whisk (chasen), use a slow, massaging motion to "knead" the powder into the water.

• The Technique: Gently press the whisk against the bottom and sides of the bowl to break up any tiny particles.
• The Goal: Continue until the tea becomes a thick, glossy, and vibrant green syrup with the consistency of melted chocolate.

4. Perfect the Texture

Once the tea is smooth and clump-free, it is ready. Koicha should be viscous enough to coat the back of a spoon and should have a deep, intense umami aroma.