Prior to use, matcha is often forced through a sieve in order to break up clumps.
A small amount of matcha is then placed into a bowl, traditionally using a bamboo scoop called a chashaku, then a modicum of hot (not boiling: 70–85°C) water is added. The mixture is then whisked to a uniform consistency, using a bamboo whisk known as a chasen.
Because matcha can be bitter, it is traditionally served with a
small wagashi sweet (intended
to be consumed before
drinking), and without added
milk or sugar.
Usucha, or thin tea, is prepared
with approximately 1.75 grams
(amounting to 1.5 heaping
chashaku scoop, or about half a
teaspoon) of matcha and
approximately 75 ml (2.5 oz) of
hot water per serving, which can
be whisked to produce froth or
not, according to the drinker’s
preference. Usucha creates a
lighter and slightly more
bitter tea.
Koicha, or thick tea, requires
significantly more matcha
(usually doubling the powder
and halving the water):
approximately 3.75 grams
(amounting to 3 heaping
chashaku scoops, or about one
teaspoon) of matcha and
approximately 40 ml (1.3 oz) of
hot water per serving.
Because the resulting mixture is
significantly thicker (similar to
liquid honey), blending it
requires a slower, stirring
motion which does not produce
foam. Koicha is normally made
with more expensive matcha
from older tea trees (exceeding
thirty years) and thus actually
produces a milder and sweeter
tea than usucha; it is served
almost exclusively as part of
Japanese tea ceremonies.