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“Tea is a work of art and needs a master hand
to bring out its
noblest qualities.”




  1. Prior to use, matcha is often forced through a sieve in order to break up clumps.
  2. 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.
  3. 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.
  4. 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.
  1. 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.
  2. 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.


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