How to Prepare Ceremonial Matcha (Usucha)
Ceremonial matcha is more than a drink, it's a ritual. Sourced from the finest shade-grown tea leaves and stone-ground to a powder, ceremonial grade matcha deserves to be prepared with care. Whether you're new to matcha or refining your technique, this guide walks you through every step.
Usucha (薄茶) means “thin tea” in Japanese. It is the traditional style of matcha served in Japanese tea ceremony, allowing the delicate flavour, aroma and character of the tea to be enjoyed in a lighter form. It is whisked with water until smooth, light and frothy.
What You'll Need
- Ceremonial grade matcha — such as our Signature Ceremonial Matcha Powder (50g)
- A chawan (matcha bowl) or wide ceramic cup
- A chasen (bamboo whisk)
- A chashaku (bamboo scoop) or measuring spoon
- A sift
- Warm water (not boiling — around 70–80°C / 160–175°F)
New to matcha tools? Our Matcha Essential Kit includes everything you need to get started.
Step-by-Step: Traditional Usucha (Thin Matcha)
Step 1: Warm Your Bowl
Pour a small amount of hot water into your chawan and swirl it around to warm the bowl. Discard the water and dry the bowl with a clean cloth. A warm bowl helps maintain the temperature of your matcha.
Step 2: Sift the Matcha
Sift 1–2 teaspoons (2–4g) of ceremonial matcha into your bowl. Sifting breaks up any clumps and ensures a smooth, lump-free drink.
Step 3: Add Water
Pour approximately 60–80ml (2–3 oz) of hot water at 70–80°C into the bowl. Never use boiling water as it burns the delicate matcha and creates a bitter taste.
Step 4: Whisk
Using your chasen, whisk in a brisk W or M motion, not circular, until the matcha is fully dissolved and a layer of fine foam forms on the surface. This should take about 30-60 seconds. The foam is a sign of a well-prepared bowl.
Step 5: Drink Immediately
Ceremonial matcha is best enjoyed straight away, while the foam is still fresh. Sip slowly and savour the umami-rich, grassy sweetness.
Tips for the Perfect Bowl
- Water temperature matters. Too hot and the matcha turns bitter, too cool and it won't dissolve properly. Aim for 70–80°C.
- Quality counts. Ceremonial grade matcha is made from the youngest, most tender leaves, it's naturally sweeter and less bitter than culinary grade.
- Store matcha correctly. Keep your matcha in an airtight container away from light, heat, and moisture. Use within 4–6 weeks of opening for best flavour.
- Rinse your chasen after each use and allow it to dry naturally to preserve the tines.
Ready to Start Your Matcha Journey?
If you're just getting started, our Matcha Starter Bundle pairs our Signature Ceremonial Matcha with the essential tools, everything you need for your first ritual.
For those ready to go all-in, the Matcha Essential Kit is the complete ceremonial setup, thoughtfully curated for the perfect home set up.
Have questions? Visit our Matcha FAQ to deepen your knowledge.