Whisk Your Perfect Iced Usutcha

Iced Usucha Matcha Recipe

This iced usucha recipe lets the natural sweetness and umami of your matcha shine. Perfect for warm days or whenever you want a refreshing cup of matcha.

What You'll Need

2g of your favourite MICHI Matcha
65ml water at 80°C (175°F)
100–120ml cold filtered water
Ice cubes (enough to fill your glass)
Matcha bowl (chawan)
Bamboo whisk (chasen)
Bamboo scoop (chashaku) or small spoon
Fine mesh sifter
Digital kitchen scale (recommended)
Kettle with fresh filtered or spring water
Serving glass

Instructions

1. Boil the water

Bring fresh filtered or spring water to a boil.

2. Cool the water

Allow the water to cool to around 80°C (175°F).

3. Sift the matcha

Measure 2g of your favourite MICHI Matcha and sift it into your matcha bowl to remove any clumps.

4. Make a smooth paste

Add 10–15ml of the hot water to the bowl. Using your bamboo whisk, gently mix until you have a smooth, lump-free paste.

5. Add the remaining water

Pour in the remaining hot water until you reach 65ml total.

6. Whisk until frothy

Whisk briskly in a zigzag or "W" motion for 15–20 seconds until a fine layer of foam forms on the surface.

7. Prepare your glass

Fill a serving glass with ice and add 100–120ml of cold filtered water.

8. Pour and enjoy

Pour the freshly whisked usucha over the ice and cold water. Give it a gentle stir and enjoy immediately while the flavour is at its brightest.

Recommended Matcha for Iced Usucha

These MICHI matcha are particularly well suited for iced usucha, offering a refreshing balance of sweetness, umami, and vibrant aroma when served chilled.