Whisk Your Perfect Usucha

Usucha Matcha Recipe

The traditional way to enjoy matcha. This simple usucha recipe uses just matcha and water to create a smooth, balanced cup with a light layer of foam, letting the natural flavour of your MICHI Matcha shine through.

What You'll Need

2g of your favourite MICHI Matcha
65ml water at 80°C (175°F)
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

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 a small splash of the hot water (about 10–15ml) 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 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.

Recommended Matcha for Usucha

These MICHI matcha are particularly well suited for usucha, offering a refined balance of sweetness, umami, and vibrant aroma when whisked and enjoyed as a bowl of tea.