Whisk Your Perfect Usucha

Usucha Matcha Recipe

 

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.

Matcha tools on tableWhisking matchaFinished bowl of matcha

Recommended Matcha for Usucha

These MICHI matcha are well suited for usucha:

  • 2023

    We started at Amsterdam’s food markets in the summer of 2023, when MICHI was just a small stand serving iced matcha, hot usucha, and sparkling matcha drinks infused with locally sourced herbs from a converted fisherman’s bicycle trailer we built ourselves.

    Each weekend behind the bar taught us something new, as we sketched the concept on paper, turned an old trailer into a wooden matcha bar, and poured our first cups at Noordermark, always in fully recyclable cups that reflected our commitment to a more sustainable way of serving tea.

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  • 2024

    By 2024, MICHI had grown beyond the market stalls that first introduced our matcha to Amsterdam.

    Our focus shifted from simply serving drinks to understanding their origins, working closely with producers, refining our selection, and investing in packaging that better reflected our brand, alongside traditional tools such as Takayama chasen and specialist tea ware.

    Researching producers and their cultivation and harvesting techniques led to our first trip to Japan, where we began building the relationships that now underpin MICHI.

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  • 2025

    MICHI has grown into a small specialist importer of Japanese matcha and tea tools, taking part in fairs and trade shows and supplying award‑winning cafés and specialty spaces across Europe, including Selfridges Foodhall in London.

    We work directly with growers, producers, and workshops in Japan, including traditional chasen makers in Takayama such as Suikaen, led by 25th‑generation craftsman Yasaburō Tanimura.

    Our focus remains what it was at the market: simple preparation, careful sourcing, and deep respect for the process behind every cup.

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