Suitable Matcha: For Usucha, a high-quality Matcha such as the Organic Classic Matcha or the Organic Signature Matcha is suitable. Both are finely ground and particularly pure in flavor. Since Usucha is drunk pure, quality plays a decisive role. A high-quality Matcha ensures a fine texture, dense foam, and a balanced aroma.
Dosage: As a guideline, about 30–50 ml of water per gram of Matcha is used, but you can adjust the amount depending on the desired strength. Each Matcha unfolds differently, so experiment until you find your perfect ratio.
Temperature: If you don’t have a thermometer, let boiling water stand for about 5 minutes. This results in a temperature of around 80 °C. Water that is too hot can make the Matcha bitter and destroy delicate aromas. It’s better to prepare it a bit cooler so that the taste remains soft and balanced.
Traditional Preparation: At the end of frothing, a gentle circular motion with the Chasen is often performed. The tip of the bamboo whisk lightly touches the surface and glides evenly clockwise to smooth and evenly distribute the foam. The Usucha is then usually drunk directly from the bowl, mostly with both hands, as an expression of calm and appreciation for the drink.
Sweetness: If you want your Matcha a bit milder, you can add a natural sugar alternative like honey, agave syrup, or maple syrup. However, be aware that this will push the pure taste of the Matcha into the background.
