How to
How to prepare & enjoy
Koicha and usucha differ completely in how much water you use, how hot it is, and what the chasen is trying to do. Below is an easy-to-repeat baseline for both practice and café-style serves. If your school or ceremony has specific forms, follow those first.
Usucha (thin tea)
Raise fine foam in the bowl
- Water temp
- About 75–85°C (don't over-boil). Soft water is ideal.
- Matcha amount
- Roughly 2 chashaku scoops (~2 g) / ~70 ml water.
- Chasen
- Fine tines. Move the wrist quickly back and forth in a W shape; watch the foam form.
- Finish
- Don't over-whisk. Done when a fine, even foam covers the surface.
Koicha (thick tea)
Dissolve a dense mass of umami
- Water temp
- Often lower, around 60–70°C (varies by school and tea).
- Matcha amount
- Often 3.5–4 g or more / start with a little water and add more if needed.
- Chasen
- No foam. Glide slowly and evenly along the bowl bottom.
- Finish
- Avoid heavy stirring that leaves dregs or clumps.
Modern serves
In a matcha latte, milk fat can wrap around aroma, so a stronger tencha or a quick aeration with a frother can balance the cup. For soda splits, fine powder settles — stir well and start a bit stronger to account for dilution from the ice.