Usucha - traditional matcha

Usucha is a 'thin tea', a common method of making matcha in Japan. Usucha has less water than modern matcha drinks and allows you to enjoy the complexities of matcha. Usucha is the purest form of drinking matcha.

Taste is rich and goes well with confections like chocolate and cake. In Japan it is often served with wagashi - a traditional Japanese sweet.

We recommend drinking usucha in the beginning of the day for an energetic boost. This recipe makes two 'shots' of usucha, you can add a bit more water to make it into a Matcha Americano.

How to make usucha:

1. Sift 2g (0.07oz) of matcha over the tea bowl.

2. Add 60ml (2oz) of hot water at about 80°C (176°F) into the tea bowl.

3. Whisk vigorously for 15 seconds, making a "W" shape.

4. Usucha is ready when it is foamy all over.