Recommended for making usucha or koicha.
Still wanting to try and make a matcha latte using this powder? Try our stronger matcha recipe below.
How To Prepare Usucha (Thin Matcha)
1 tsp (2g) matcha powder
1/4 cup (60ml) water at 176F (80C)
1. Sift* the matcha powder into a bowl.
2. Soften the bamboo whisk by submerging it in hot water for 30 seconds before whisking.
3. Add water to the matcha powder. Whisk vigorously* back and forth in a straight line until frothy and no clumps remain for about 30 seconds. (The placement of your whisk should be near the bottom of the bowl).
4. Lift the whisk near the surface and whisk in a zigzag direction for 10-15 seconds to break the big bubbles to create a microfoam.
5. Enjoy your bowl of usucha.
Katelyn's Tips:
- *Sifting ensures a smoother texture since matcha has a tendency to clump. In the case you do not have a sieve, take the edge of your tea scoop or a spoon and draw vertical and horizontal lines across the powder to separate as many clumps as possible. Envision drawing a 4x4 tic-tac-toe grid.
- *Whisking vigorously means to whisk at a fast pace so you can aerate the matcha. Keep the whisk in one plane as you whisk back and forth. Avoid pressing the whisk into the bottom of the bowl although gently scraping the bowl sometimes cannot be avoided.
How To Prepare Koicha (Thick Matcha)
2 tsp (4g) matcha powder
1/8 cup (30ml) water at 176F (80C)
1. Sift* matcha powder into a bowl.
2. Soften the bamboo whisk by submerging it in hot water for 30 seconds before whisking.
3. Add water to the matcha powder. Gently and slowly mix the matcha with the water by using circular, kneading motions until you get a creamy, paint-like consistency.
4. Enjoy your bowl of koicha.
Katelyn's Tips:
- *Sifting ensures a smoother texture since matcha has a tendency to clump. In the case you do not have a sieve, take the edge of your tea scoop or a spoon and draw vertical and horizontal lines across the powder to separate as many clumps as possible. Envision drawing a 4x4 tic-tac-toe grid.
Matcha Latte Recipe (Stronger)
2 tsp (4g) matcha powder
1/4 cup (60ml) water at 176F (80C)
1/2 cup (120ml) milk
2 tsp sugar (optional)
1. Sift* matcha powder into a bowl.
2. Soften the bamboo whisk by submerging it in hot water for 30 seconds before whisking.
3. Add water to the matcha powder. Whisk vigorously* back and forth in a straight line until frothy and no clumps remain for about 30 seconds. (The placement of your whisk should be near the bottom of the bowl).
4. Lift the whisk near the surface and whisk in a zigzag direction for 10-15 seconds to break the big bubbles to create a microfoam.
5. Mix sugar with milk until sugar has dissolved.
6. Pour whisked matcha on milk and enjoy!
Katelyn's Tips:
- This is a stronger, more concentrated matcha latte meant to be savored slowly.
- *Sifting ensures a smoother texture since matcha has a tendency to clump. In the case you do not have a sieve, take the edge of your tea scoop or a spoon and draw vertical and horizontal lines across the powder to separate as many clumps as possible. Envision drawing a 4x4 tic-tac-toe grid.
- *Whisking vigorously means to whisk at a fast pace so you can aerate the matcha. Keep the whisk in one plane as you whisk back and forth. Avoid pressing the whisk into the bottom of the bowl although gently scraping the bowl sometimes cannot be avoided.
