Usucha (薄茶), or “thin tea,” is one of the simplest and most traditional ways to prepare matcha. While it’s usually enjoyed hot, it can also be made into a refreshing iced drink — perfect for Malaysia’s warm, tropical climate.
Unlike a latte, iced usucha contains no milk or sweetener, letting you enjoy the pure taste of matcha with a cooling finish.
Why Iced Usucha?
Iced usucha is crisp, clean, and hydrating while still delivering the focus, calm energy, and antioxidant boost that matcha is known for. It’s an excellent choice for those who want a refreshing drink without heaviness or added sugar.
Iced Usucha Recipe
Ingredients
-
3g matcha powder
-
20g warm water (55–60°C)
-
130g cold water
-
Ice cubes
Instructions
-
Sift 3g of matcha powder into a bowl or small pitcher.
-
Add 20g warm water (55–60°C) and whisk until smooth and lump-free.
-
Fill a glass with 130g of cold water and ice cubes.
-
Pour the whisked matcha over the cold water and ice.
-
Stir gently to combine and enjoy immediately.
Tips for the Best Iced Usucha
-
Always whisk matcha in warm water first — this ensures the powder dissolves fully before combining with cold water.
-
Use clear glassware to showcase the vibrant green colour.
-
Adjust matcha strength to taste: add more powder for intensity, less for a lighter drink.
-
For extra smoothness, try using a bamboo whisk (chasen), though a milk frother or shaker also works.
Iced usucha is one of the cleanest and most refreshing ways to enjoy matcha. It’s simple, authentic, and perfectly suited for daily drinking — especially in hot weather.
At Forest Cloud, our ceremonial-grade matcha is carefully sourced to ensure the best flavour, colour, and quality for both hot and iced usucha.
