Usucha, meaning “thin tea,” is the most common way to enjoy matcha in Japan. Unlike lattes, usucha is prepared with just matcha and water, resulting in a light, frothy, and smooth drink. It’s a simple yet powerful ritual that captures the essence of matcha at its purest.
Why Usucha?
Usucha is less concentrated than koicha (thick tea) and is perfect for daily drinking. It’s light on the palate yet full of antioxidants, L-theanine, and natural caffeine — providing focus and calm energy without heaviness.
Hot Usucha Recipe
Ingredients
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3g matcha powder
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150g warm water (55–60°C).
Instructions
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Sift 3g matcha powder into a tea bowl (chawan).
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Add 150g warm water (not boiling).
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Whisk briskly in a zig-zag (M or W) motion with a bamboo whisk (chasen) until frothy.
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Serve immediately and enjoy the delicate balance of umami, sweetness, and bitterness.
Tips for the Best Usucha
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Use a chasen (bamboo whisk) for the smoothest froth.
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Always sift matcha before whisking to avoid clumps.
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Water temperature should stay between 55–60°C to maintain flavour and nutrients.
Hot usucha is the simplest way to enjoy matcha — no milk, no sweetener, just pure green tea. It’s a calming, mindful ritual that connects you to centuries of Japanese tea tradition.
At Forest Cloud, our ceremonial matcha is crafted for usucha, ensuring every sip is smooth, vibrant, and authentic.
Shop our Ceremonial Matcha here.
