Traditional matcha (usucha)
Whisked matcha — chasen, chawan, and a fast M-shape — is the original way and still the best for tasting what matcha actually is. Below: the six steps, the tools you need, and the small details that separate a great bowl from a flat one.
What you need
Chawan (matcha bowl)
Wide enough for whisking, deep enough to drink from.
Chasen (bamboo whisk)
80–120 prongs. The more prongs, the finer the foam.
Chashaku (bamboo scoop)
Optional but tidy — one scoop = ~1 g of matcha.
Fine sieve
Non-negotiable for smooth matcha.
Don't have a set yet? Matcha set guide →
The six steps
- 1
Warm the bowl
Pour hot water into the chawan to warm it, swirl, and tip out. Cold ceramic shocks matcha and kills foam.
- 2
Sift 1 tsp of matcha
Use a fine-mesh sifter over the warm bowl. About 1–2 g of ceremonial-grade matcha — roughly one heaping bamboo scoop (chashaku).
- 3
Add 60 ml of water at 75 °C
Boil, then wait 90 seconds before pouring. Too hot and the matcha turns bitter; too cool and it won't foam.
- 4
Whisk in M or W shape
Hold the chasen lightly between thumb and three fingers. Move fast across the bottom of the bowl in straight lines, not circles. 15–20 seconds.
- 5
Lift the whisk through the foam
Once a layer of small fine bubbles forms, slow down and lightly skim the surface to pop the larger bubbles. Lift the whisk straight up.
- 6
Drink within 2 minutes
Foam collapses fast. Hold the bowl with two hands, drink in three sips, appreciate the umami finish.
FAQ
How much matcha for one bowl?
1.5 to 2 grams — about 1 to 1.5 heaping bamboo scoops, or roughly 1 teaspoon. For your first try, less is safer.
Why M shape and not circles?
Circles drag the matcha but don't aerate it. The M shape (back-and-forth across the bottom) introduces air, which is what creates the fine foam matcha is famous for.
Do I really need a chasen?
For traditional usucha, yes — the bamboo prongs are designed to whip the powder without crushing it. A frother works for everyday lattes, but it won't give you the same texture as a proper chasen.
What's the difference between usucha and koicha?
Usucha ("thin tea") uses 2 g of matcha to 60 ml of water — light and frothy. Koicha ("thick tea") uses 4 g to 30 ml — denser, almost paint-like, made with the highest-grade matcha. Most home matcha is usucha.
How do I take care of my chasen?
Rinse with warm water immediately after use, never with soap. Stand it on a kusenaoshi (a ceramic chasen rest) to keep the prongs flared. Replace every 6–12 months of regular use.