Brewing Instructions
Try these recipes for brewing our fresh ground Matcha and tea. Whether you want to freshen up with an iced Matcha latte or cozy up with a warm bowl of Usucha, we hope these help you make the best out of your drinks at home.
Usucha • Koicha • Matcha Latte • Hojicha
Usucha (Thin Matcha)
Usucha (薄茶), translated as ‘thin tea’, traditionally refers to a thin, or light, preparation of matcha.
1 - Sift 2g of Matcha.
2 - Add 60ml hot water at 75°C (167°F.)
3 - Whisk vigorously in M shape for 20 seconds.
4 - Enjoy Usucha.
Usucha (Thin Matcha) with Blending Stick
If you don’t have a Chasen (Matcha whisk) at home, you can also use a blending stick to froth up a smooth bowl of Matcha.
1 - Sift 2g of Matcha.
2 - Add 60ml hot water at 75°C (167°F.)
3 - Whisk with blending stick for 15 seconds.
4 - Pour Usucha into glass to drink.
Koicha (Thick Matcha)
Koicha(濃茶 ), translated as ‘thick tea’, traditionally refers to a think, or dense, preparation of matcha.
1 - Sift 4g of Matcha.
2 - Add 30ml hot water at 75°C (167°F.)
3 - Mix slowly back and forth.
4 - Enjoy Koicha.
Iced Matcha Latte
Make a refreshing iced Matcha Latte at home with our Barista Matcha or Sweet Uji Matcha.
Note: For hot Matcha Latte, follow steps 1, 2, and 3; Then add steamed milk to the whisked Matcha.
1 - Sift 2g of Barista Matcha or 10g of Sweet Uji Matcha.
2 - Add 30ml hot water at 75°C (167°F.)
3 - Whisk with blending stick for 15 seconds.
4 - Fill a glass with ice.
5 - Add oat milk. Leave room for Matcha.
7 - Enjoy Iced Matcha Latte.
6 - Add Matcha.