Matcha is often served in cafés as lattes or iced drinks. While these modern interpretations are enjoyable, the finest Matcha shines when prepared traditionally with just hot water. The centuries-old ritual of making “thin tea” highlights its natural sweetness, delicate aroma, and nuanced flavour.
Within Japanese tea culture, there are two primary methods for preparing matcha: koicha (thick tea) and usucha (thin tea). Usucha uses a smaller amount of matcha combined with a larger volume of water, producing a light, frothy drink. This preparation highlights the freshness, aroma, and delicate layers of Uji Matcha without overwhelming the palate.
Usucha is particularly suitable for high-grade matcha, as its natural sweetness and umami richness can be fully appreciated without milk or sugar. Lower-quality matcha often requires blending into lattes, smoothies, or desserts to mask astringency or coarse flavours, but the finest Japanese UJI Matcha stands confidently on its own.
The quality of your matcha is paramount when preparing usucha. For the traditional experience, ceremonial-grade Japanese UJI Matcha is ideal. Key features to look for include:
The harvest region and cultivar also influence the flavour. Matcha grown in Uji, Kyoto—renowned for its fertile soil and favourable climate—often produces the smoothest, most nuanced flavours. At Kintra, the origin and cultivar are clearly indicated, so you can select matcha with confidence.
Usucha is particularly effective at revealing the subtle qualities of Japanese UJI Matcha, allowing the delicate aroma, smooth mouthfeel, and gentle sweetness to be appreciated without distraction.
To make usucha, you’ll need only a few traditional tools and high-quality Japanese UJI Matcha:
These simple items are all that’s required to prepare a refined cup, demonstrating that high-quality Japanese UJI Matcha needs nothing more than water to express its full character.
Sifting the Japanese UJI Matcha into your bowl ensures a smooth, even froth. While not strictly essential, it breaks up clumps and improves the texture of your usucha. Using a fine sieve can make whisking easier and help create the light, airy foam that is characteristic of thin tea.
Bring fresh, filtered water to a boil, then allow it to cool to approximately 80°C. Water that is too hot can scorch the delicate leaves, resulting in a bitter taste and masking the tea’s natural sweetness.
Pour about 60–70 ml of the heated water over 2–3 grams of matcha. This 1:30 ratio of powder to water creates the right consistency for usucha: light, smooth, and easily whisked.
Using the chasen, whisk the Japanese UJI Matcha in a brisk “M” or “W” motion until a fine, even froth forms on the surface. The ideal foam is light with tiny, uniform bubbles. This process typically takes 20–30 seconds and is as much about mindfulness as technique—enjoying the rhythm and quiet focus as you prepare the tea.
Once whisked, take a moment to observe the vibrant green colour, inhale the fresh aroma, and savour the ritual itself. There is no need to add milk, sugar, or syrups. The experience is complete with Japanese UJI Matcha and water alone, just as it has been enjoyed for centuries.
In traditional Japanese practice, sweetness is not added directly to the matcha. Instead, it is served alongside a small, delicate confection, such as wagashi. These sweets, made from ingredients like sweet bean paste or soft mochi, complement the matcha without overwhelming it.
The combination of the natural umami of the tea with the gentle sweetness of a wagashi produces a harmonious flavour profile. This approach allows you to appreciate the purity of the Japanese UJI Matcha, while still enjoying a lightly sweet counterpoint. The ritual of pairing tea with a confection emphasises the thoughtful, deliberate nature of traditional tea preparation.
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