MaisonChardonneretMatcha · Cannes
FR
Usucha: a bowl of Japanese matcha whisked with a chasen
Traditional

Usucha, whisked matcha

The most classic way to drink Japanese matcha: a bowl, a bamboo whisk and hot water. A few gestures, and a fine foam.

Ingredients

  • 2 g of matcha (2 chashaku scoops or 1 level teaspoon)
  • 70 ml of water at 75-80 °C, never boiling

Equipment

  • A bowl (chawan)
  • A bamboo whisk (chasen)
  • A small sieve

Method

  1. Warm the bowl and the whisk with hot water, then empty and dry the bowl.
  2. Sift 2 g of matcha into the bowl.
  3. Add a splash of water and mix into a smooth paste.
  4. Add the rest of the water, up to 70 ml.
  5. Whisk from the wrist in a “W” motion for about 15 to 20 seconds, until a fine foam forms.
  6. Enjoy straight away.

All the details, common mistakes and how to care for your whisk: How to make usucha, step by step.

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