Whisking Process
Usucha (Thin Matcha)
Usucha (薄茶), translated as ‘thin tea’, traditionally refers to a thin, or light, preparation of matcha.
SHOP 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.
Koicha (Thick Matcha)
Koicha(濃茶 ), translated as ‘thick tea’, traditionally refers to a think, or dense, preparation of matcha.
SHOP MATCHA
1 – Sifting the matcha
2 – Adding water
3 – Whisking
4 – Thick paste
Iced Matcha Latte
Make a refreshing iced Matcha Latte at home with our Barista Matcha.
Note: For hot Matcha Latte, follow steps 1, 2, and 3; Then add steamed milk to the whisked Matcha.
SHOP MATCHA
1 – Sift 2g of Barista Matcha.
2 – Add 30ml hot water at 75°C (167°F.)
3 – Whisk with blending stick for 15 seconds.
