MATCHA

Koicha / Thick Matcha

Koicha is prepared by kneading matcha with a small amount of hot water, without creating foam. Its thick consistency lets you experience the matcha’s umami and texture more directly. Traditionally served at formal tea gatherings, it can also be enjoyed at home.

Koicha is highly concentrated, and at traditional tea gatherings, one bowl may be shared among several people. If you find it too strong, add more hot water to suit your taste.

Recommended Matcha

MATCHA 01

What You’ll Need

• Matcha bowl (chawan)
• Bamboo whisk (chasen)
• Fine-mesh sieve

Quantities & Temperature

For one person
Matcha: 4g
Water: 35–40ml
Water temperature: 70–80°C

Instructions

1. Warm the bowl with hot water and soak the tips of the chasen in it.
   Warming the bowl helps keep the matcha warm despite the small amount of water used. Wetting the whisk tips makes them more flexible before use.
   
2. Discard the water and dry the bowl.
   This prevents any remaining water from changing the matcha-to-water ratio.
3. Sift 4g of matcha into the bowl.
   Sifting breaks up clumps, making it easier to achieve a smooth consistency.
4. Add half the measured water and knead slowly with the chasen.
   Work the matcha from the bottom and sides of the bowl into a smooth paste, leaving no dry powder.
5. Gradually add the remaining water and continue kneading until smooth.
   Move the whisk slowly without creating foam. The finished matcha should be evenly blended, free of lumps, and glossy on the surface.

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Usucha / Thin Matcha ★ Recommended

Usucha is prepared with more water than koicha. Its lighter consistency offers a balance of aroma, umami, and bitterness. It is suitable for both tea gatherings and everyday drinking.

Recommended Matcha

MATCHA 01 · MATCHA 02

What You’ll Need

• Matcha bowl (chawan)
• Bamboo whisk (chasen)
• Fine-mesh sieve

Quantities & Temperature

For one person
Matcha: 2g
Water: 60–70ml
Water temperature: 75–80°C

Instructions

1. Warm the bowl with hot water and soak the tips of the chasen in it.
   This helps keep the matcha warm and makes the whisk tips more flexible.
2. Discard the water and dry the bowl.
3. Sift 2g of matcha into the bowl.
   Breaking up clumps helps prevent lumps from remaining after whisking.
4. Add 60–70ml of water at 75–80°C.
   Less water produces a stronger cup; more water gives a lighter consistency.
5. Gently blend the matcha, then whisk rapidly back and forth using small movements.
   Use your wrist rather than stirring in circles. Avoid pressing the whisk firmly against the bottom of the bowl. Blend the matcha evenly while creating fine foam.
6. The matcha is ready when no lumps remain and fine foam forms on the surface.
   Even blending matters more than the thickness of the foam.

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Hot Matcha Latte

Recommended Matcha

MATCHA 02 · MATCHA 03

What You’ll Need

• Matcha bowl (chawan)
• Bamboo whisk (chasen)
• Fine-mesh sieve

Quantities & Temperature

One serving · Approximately 250ml

	Regular	Stronger
Matcha	5g	7g
Water	100ml	125ml
Milk	150ml	125ml
Water temperature	75–80°C	75–80°C
Milk temperature	60–65°C	60–65°C

The regular recipe uses a 2:3 ratio of prepared matcha to milk. The stronger recipe uses a 1:1 ratio. Increasing the matcha and reducing the proportion of milk gives a more pronounced matcha flavour.

Instructions

1. Warm the bowl with hot water and soak the tips of the chasen in it. Discard the water and dry the bowl.
2. Sift the matcha into the bowl.
   Breaking up clumps before adding milk helps prevent lumps in the finished latte.
3. Add a small amount of the measured water and whisk until smooth.
   First wet all the powder and blend it into a lump-free paste.
4. Add the remaining water and whisk until evenly blended.
   A thick layer of foam is not necessary. Make sure no powder remains on the bottom or sides of the bowl.
5. If sweetening, add sugar to the warm matcha and stir until dissolved.
   Dissolving it before adding milk helps distribute the sweetness evenly. Syrup may also be added at this stage.
6. Heat the milk to 60–65°C.
   Warm it without boiling to minimise changes to its flavour.
7. Pour the prepared matcha and milk into a cup and stir.
   The latte is ready when the matcha and milk are evenly combined.

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Iced Matcha Latte

Recommended Matcha

MATCHA 03

What You’ll Need

• Matcha bowl (chawan)
• Bamboo whisk (chasen)
• Fine-mesh sieve

Quantities & Temperature

One serving · Approximately 250ml including ice

	Regular	Stronger
Matcha	5g	7g
Water	80ml	100ml
Cold milk	120ml	100ml
Ice	50g	50g
Water temperature	75–80°C	75–80°C

The regular recipe uses a 2:3 ratio of prepared matcha to milk. The stronger recipe uses a 1:1 ratio. Both use less liquid than the hot recipe to allow for water from the melting ice. The liquid volume before the ice melts is 200ml.

Instructions

1. Soak the tips of the chasen in warm water.
   Wetting the tips makes them more flexible before use.
2. Sift the matcha into the bowl.
3. Add a small amount of the measured hot water and whisk until smooth.
   Adding matcha directly to cold milk can cause lumps, so prepare it with hot water first.
4. Add the remaining water and whisk until no lumps remain.
   Focus on blending the matcha evenly rather than creating foam.
5. If sweetening, add sugar to the warm matcha and stir until dissolved.
   Sugar is harder to dissolve after adding cold milk. Syrup may also be added at this stage.
6. Place the ice and cold milk in a glass, then pour in the prepared matcha.
7. Stir to finish.
   Mix the matcha and milk evenly before drinking.

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JAPANESE TEA

REVERIE OF WARASHINA

What You’ll Need

• Kyusu (Japanese teapot), or a teapot and tea strainer
• Yunomi (Japanese teacup), or a cup
• Yuzamashi (water-cooling vessel), or a heat-resistant vessel

Quantities & Temperature

Tea leaves: 5g
Water: 200ml
Water temperature: 70–75°C
Steeping time: 45 seconds

Instructions

1. Warm the teapot and cups with hot water.
   Discard this water before brewing. Preheating prevents the vessels from lowering the water temperature too much during brewing.
2. Place 5g of tea leaves in the teapot.
   Use the same quantity whether brewing in a kyusu or another teapot.
3. Cool the water to 70–75°C in a yuzamashi, then pour 200ml over the leaves.
   Using water below boiling temperature helps draw out umami while keeping astringency in balance.
4. Cover and steep for 45 seconds.
   Leave the teapot still rather than shaking it. This helps prevent the fine leaves of deep-steamed tea from breaking down further.
5. Pour slowly into the cups.
   If your teapot has no built-in strainer, pour through a tea strainer. When serving several cups, alternate between them in small amounts to distribute the tea’s strength and volume evenly.

Second Infusion

Water: 200ml
Water temperature: 75–80°C
Steeping time: 15–20 seconds

The leaves have already opened during the first infusion, so the second requires less time. Add water to the same leaves, steep for 15–20 seconds, and pour as before.

Tips for Better Brewing

Drain the teapot completely.
Water left in the teapot continues extracting the leaves and can affect the second infusion. Gently tilt the teapot at the end to pour out the remaining tea.

After the second infusion, you can also use the leaves for cold brewing.
Add 200ml of drinking water to the used leaves, cover, and refrigerate for at least 12 hours. Strain before drinking. Do not leave the used leaves at room temperature for an extended period; refrigerate them promptly after adding the water.

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AWAITING THE MOON

What You’ll Need

• Kyusu (Japanese teapot), or a teapot and tea strainer
• Yunomi (Japanese teacup), or a cup

Quantities & Temperature

Tea leaves: 5g
Water: 200ml
Water temperature: 90–95°C
Steeping time: 30–45 seconds

Instructions

1. Warm the teapot and cups with hot water.
   Discard this water before brewing. Preheating helps maintain the higher brewing temperature used to bring out the roasted aroma.
2. Place 5g of tea leaves in the teapot.
   Use the same quantity whether brewing in a kyusu or another teapot.
3. Pour 200ml of water at 90–95°C over the leaves.
   A higher brewing temperature brings out hojicha’s roasted aroma.
4. Cover and steep for 30–45 seconds.
   Leave the teapot still rather than shaking it.
5. Pour slowly into the cups.
   If your teapot has no built-in strainer, pour through a tea strainer. When serving several cups, alternate between them in small amounts to distribute the tea’s strength and volume evenly.

Tips for Better Brewing

Drain the teapot completely.
Leaves left sitting in water continue to steep. To end the infusion at the intended time, gently tilt the teapot and pour out the remaining tea.