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Traditional Matcha Green Tea (Usucha)

Japanese · Drink

A classic Japanese preparation of powdered green tea, whisked into a vibrant, frothy, and earthy beverage that is both calming and energizing.

Ready in 30 minutesVeganVegetarian
The EZdish collectionAI-created recipe
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Traditional Matcha Green Tea (Usucha) — recipe cover
5 minFrom prep to plate
Prep time2 min
Cook time3 min
Servings1 person
DifficultyEasy
The recipeTips & storage
Let's make something good

How to make it

3 steps. Take it one step at a time.

  1. Sift the matcha powder through a fine-mesh strainer

    Sift the matcha powder through a fine-mesh strainer into a small bowl (chawan) to remove any clumps.

  2. Pour the hot water

    Pour the hot water (80°C (176°F)) into the bowl over the sifted matcha.

  3. Use a bamboo whisk

    Use a bamboo whisk (chasen) to whisk the tea in a vigorous 'W' or 'M' motion until a fine, frothy layer forms on the surface.

    1 min

A little kitchen wisdom

Using ceremonial grade matcha will yield the best color and flavor. Ensure the water is hot but not boiling (around 80°C / 176°F) to avoid scorching the delicate tea and causing bitterness.

What you'll need

Fine-mesh strainerTea bowl (Chawan)Bamboo whisk (Chasen)
Keep the good going

For now. And for later.

Make it ahead

Matcha is best consumed immediately after whisking as the powder will settle.

Store & enjoy

Store dry matcha powder in an airtight, opaque container in a cool, dark place.

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An AI-created recipe from the EZdish collection. Ingredient quantities and techniques have not been independently kitchen-tested. Published on this website . Updated . First published in the EZdish collection .

Traditional Matcha Green Tea (Usucha)
Step 1 of 3

Sift the matcha powder through a fine-mesh strainer

Sift the matcha powder through a fine-mesh strainer into a small bowl (chawan) to remove any clumps.