Matcha, this exceptional green tea, lends itself equally to tradition and modernity. From the simple elegance of Usucha and Koicha to the creamy sweetness of a Matcha Latte, there is a preparation for every mood. These three recipes highlight the full richness and versatility of matcha, while honouring its authenticity.
Preparing Usucha (Traditional Matcha Tea)
Usucha is the traditional and refined version of matcha, often served during Japanese tea ceremonies. Light and delicate, it offers an authentic experience that reflects the full subtlety of quality matcha.
Ingredients for Usucha
- 2 g of matcha
- 60 ml of hot water at 75°C
- Ice cubes for the iced version
Preparation Steps
- Prepare your utensils: Warm your bowl (chawan) and your whisk (chasen) with a little hot water.
- Measure the matcha: Sift 2 g of matcha into the bowl using a matcha spoon (chashaku).
- Add the hot water: Pour 60 ml of water at 75°C into the bowl.
- Whisk the matcha: Use the chasen to mix using rapid “W” or “M” movements.
- Adjust: Once a light foam has formed, for a cold version, place ice cubes in a glass, add extra water, then pour in the mixture. Sweeten to taste.
- Serve and enjoy: Your Usucha is ready.
Preparing Koicha (Thick Matcha Tea)
Koicha is the intense and concentrated version of matcha, reserved for formal Japanese tea ceremonies. Thick, velvety and deeply umami, it reveals the full richness of an exceptional matcha. This is the matcha for great moments and quiet contemplation.
Ingredients for Koicha
- 4 g of matcha (double the amount of usucha)
- 40 ml of hot water at 70–75°C
- High-quality matcha only (honzu or premium first harvest)
Koicha requires an exceptional matcha as the concentration reveals the slightest flaw. A mediocre quality matcha will taste bitter and unpleasant as koicha.
Preparing a Hot Matcha Latte
For a comforting and indulgent drink, the Matcha Latte is ideal. It combines matcha with milk or a plant-based alternative for a smooth and creamy texture.
Ingredients for a Matcha Latte
- 3 g of matcha
- 50 ml of hot water at 80°C
- 120 ml of milk (or plant-based milk)
- Sugar, honey or agave syrup (optional)
Preparation Steps
- Heat the milk: Warm your milk without bringing it to a boil, froth if possible.
- Prepare the matcha: Sift 2 g of matcha into a bowl, add 40 ml of hot water and whisk until a foam forms.
- Combine: Pour the foamy matcha into a cup and add the hot milk.
- Adjust: Sweeten to taste and stir gently.
- Serve and enjoy: Your Matcha Latte is ready.
La préparation du Iced Matcha Latte
For the iced version of the matcha latte.
Ingredients for an Iced Matcha Latte
- 3 g of matcha
- 30 ml of hot water at 80°C
- 120 ml of milk (or plant-based milk)
- 100 g of ice cubes
- Sugar, honey or agave syrup (optional)
Preparation Steps
- Prepare the matcha: Sift 3 g of matcha into a bowl, add 30 ml of hot water and whisk until smooth.
- Assemble: In a glass, add 100 g of ice cubes, pour in the milk, then the matcha mixture.
- Adjust: Sweeten to taste and stir gently.
- Serve and enjoy: Your Iced Matcha Latte is ready.
Tips for a Perfect Preparation
- Use a good whisk: The chasen is essential for achieving a fine and smooth foam.
- Respect the water temperature: Water that is too hot will make the matcha bitter.
- Froth the milk properly: A good frother provides a creamier texture.
- Adjust the proportions: Modify the amount of matcha or milk according to your preferences.
Whether you choose the authenticity of Usucha, Koicha or the indulgence of a Matcha Latte, every cup is an invitation to discover matcha in all its forms.
