Zen Kyoto

How to serve Matcha

Zen Kyoto Title

There are two variety of matcha - usucha (thin matcha) and koicha (thick matcha).

  1. Prepare the instruments.
    • Tea bowl (chawan)
    • Tea whisk (chasen) - different chasens should be used for usucha and koicha - chasen with few and hard bristles (araho chasen) should be used for koicha, while chasen with numerous and soft bristles (kazuho chasen) should be used for usucha. Please see our “chasen” page for details.
    • Matcha spoon (chashaku)
    • Measuring cup
    • Metal sieve (optional)
  2. Place the chasen into the chawan.

  3. Add very hot water to the chawan and wait for a few minutes. This warms up the chawan and moistens the chasen to avoid breakage during use.

  4. Empty the chawan and dry completely.

  5. Measure 1 heaping spoon of matcha (double the amount if making koicha) with the chashaku and put it into the chawan.

  6. Measure 70 ml (40 ml for koicha) of boiling water in a measuring cup and set aside to cool to about 70°C. Observe the steam to approximate the temperature (see above).

  7. Pour the water into the chawan (pour in two parts of 4:6 for koicha)

  8. Whisk the matcha with the chasen in a zic-zac pattern quickly to make a layer of foam on the surface of the tea. For koicha, whisk in a “cross” pattern slowly and occasionally draw “circles” in the counterclockwise direction.

Usucha

1. Place the chasen in the chawan 2. Pour hot water into the chawan and wait 3. Take out the chasen and let the chawan dty 4. Measure 2 chashakus of matcha
5. Measure 70ml water and let cool to 70°C 6. Pour the water into the chawan 7. Using the chasen, whisk the matcha rapidly in a zig-zag pattern

Koicha

1. Place the chasen in the chawan 2. Pour hot water into the chawan and wait 3. Take out the chasen and let the chawan dty 4. Measure 4 chashakus of matcha
5. Measure 40ml water and let cool to 70°C 6. Pour the water into the chawan 7. Using the chasen, whisk the matcha slowly in a cross pattern, occasionally drawing circles along the side