There are gestures that soothe. Preparing a ceremonial matcha (usucha) is a simple and precise ritual: a hot bowl, a fine powder, a fast whisk - and a texture that becomes velvety.
If your matcha is sometimes bitter, grainy, or doesn't foam, it's almost never "the matcha" itself: it's often the water , the dosage , or the technique . In this guide, I'll give you a complete and reliable method for making perfect pure matcha, with a fine, lump-free foam.
What is usucha?
Usucha is the "light" preparation of ceremonial matcha: a fluid texture, a fine foam, and a balanced taste (vegetal, rounded, with a controlled bitterness). It is the most common way to enjoy matcha without milk .
Conversely, koicha is a thicker and more concentrated preparation (we will come back to this in another article), but for starting out and progressing, usucha is ideal.
What you need (simple, but important)
You can keep it minimalist, but these elements really change the result:
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A ceremonial matcha (pleasant to drink neat)
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A chasen (bamboo whisk): this is what creates the foam and homogeneity.
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A chawan (bowl): its shape makes the gesture easier
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(Optional but excellent) a small sieve : to reduce micro-lumps
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Water (ideally filtered) + something to control the temperature
If you want the simplest experience: matcha + chasen + chawan. This trio gives immediate and noticeable results.
Ideal dosage for a ceremonial matcha (usucha)
The dosage depends on your taste and the matcha, but here is the most reliable base:
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1.5 to 2 g of matcha
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60 to 80 ml of water
The “sure thing” formula
2 g of matcha + 70 ml of water
You get:
- a present but balanced taste
- a more stable foam
- a fluid texture, pleasant in the mouth
(Useful guide: 2g = approximately ½ to 1 level teaspoon, depending on the spoon. Ideally, use a small scale if you want to be consistent.)
Ideal temperature: the detail that makes all the difference
Matcha doesn't like boiling water. If it's too hot, it becomes more bitter, less subtle, and sometimes "hard".
- Ideal temperature: 70 to 80°C
- Avoid: boiling water
Simple tip if you don't have a thermometer
- boil the water
- pour it into a cup
- wait 1 to 2 minutes
- Use this water for your matcha.
The step-by-step method (thin mousse and smooth texture)
1) Warm the bowl
Pour a little hot water into the chawan , swirl it around, then empty it.
It warms the bowl and improves the texture.
2) Add the matcha
Put 2g of matcha in the bowl.
If you have a sieve, now is the time: sift the powder.
→ you avoid micro-lumps, and the foam becomes finer.
3) Loosen the powder (the anti-clump secret)
Pour a small amount of water (10–20 ml).
Gently mix with the chasen to create a smooth paste.
→ This step makes a huge difference.
4) Add the rest of the water
Fill to approximately 70 ml , at 70–80°C .
5) Whisk in a “W” (or “M”) motion
Whisk for 15 to 30 seconds with a quick W (or M) motion, without pressing down on the bottom of the bowl.
The chasen should just skim and “dance” on the surface.
You know it's ready when:
- the foam is fine and even
- the surface is slightly glossy
- The drink is homogeneous, without visible deposits.
The most common mistakes (and how to correct them)
1) Water too hot
Symptom: strong bitterness, “aggressive” taste.
Solution: lower to 70–80°C (or let it stand for 1–2 minutes).
2) Circular motion
Symptom: larger, less stable foam.
Solution: W -shaped whisk: this is the movement that emulsifies.
3) Whisk too slowly
Symptom: little foam, “flat” texture.
Solution: Go faster, not stronger. Speed > force.
4) Do not aerate the matcha
Symptom: micro-lumps, grainy texture.
Solution: sift (or at least stir the powder beforehand).
5) Press down on the bottom of the bowl
Symptom: damaged chasen, less attractive mousse.
Solution: lightly touch the bottom, without “scratching”.
How to get an even finer foam
If you want to move to the next level:
- begin by thinning with a small amount of water (10–20 ml)
- uses a fairly wide chawan (more expansive gesture)
- whip faster , without pressing
- avoid water that is too mineralized (filtered water often helps)
Which matcha should I choose for usucha?
To drink your matcha pure, look for a profile:
- velvety
- elegant plant
- controlled bitterness
- nice length on the palate
Discover our Essence matcha
FAQ — Preparing ceremonial matcha (usucha)
Why isn't my matcha foaming?
Most often: water that's too hot, movement that's too slow, or lack of chasen. The "W" motion combined with the correct temperature accounts for the majority of the result.
Can you prepare matcha without chasen?
As a last resort, yes (a shaker can help), but the texture won't be as fine. A chasen remains the most effective tool for a fine foam.
How much matcha do you need for one cup?
In usucha: 1.5 to 2 g per 60 to 80 ml of water. Start with 2 g / 70 ml, then adjust to your taste.