Type of Matcha

Matcha is categorized into two main types: “Usucha” (thin tea) and “Koicha” (thick tea). Usucha is the more commonly enjoyed form, whisked with hot water to create a light and smooth texture. Koicha, made from high-quality tea leaves, is prepared with less water and kneaded into a thick, rich consistency. Additionally, matcha is classified based on its use: ceremonial-grade (for tea ceremonies) and culinary-grade (for food and beverages). Ceremonial matcha has a delicate, well-balanced flavor, while culinary matcha is ideal for sweets and drinks.

Matcha is considered a superfood due to its rich nutritional profile and numerous health benefits. It contains a high concentration of catechins, powerful antioxidants that boost immunity and promote fat burning. Matcha is also rich in theanine, an amino acid known for its calming effects, which help reduce stress and improve focus. Additionally, it provides a moderate amount of caffeine, offering a steady energy boost without the rapid spikes and crashes associated with coffee.

Matcha preparation tools

・Chawan (matcha bowl) ・Chasen (bamboo whisk) ・Chashaku (bamboo scoop) ・Matcha powder (high-quality matcha has a richer flavor) ・Hot water (around 70–80°C or 158–176°F)

Add Matcha Powder

Use a chashaku to scoop about 2g (1 teaspoon) of matcha into the chawan.

Pour Hot Water

Add around 60ml of hot water at 70–80°C (158–176°F). Avoid boiling water, as it makes the matcha too bitter.

Whisk the Matcha

Use a chasen and whisk in a rapid zigzag motion (like making an “M” shape) until a fine froth forms.