Recipe: Usucha - Tea Ceremony Preparation

Usucha is literally means light tea, thinner type of Matcha Tea. It is traditional Japanese styles of Ceremonial Matcha preparation.

• Ingredients
• Preparation
• Tips /Notes

• 1 teaspoon – Pristine Leaf Matcha Powder

  3-4 Fl. Oz. Hot Water [175°F / 80°C].

• 1. Swift 1 to 2 teaspoons of Pristine Leaf Matcha powder in the bowl. Press the whisk down/back of spoon break up lumps if do not have a strainer for smoother tea.

  2. Heat water just below boiling point, about 165°F-180°F (75°C-80°C). Boiling water is not suitable for Matcha as it can burn the tea. Pour 3-4 ounces of hot water in a separate tea cup, this will also warm up tea cup for Matcha. Do not pour hot water into tea bowl with Matcha all at once.

  3. Slowly 2 to 3 oz of pre-boiling water into tea bowl, this will prevent the Matcha from clumping. Also, hot water warms up tea cup making it ready for tea. You may want to dry the warm tea cup with a clean towel.

  4. Whisk the tea rapidly for 10 to 15 seconds with a “chasen” (bamboo whisk) using zigzag motion, like letter M or W. Simply an up and down motion will do as well. This will give foamy tea. For smoother tea, use circular motion to whisk. You may like to use Pristine Leaf hand-held Electric Milk Frother to create Matcha tea foam.

  5. Pour the tea back into the tea cup, add more water to taste as desired and drink it immediately.

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• Sieve Matcha or break lumps with back of spoon before adding any liquid to it.

  Boiling water is not suitable for Matcha as it can burn the tea.

  Always whisk well or blend well Matcha with drink.

  Matcha is not brewed like regular teas, Matcha tea powder will gradually settle to bottom of cup, so drink immediately.