Reserve Selects — Records & Rituals

The tea room

Matcha brew guide

Matcha is powdered tea that you whisk into water rather than steep. The result depends on water temperature, dose, whisking technique, the bowl, and whether you're making thin or thick tea.

Usucha — thin matcha

Everyday matcha with a light, frothy texture.

Matcha
2 g
Water
60–70 mL
Temp
175°F / 80°C
  1. Sift the matcha into a warmed bowl.
  2. Add the water.
  3. Whisk briskly in an M or W motion with a chasen until a fine foam forms.

Reference: Ippodo Tea, Urasenke

Koicha — thick matcha

Concentrated and smooth. Traditionally made with matcha chosen for this preparation.

Matcha
4 g
Water
30–40 mL
Temp
160–175°F / 70–80°C
  1. Sift the matcha into the bowl.
  2. Add the water a little at a time.
  3. Knead slowly with the whisk into a glossy paste. Don't whip it into foam.

Reference: Ippodo Tea, Urasenke

Modern matcha latte

A contemporary café drink rather than a ceremonial preparation.

Matcha
3 g
Water
40 mL at 175°F / 80°C
Milk
180 mL
  1. Whisk the matcha with the water until smooth.
  2. Pour it over steamed or cold milk.

Reference: Ippodo Tea

Choose by use, not label

"Ceremonial grade" isn't a standardized Japanese grade. Choose matcha by how you'll use it: thin tea, thick tea, or lattes and cooking. Producers like Marukyu Koyamaen label their blends by intended preparation.

Starting points

These are practical starting recipes, not universal rules. Matcha brands and tea schools may recommend different ratios and techniques.

Sources