One of my favorite thing about Matcha green tea is that it can be prepared in so many different ways. No one cup is the same - the steamy warmth of boiled water highlight's Matcha's natural earthy undertones, while chilled ice brings out its sweet and umami flavors!
Every Matcha drinker should experience the earthy taste of Usucha, one of traditional ways Matcha is prepared in Japanese tea ceremonies. Meaning "thin-tea", Usucha is made with two chashaku scoops of Matcha and a dolop of water. While it certiantly isn't a lot of Matcha, there is something special about Usucha, almost medicial and soothing.
Usucha is very easy to make, with only a few steps here and there! You'll be enjoying the wonders and amazing health properties of Matcha in no time!
||MariMatcha Ceremonial Grade Matcha Powder ** Very important to use a high-quality ceremonial grade.
||Hot water **The water should be at a comfortable temperature - use boiling water that has cooled down enough such that you are comfortable drinking it right away!
||Chawan/(a small bowl or mug that fits perfectly in your hands).
||Chashaku/(a small teaspoon for scooping Matcha)
||Chasen - Traditional Matcha whisk
How to Make Usucha
- Scoop two Chashaku scoops of MariMatcha Ceremonial grade Matcha powder and sift into a Chawan or small bowl.
- Add enough hot water (should be at a comfortable enough temperature to enjoy right away) to fill about 1/5 of the bowl.
- Whisk generously until the Matcha becomes foamy and bubbly.
- Enjoy it right away for the best warm and soothing flavors!
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