How to prepare matcha? Usucha and Matcha Latte
Matcha, this exceptional green tea, lends itself equally to tradition and modernity. Between the simple elegance of Usucha and the creamy sweetness of Matcha Latte, there's a recipe for every craving. These two preparations showcase the richness and versatility of matcha, while respecting its authenticity.
Preparing Usucha (Traditional Matcha Tea)
Usucha is the traditional and refined version of matcha, often served during Japanese tea ceremonies. Light and smooth, it offers an authentic experience that reflects all the subtleties of quality matcha.
Ingredients for Usucha
- 1.5 g of matcha
- 60 ml of hot water at 80°C
- 40 ml of additional water (temperature of your choice)
- Sugar, honey or agave syrup (optional)
Preparation steps
- Prepare your utensils : Warm your bowl (chawan) and your whisk (chasen) with a little hot water.
- Measure the matcha : Sift 1.5g of matcha into the bowl with a matcha spoon (chashaku).
- Add hot water : Pour 60 ml of water at 80°C into the bowl.
- Whisk the matcha : Use the chasen to mix using quick "W" or "M" motions.
- Adjust : Once light foam has formed, add an additional 40 ml of water and sweeten to taste.
- Serve and enjoy : Your Usucha is ready! Enjoy it as is or with ice cubes for a cold version.
Preparing Matcha Latte
For a comforting and indulgent drink, the Matcha Latte is ideal. It combines matcha with milk or a plant-based alternative for a smooth and creamy texture.
Ingredients for a Matcha Latte
- 3 g of matcha
- 30 ml of hot water at 80°C
- 120 ml of milk (or vegetable milk)
- Sugar, honey or agave syrup (optional)
Preparation steps
- Heat the milk : Heat your milk without bringing it to a boil and froth it if possible.
- Prepare the matcha : Sift 3g of matcha into a bowl, add 30ml of hot water and whisk until frothy.
- Mix : Pour the frothy matcha into a mug and add the hot milk.
- Adjust : Sweeten to taste and stir gently.
- Serve and enjoy : Your Matcha Latte is ready! For a cold version, add 80-100g of ice cubes.
Tips for successful preparation
- Use a good whisk : The chasen is essential for obtaining a fine, smooth foam.
- Respect the water temperature : Water that is too hot will make the matcha bitter.
- Froth the milk properly : A good frother provides a creamier texture.
- Adjust the proportions : Adjust the amount of matcha or milk according to your preferences.
Whether you choose the authenticity of Usucha or the indulgence of Matcha Latte, each cup is an invitation to discover matcha in all its facets. So, what will your next tasting be?
