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Overhead view of a dark bowl of whisked bright-green matcha with a bamboo chasen whisk, beside a red dish holding a bamboo scoop of matcha powder.
How to Make Matcha | An Intro to Koicha
Koicha has been savoured by tea ceremony masters for centuries, and it is time for this pinnacle of matcha preparation to leave the confines of the tearoom and be enjoyed by tea enthusiasts worldwide.
A red-clay Tokoname kyusu side-handle teapot beside a cup of brewed green sencha and a small dish of dry sencha leaves on a wooden table.
Intro to Brewing Sencha
So, you have some sencha and you have a kyusu, now how exactly do you brew it? Senchas are often very sensitive to subtle changes in brewing parameters, which can make them incredibly versatile and customisable, but also daunting to brew. The following brewing parameters are by no means the only way to brew these teas. However, they are almost guaranteed to produce a delicious cup every time.
Matcha makes the world go round - How to make Usucha - Tezumi
How to Make Matcha | Usucha
Usucha (or 'thin tea'), known for its vibrant green colour and creamy texture, is the most common way to drink matcha (we'll talk more about Koicha, 'thick tea' later). While it may look sophisticated, its actually very easy to make!