How to Make Usucha — The Purest Way to Drink Matcha

You've had matcha lattes. But have you tried usucha? No milk, no syrup — just pure matcha in a bowl. Simple, meditative, and completely different.

Three things make all the difference: sifted powder, water temperature, and technique.

Before you start — sift your matcha to remove any clumps.

Step 1 — Warm your chawan (matcha bowl) and soften your chasen (bamboo whisk) in hot water. A warm bowl keeps the temperature consistent throughout.

Step 2 — Using a chashaku, scoop 1–2 measures of sifted matcha — about 1.5–2g.

Step 3 — Keep your water between 70–80°C, then add approximately 60ml into the warm bowl.

Step 4 — Whisk quickly in an M or W shape until you see a smooth, even foam.

That's it. That's usucha.

Want to experience it in person? Come visit us at O5 Tea Bar — we'd love to make one for you. 🍵