Servings: 1
Ingredients
Main ingredients
- 1 teaspoon matcha powder
- 100 mL hot water about 70–80 °C
- 100 mL milk or plant-based milk optional
- 1 teaspoon sweetener optional
- 1 small pinch salt optional
Procédé
Usucha (light matcha)
- Sift the matcha powder into a dry bowl to remove any lumps.1 teaspoon matcha powder
- Add a small splash of hot water, then whisk until a smooth paste forms.100 mL hot water
- Add the remaining water, then whisk vigorously in a quick back-and-forth motion until a fine foam forms.
- Drink right away; some sediment is normal, so stir gently if needed.
Koicha (thick matcha)
- Use more matcha powder and less water for a thicker preparation.
- Work the mixture until it becomes dense and glossy, without trying to create foam.
- Once smooth, adjust with milk, sweetener, or a pinch of salt to taste.100 mL milk or plant-based milk, 1 teaspoon sweetener, 1 small pinch salt
Notes
- Use water at 70–80 °C to keep bitterness in check.
- Adjust the powder-to-water ratio to suit your taste.
- Milk or plant-based milk softens the astringency and is ideal for lattes.
- Sweetener and a pinch of salt help balance the flavors.
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