Matcha (Ceremonial/Culinary) - Pure Unsweetened Organic Green Tea Powder

How to Prepare Matcha Green TeaUnlike regular green tea, which is made from soaked leaves, Matcha green tea includes the ground leaves.Matcha is usually prepared in two most common forms: Usucha and Koicha.There is also a third way to prepare this tea, the standard way.This standardized way requires regular Matcha tea.It is usually mixed with 1 teaspoon of Matcha powder and 2 ounces of hot water.This is the traditional Japanese way of preparing Matcha green tea.Shashaku, a bamboo spoon, is used to measure the tea.A Chawan, a heated tea bowl, is used as a tea container.Speaking of Usucha and Koicha, these are two forms of preparing Matcha green tea.Usucha means “thin tea,” and is known to be the most common preparation.According to the tourists visiting Japan, every restaurant in Japan serves Usucha.The thin tea uses about a half a teaspoon of Matcha, which is mixed with about 3 to 4 ounces of hot water.Koicha, on the other hand, is “thick tea.”Due to its thicker leaves, it is stronger and more potent.When it comes to preparing Koicha, it requires less water but more Matcha powder compared to Usucha.Hot water of about 70°C is added to the bowl, the tea is whisked with a bamboo whisk, known as chasen.It has to be whisked until it becomes smooth and there is froth on top.Also, Koicha needs no foam and a higher grade of Matcha, unlike Usucha, which is made from the second grade Matcha.Even though they are both considered Matcha green tea, they are not to be interchanged and mistaken.What makes them different is the quality, preparation, and use.Koicha is thicker, thus of a higher quality.The preparation is also different because different methods and tools are used.Finally, Koicha is usually served during traditional tea ceremonies, whereas Usucha has the “everyday purpose”.