Usu-cha means “thin tea” and is one of two styles of ceremonial grade matcha (the other type is known as “Koi-cha” or “thick tea”). It is light and creamy with a mild vegetal character. Sold in 20-gram vacuum-packed tins.

Matcha teas are a distinct style of Japanese green tea that is different in every aspect to all other teas. Matcha tea is shade grown tea (e.g., Gyokuro, Kabusecha), with the leaf matter removed from the fibrous veins and stems. This leaf material (called Tencha) is then milled between two stones until it is a fine powder called Matcha. The Matcha is then whisked into hot water where the liquor and leaf are both consumed. It is not steeped and removed from the water like traditional teas. Matcha is the tea served during the famous Japanese tea ceremony, but culinary grades are now used for all kinds of more casual purposes such as smoothies or baking.  

Ingredients: green tea 

Steeping Instructions

Sift  2 grams or one and a half chashaku scoops of matcha into 2 oz of 195 F water. Whisk rapidly with a bamboo whisk (chasen) until foam appears on the surface.