A step-by-step guide to a tea ritual of usucha, or thin tea—the traditional way with just matcha powder and hot water.
This ritual invites you to pause, breathe, and take in the moment through a quiet act of preparation. Rooted in the spirit of Chadō, while simplified for your enjoyment at home, each step is gentle, intentional, and attuned to the senses.
For matcha latte, read this guide.
You will need
Matcha
Use high-grade matcha for tea ceremony use—such as our Premium Uji Matcha – For the Dreamer.
Since Usucha is prepared without milk or sweetener, the quality of the matcha makes all the difference. Opt for matcha that is sweet and umami, with little bitterness and astringency.
Essentials
- Chawan (matcha bowl)
- Natsume (tea caddy)
- Chasen (bamboo whisk)
- Chashaku (tea scoop)
- Chafurui (sieve)
- Chakin (tea cloth)
You can also use a curated set like our Matcha 10-piece Ritual Set – Jade Moss which has all the essential tools, plus holders for each of these tools, and a bamboo mat—all housed in a custom wooden box.
Optional
- Yuzamashi (water cooling vessel, e.g., Yuzamashi – Deep Charcoal)
- Kensui (waste water bowl)
Prepare your space and mind
Choose a clean, quiet space with natural light and minimal distractions. Sit comfortably and take a moment to settle your breath and bring your focus to the ritual ahead.
Lay out your tools with care.
If using our Matcha 10-piece Ritual Set, begin by opening the paulownia wood box and rolling out the bamboo mat—evoking the feeling of tatami in a traditional tea room. Place each tool thoughtfully on the mat.
Sift matcha into Natsume
Using the Chafurui (tea sieve), sift several scoops of matcha into the Natsume. This step prevents clumping and results in a smoother, silkier tea. We recommend preparing enough for multiple sittings, but you can just prepare for one.
If you don’t have a Natsume, you may sift the matcha directly into the bowl after the next step. However, we recommend using one—Natsume helps preserve and honor the matcha to be served, and evoke a real sense of ritual, making it an essential element of traditional tea ceremonies.
Warm the bowl and whisk
Boil fresh water, then pour about 250–300 ml into the Yuzamashi (if using). Let it cool slightly—to around 80°C (175°F)—the ideal temperature to highlight umami and avoid bitterness.
Pour half of the warm water into the Chawan. Swirl gently to warm the bowl, then dip the Chasen several times to soften its tines.
Discard the water into a Kensui or separate bowl, and wipe the bowl dry with the Chakin (tea cloth).
Add matcha and hot water
Using the Chashaku, scoop about 2 heaping scoops (around 1g) of matcha into the bowl.
Gently pour in around 60 ml (2 oz) of the prepared water.
Whisk with intention
Hold the Chasen upright and whisk briskly in a light, vertical motion from the wrist. Release any tension and allow the movement to become rhythmic and solely from the wrist—focused, yet relaxed.
Whisk around 20-30 times, until a fine layer of froth forms. Then slow your movement and shift into a gentle zigzag pattern to remove any big bubbles.
To finish, trace a small “O” shape and end at the center of the bowl.
Receive the tea
Hold the bowl with both hands. Turn it a few times clockwise and then bring it close to your face. Take in the aroma, the warmth, the color. Sip slowly.
Matcha is best enjoyed in just a few, intentional sips—each one holding the fleeting beauty of the moment.
Clean your tools
When finished, pour the remaining warm water into the bowl and use it to cleanse the chasen and chawan. Discard the water, and wipe the bowl and tools dry with the Chakin.
Return each item to its place with quiet attention.
Let the ritual conclude with a moment of appreciation—for yourself, for the tea, and for this moment.
