A step-by-step guide to a matcha 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 (the Japanese Way of Tea), while simplified for your enjoyment at home, each step is intentional and meditative.
Usucha Ratio & Quick Reference
Matcha powder: 1.5–2g (approx. 2 heaping chashaku scoops)
Water Volume: 60–70 ml (approx. 2–2.5 oz)
Water Temperature: 75°C–80°C (167°F–175°F)
Ideal Matcha Grade: Premium Grade Uji Matcha (umami, aromatic, not astringent)
Tools & Ingredients for the Usucha Ritual
Main Teaware
- Chawan (matcha bowl)
- Natsume (tea caddy)
- Chasen (bamboo whisk)
- Chashaku (tea scoop)
- Chafurui (sieve)
- Chakin (tea cloth)
For a complete setup, explore Ode Ritual's Matcha Ritual Full Set – a 10-piece suite of artisanal matcha tools housed in a custom paulownia wood box.
Matcha Selection
Use high-grade matcha for tea ceremony use. Usucha is prepared without milk or sweetener, so the quality of the matcha makes all the difference. Opt for matcha that is sweet and umami, with little bitterness and astringency – such as our Premium Uji Matcha – For the Seeker or Premium Uji Matcha – For the Dreamer.
Optional Teaware
- Yuzamashi (water cooling vessel, e.g., Yuzamashi – Deep Charcoal)
- Kensui (waste water bowl)
Step-by-Step Usucha Preparation Guide
Step 1: 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 Ritual Full 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.
Step 2: 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.
Step 3: 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).
Step 4: 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.
Step 5: 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.
Step 6: 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.
Step 7: 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.
As in traditional Chadō, we invite you to treat each session as ichi-go ichi-e (一期一会)—a once-in-a-lifetime meeting, even if shared only with yourself.
Frequently Asked Questions About Usucha
What is the difference between Usucha and Koicha?
Usucha (薄茶) translates to "thin tea" and uses 1.5–2g of matcha powder mixed with 60–70ml of hot water, resulting in a light, frothy tea. Koicha (濃茶) translates to "thick tea" and uses double the matcha (around 4g) with half the water, producing a rich, syrup-like liquid served without froth.
Why is my usucha matcha bitter?
Bitterness in usucha usually comes from two factors: using boiling water (which burns the delicate green tea leaves) or using lower-grade culinary matcha. Always use 75°C–80°C water and ceremonial-grade Uji matcha.
Looking for a modern alternative? Check out our complete guide to matcha latte ritual and preparation.
