Usucha (Usu cha), or usutya, is a traditional Japanese way of preparing matcha tea, which consists in mixing tea with hot water and whipping it into foam with the help of a bamboo whisk - Chasen. This method of preparation makes usucha thicker and creamier than other methods of making matcha tea.

The history of Usuch is related to the religious practice of Zen Buddhism, where matcha tea was used as a way to achieve meditation. Usutya became popular among Japanese samurai because its thick consistency allowed for quick energy before battle. Today, usutya is one of the most popular ways of preparing matcha tea.

What is needed?

To prepare Usucha, you need to have the following ingredients and tools: matcha tea - ideal for Usucha beginners, we recommend Yabukita , and for experienced matcha lovers - Okumidori , Tsuyuhikari and Uganoshiro , hot water (about 70 °C), a good Chasen (bamboo whisk) - Kazuho is best and 80 Strings and a bowl for Usuch.

Method of cooking Usuch

There are several different options for preparing Usuch, for each of our lot of matcha we have selected an individual recipe, the instruction below is one of them:

1. To warm chavan and chasen
   We recommend using warm water, about 70 °C. The bowl will have a more uniform cooking temperature and will be able to transmit the aroma better. The crown will become wet, become a little more elastic, and the smell of dry wood will wash away.
   Drain the water and wipe the bowl dry.
   
   
2. Sieve 1.5-2 g of matcha tea into a bowl
   It is better to sift the matcha to avoid lumps and get a more airy texture, as well as a bright aroma
   
   
3. Add warm water
   Pour water slowly, maintain the proportion of about 60-80 g of water, according to taste
   
   
4. The first phase of knocking down the match:
   Using a beautiful Chasen , with active movements reminiscent of the letter W, whipping the tea into foam barely touching the bottom. This may take about 40-60 seconds.
   
   
5. The final preparation of the russula:
   Just lift the whisk and slow down the movements so that the strings touch the surface, popping large bubbles
   
   
6. Slowly remove the whisk from the drink and enjoy your Usucha!

The result is a light and airy matcha tea that can be used as an aperitif or as a daily invigorating drink

Let it taste! Oiishii