There are two types of Matcha: our brewing suggestions are for preparing both usucha (thin matcha) and koicha (thick matcha). A traditional Japanese bamboo whisk (used in the traditional tea ceremony) will give you better results than a wire whisk.
1. Preheat the tea bowl by filling it about 1/3 full with hot water (about 180F). Place the whisk into the hot water.
2. Add two scoops of Matcha for usucha or three for koicha to the tea bowl.
3. Add more hot water to fill the bowl and whisk in a W motion for usucha, which will create froth, or a circular motion for koicha, which will be smooth without any froth.
4. The traditional way to drink Matcha is in three sips, while eating a very small, intensely sweet tidbit, like our Rock Crystal Sugar.
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