For thin matcha (“Usucha” in Japanese), use 1 tsp. (5 g) of matcha and 2 oz. (60 ml) of boiling water. For thick matcha (“Koicha” in Japanese), use 2 tsp. (10 g) of matcha and 1. 4 oz. (41. 4 ml) of boiling water.
For Usucha, whisk the matcha and hot water briskly. Move in a quick, back-and-forth motion as if you were drawing the letter W or M. Use your wrist instead of your arm. Whisk the surface of the tea when it has small bubbles until a thick froth appears. For Koicha, move in a slow kneading motion from left to right as well as up and down. Since you’re not aiming for froth, gently rotate the whisk in a 360 motion to achieve a thick, smooth, and even consistency.
Bring 1/4 cup (60 ml) of water to a boil in a different pot at the same time.
Use an electric hand whisker for a smooth and even consistency. Be careful not to whisk too fast with this tool.
