Matcha at Home: Usucha, Koicha and the Everyday Latte

Matcha is green tea ground into a fine powder, so you drink the whole leaf. That is why quality makes such a difference. Ceremonial grades are brighter and sweeter for drinking straight; culinary grades are bolder and better for lattes and baking.

Always sift. Matcha clumps easily, and a quick push through a small strainer is the difference between a smooth bowl and one with bitter lumps.

For usucha, or thin tea, use about two scoops of matcha and a third of a cup of water that has cooled to around 175 F. Boiling water scorches the tea. Whisk quickly in a zigzag motion, keeping the tines just off the bottom of the bowl, until fine foam covers the surface.

Koicha, or thick tea, uses twice the matcha and half the water. Instead of whisking fast, knead it slowly into a glossy, paint-like consistency. It is intense and best with a small sweet.

For a latte, whisk a smaller amount of matcha with a splash of hot water into a smooth paste, then add warm frothed milk or cold milk over ice. A little honey rounds it out beautifully.