How to Make Matcha

Usucha is commonly referred to as “thin matcha” as it’s made by mixing matcha powder with a small amount of water so that you can whisk it to make a thin layer of frothy matcha before adding more water to make tea or milk to make a latte. 

The ritual of making usucha helps bring out the flavor of the matcha. This is a great way to enjoy our signature smooth and mellow matcha. 

Koicha is commonly referred to as “thick paste” as it’s made by mixing matcha powder with such little water that when whisked the matcha turns into a paste. Similar to usucha, you can add more water to your koicha paste to make tea or milk to make a latte. 

This is the best place to start if you’re new to matcha. The added milk of choice typically rounds out the flavor of matcha. My personal favorite milk to add to our signature Casa Cura matcha is rice milk or almond milk.