How to Make a Perfect Bowl of Matcha

Usu-cha (Thin Tea)

 

Koi-cha (Thick Tea)

 

Premium Grade Matcha

Though making a traditional bowl of Matcha can seem a bit intimidating at first, it’s actually quite simple once you get acquainted with the process and the accessories needed. Aiya’s Premium Grade Matcha can be made two different ways: as a thick, Koi-cha, which is how Premium Grade is made traditionally, or as a thin, Usu-cha, the same way the Ceremonial Grade Matcha is prepared. Although this grade of Matcha can be enjoyed daily if preferred, we recommend this to be reserved for special occasions. For daily drinking, we recommend our Ceremonial Grade Matcha.

Watch the first video above to make your own bowl of thin (Usu-cha) premium Matcha!
Watch the second video above to make your own bowl of thick (Koi-cha) premium Matcha!

For more information on our Premium Grade Matcha, please visit our online store.

 

Steps to Make Koi-Cha

  1. Place 3-4 bamboo scoops of Aiya Premium Grade Matcha into a hand sifter placed over bowl.
  2. Sift Premium Matcha into the bowl.
  3. Add 1 ounce of pre-boiling water (~180F).
  4. Using the whisk, gently knead the Matcha in a “c” motion, from the top of the bowl to the bottom, repeating until Matcha forms a thick consistency. For a Koi-Cha, the goal is not to make the Matcha frothy, but smooth and thick.
  5. Add 1 more ounce of water and repeat step 4 until incorporated.