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Japanese

Usucha (thin matcha)

Vegetarian

薄茶 · usucha

Powdered green tea whisked with hot (not boiling) water into a fine, jade-green froth — the everyday style of matcha served in the Japanese tea ceremony.

Usucha (thin matcha) is a Japanese hot drink, ready in about 4 minutes and made with matcha. It serves 1 and is rated easy to cook.

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No licensed photograph of this dish yet.

Prep
3 min
Cook
1 min
Total
4 min
Serves
1
Level
Easy
Calories
0

Ingredients

1 bowl

Equipment

Method

  1. Step 1

    Warm the tea bowl (chawan) and soak the tips of the bamboo whisk (opens in a new tab) (chasen) in hot water for a minute so they soften; pour the water away and dry the bowl.

    Eggs being whisked in a bowl
    How it looks · Photo: Kampus Production on Pexels

  2. Step 2

    Sift the matcha (opens in a new tab) into the bowl through a small fine sieve to break up lumps.

  3. Step 3

    Pour in the water at 75–80 °C (boiled water cooled for about 3 minutes).

    Boiling water scorches matcha and makes it harsh.

  4. Step 4

    Holding the bowl steady, whisk (opens in a new tab) briskly from the wrist in a zigzag 'M' or 'W' motion for 15–20 seconds until a fine, even froth covers the surface, then lift the whisk out slowly from the centre.

  5. Step 5

    Drink straight away, in a few sips.

    About this dish

    Origin
    Japan · Well documentedMore food from Japan
    Dish
    Snack · Hot drinks
    Cooking method
    Whipped
    Taste
    bitter, umami, fresh, earthy
    Diet
    Vegan · No gluten ingredients · Dairy-free · No nut ingredients · Low-carb
    All labelsVegan · Plant-based · Vegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Ovo-vegetarian · Pescatarian · Flexitarian-friendly · Whole-food focused · Paleo-style · No gluten ingredients · Dairy-free · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · Low-carb · Low-fat · Low-sodium
    Worked out from the ingredients. How labels work
    Cook more with
    Matcha
    Techniques
    Emulsification

    Allergens

    None of the 14 major allergens appear in the listed ingredients.

    Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

    Nutrition

    0 kcal per serving

    Estimated

    1 serving ≈ 70 g · recipe makes 1

    Where the energy comes from

    • Protein 0%
    • Carbohydrate 0%
    • Fat 0%
    Nutrition per serving and per 100 g
    NutrientPer servingPer 100 g*
    Energy0 kcal0 kcal
    Protein0 g0 g
    Carbohydrate0 g0 g
    Net carbohydrate0 g0 g
    Sugars0 g0 g
    Added sugars0 g0 g
    Fibre0 g0 g
    Fat0 g0 g
    Saturated fat0 g0 g
    Trans fat0 g0 g
    Cholesterol0 mg0 mg
    Sodium1 mg2 mg
    Salt equivalent0 g0 g
    Vitamins & minerals per serving
    Potassium
    0 mg
    Calcium
    7 mg
    Iron
    0 mg
    Magnesium
    1 mg
    Vitamin A (RAE)
    0 µg
    Vitamin C
    0 mg
    Vitamin D
    0 µg
    Vitamin B12
    0 µg
    Folate (DFE)
    0 µg

    How these numbers were made

    • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
    • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
    • Not counted (tiny amounts or “to taste”): matcha.
    • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
    • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

    Good to know

    Tips

    • Eat a small sweet (wagashi) before drinking; its sweetness balances the bitterness.

    Common mistakes

    • Stirring in circles, which mixes but does not froth.
    • Skipping the sieve — matcha clumps easily.

    Storage

    • Keep opened matcha airtight in the fridge and use within a month or two.

    Variations

    • Koicha (Japan): Thick tea: about twice the matcha with a third of the water, kneaded slowly into a glossy paste rather than frothed.

    History

    Whisked powdered tea reached Japan from China and became the centre of the Japanese tea ceremony (chanoyu).

    Confidence: Well documented

    Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

    Recipe DNA

    How this dish is built

    Customise in Sip & Blend

    Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

    The body of the dish

    Gravy, sauce & base

    Used in steps 2, 3

    Less sweet, dairy-free, caffeine-free or for more people — the original stays as it is.

    Customise in Sip & Blend

    Reviews & corrections

    Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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