jiko matcha

How to Prepare Jiko Matcha

For Usucha (Thin Tea):

1. Sift 2 g (1 teaspoon) of matcha into a pre-warmed chawan.

2. Add 70–80 ml of hot water at 75 °C (170 °F).

3. Whisk briskly with a chasen (bamboo whisk) in a “W” motion until a fine foam appears.

4. Sip immediately and enjoy its smooth, sweet complexity.

For Koicha (Thick Tea):

1. Use 3–4 g of matcha with 30–40 ml water at 70 °C (160 °F).

2. Stir slowly until the mixture becomes thick and glossy — smooth, not grainy.