Usucha (薄茶) is the most common form served in Japanese tea ceremony. Bright, grassy, and topped with a fine foam, it is the definitive expression of matcha when made with ceremonial-grade powder, clean 80°C water, and a bamboo chasen.
Pour hot water into the tea bowl. Swirl to warm the vessel and rinse the chasen by dipping and gently flexing. Discard the water.
Sift 2 g of matcha through a fine sieve directly into the dry chawan. This prevents lumps and creates a smoother foam.
Pour 70 ml of water at exactly 80°C over the matcha in a circular motion, covering the powder completely.
Whisk vigorously in a W or M motion — not a circle — moving only from the wrist. Continue for 20–25 seconds until a dense, fine foam forms.
Place the chawan so the front faces the guest. Drink within 2 minutes — the foam will begin to settle.