Koicha 濃茶
4g : 30ml. Planetary circular motion until smooth.
For Usucha and Latte:
Recommended to first form a paste using 6ml water for every gram. With circular motion, form a glassy smooth paste, then adding remainder water, vigorously whisk with for 25-35 seconds.
Usucha 薄茶 - 2g Matcha : 60ml water
Latte - 5g Matcha : 50ml water. On 6 oz Milk. Halve this recipe to savor Matcha 😊
| Yume 夢 | Raku 楽 | Kumo 雲 | Hanami 花見 | |
| 70c | 💚 | 💚 | 💚 | 🟢 |
| 75c | 🟢 | 💚 | 💚 | 💚 |
| 80c | 🟢 | 💚 | 💚 | 💚 |
|
Koicha |
💚 | 💚 | 🟢 | 🟢 |
| Usucha | 💚 | 💚 | 💚 | 💚 |
| Latte | 🟢 | 🟢 | 💚 | 💚 |
| Culinary | 🟢 | 🟢 | 🟢 | 💚 |
💚Favorite method | 🟢Suitable method
Brew theory:
When brewing Matcha, the main component groups are:
Amino acids: L-theanine, glutamic acid, arginine. We know them as umami, and sweet softness.
Catechins: EGCG, ECG, EGC. We know them as bitter, astringency, and sharp greens.
Temperature:
Brewing affects the expression of these components in Matcha. Here is how heat affects the flavors in your cup:
70c 'Light' Brews more amino acids and fewer Catechins, to showcase smoothness, umami, and sweetness. Most suitable for traditional Matcha such as Koicha, and Usucha.
75c 'Balance' Blends umami and sweetness, adding the third player of heavier flavors to form balance.
80c 'Structure' Full expression of every single part, coarser flavors such a bitterness can be overpowering with some Matcha, which can fittingly benefit latte drinks.