How to Brew Matcha — And Why It’s Called a Practice

When people first learn how to prepare matcha, they are often introduced to usucha.

In the Urasenkei tradition, usucha (薄茶), or “thin tea,” is the most commonly prepared style — lighter in consistency, gently frothy, and meant to be enjoyed more casually in everyday settings.

It differs from koicha (thick tea), which is more concentrated and formal.

Because of its approachable nature, usucha is often where most people begin their matcha practice.

After hosting tastings and offering countless samples, I found myself wanting to create something more clear — a simple, visual guide to help my followers and customers prepare an exquisite bowl of traditional usucha.

With the visual help of (photographer credit here), I’m grateful to be able to share these tips more thoughtfully.

And that word — practice — matters.

Every time I host a tasting, I carefully explain each step:

How to sift the matcha.
How to gauge the temperature.
How to whisk properly.

But over time, something becomes clear:

There is no perfect bowl.

There is only the bowl you make — again and again.

Basic Method (Usucha):

These steps will guide you.

But the real learning comes through repetition.

Through returning to the practice — daily, imperfectly, consistently.

Over time, your hands remember.
Your movements soften.
Your attention deepens.

And somewhere in that repetition, something shifts.

Not just in the tea —
but in you.