Hi Joshua, you can prepare 2 gr Matcha and 100 ml water for Usucha. While for Koicha, you can have 4 gr Matcha and 30 to 40 ml water. Keep me updated about when you try :)
For koicha, knead 15g of very warm water (165-175 degrees F) water SLOWLY for about 90-120 seconds… until silky and a sheen develops. Then add 20g more water and mix to combine. Serve immediately. For usucha, add 50-75g of water to 2g of sifted matcha and whisk it. The Omotesenke school teaches to whisk until 90% of the surface contains small foam bubbles. Urasenke teaches a layer of foam (about 1/4 to 1/3 the height of the drink.) other schools teach other amounts.
Very informative for me. I wouldn't call the koicha a paste however; if anything it appears more like a sauce.
Thank you for the video. Are there any pointers on the ratio of matcha powder to hot water for both Koicha and Usucha?
Hi Joshua, you can prepare 2 gr Matcha and 100 ml water for Usucha. While for Koicha, you can have 4 gr Matcha and 30 to 40 ml water. Keep me updated about when you try :)
For koicha, knead 15g of very warm water (165-175 degrees F) water SLOWLY for about 90-120 seconds… until silky and a sheen develops. Then add 20g more water and mix to combine. Serve immediately.
For usucha, add 50-75g of water to 2g of sifted matcha and whisk it. The Omotesenke school teaches to whisk until 90% of the surface contains small foam bubbles. Urasenke teaches a layer of foam (about 1/4 to 1/3 the height of the drink.) other schools teach other amounts.