The Ceremonial Bowl
Traditional Usucha Matcha
The foundation of everything. Before the lattes and the layers — there is this.
You'll need:
- 1 tsp (2g) Koko Cha ceremonial-grade matcha
- 2 oz (60ml) water, heated to 175°F / 80°C
- A chawan (matcha bowl)
- A chasen (bamboo whisk)
- A chashaku (bamboo scoop) or fine mesh sieve
The Ritual:
- Warm your chawan by filling it with hot water. Discard and dry gently.
- Sift your matcha directly into the bowl to break up any clumps.
- Pour 2 oz of water at 175°F — never boiling. Boiling water burns the leaf and bitterness follows.
- Whisk in a brisk W or M motion — not circular — until a fine, velvety foam forms at the surface.
- Pause. Observe the color. Lift the bowl with both hands.
- Drink slowly. This is the point.
Serves 1. Best enjoyed in silence, or good company.
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