Matcha & Specialty Tea Preparation

## Matcha Basics: Usucha vs. Koicha\n\nMatcha is stone-ground whole tea leaf, whisked directly into water rather than steeped and removed, so technique matters as much as the powder itself. Two traditional preparation styles set the reference points for texture and strength:\n\n- **Usucha («thin tea»)** — the everyday style and the one closest to café service.

Lower matcha-to-water ratio, whisked briskly to a light, frothy consistency. This is the base for lattes and most bar preparations.\n- **Koicha («thick tea»)** — a much higher matcha-to-water ratio, kneaded rather than whisked to a froth, producing a thick, glossy, paste-like texture. Traditionally made with higher-grade ceremonial matcha; rarely used in everyday bar service but useful to know when a guest asks about it or when working with premium-grade matcha.\n\n## Sifting\n\nMatcha powder clumps easily from static and fine particle size.

Sifting before whisking is not optional if you want a smooth cup:\n\n- Use a fine-mesh sifter or dedicated matcha sifter over the bowl.\n- Sift the full dose directly into the bowl before adding water — sifting after water is added just creates lumps that won't break up.\n- Skipping this step is the most common cause of gritty, clumpy matcha in service.\n\n## Water Temperature\n\nMatcha is sensitive to heat — water that's too hot scorches the delicate ground leaf and brings out bitterness:\n\n- Target roughly 70–80°C (160–175°F), well below a full boil.\n- If only boiling water is available, let it rest a few minutes to cool before pouring, or cut with a small amount of room-temperature water.\n- For milk-based matcha drinks, the matcha itself is still whisked with hot (not boiling) water first, then combined with milk of any temperature.\n\n## Whisking Motion\n\nOnce sifted matcha and hot water are in the bowl:\n\n- Use a bamboo whisk (chasen) or a milk-frother substitute if unavailable.\n- Whisk in a brisk «W» or «M» zig-zag motion from the wrist, not a circular stir — circular motion won't aerate the matcha properly.\n- Whisk until a fine, even layer of froth forms on the surface with no visible dry clumps.\n- Work quickly; matcha loses its best texture and can taste flat if left to sit too long after whisking.\n\n## A Note on Chai\n\nChai (properly «masala chai») is a different category of specialty tea prep worth a brief mention alongside matcha: it's a spiced milk-tea infusion, typically black tea simmered together with whole spices (commonly cardamom, cinnamon, ginger, cloves, black pepper) and milk, sweetened to taste. Unlike matcha's whisking technique, chai relies on simmering the tea and spices together — often directly in milk or a milk-water mix — to extract both tannins and spice oils at once. It's a good complementary specialty offering alongside a matcha program, and shares the same sourcing and storage principles as other true teas.