A little matcha, hot water, and a bamboo whisk. As the whisk moves through the tea, tiny bubbles gather across the surface. This is usucha, meaning “thin tea,” a traditional preparation of matcha whisked with hot water to a light, drinkable consistency and enjoyed straight from the bowl.

Our Mt. Fuji Matcha “NAGON” comes from Shizuoka and is made with organically grown Tsuyuhikari, a Japanese tea cultivar. Its sweetness and savory umami come through when whisked simply with water. Here is a starting recipe for making your own bowl at home.

What You’ll Need (for one serving)

 • 1 level measuring teaspoon of matcha
 • 1/4 cup hot water (2 fluid ounces), cooled to 176°F
 • Matcha bowl, or a wide bowl with room to whisk
 • Bamboo whisk, called a chasen
 • Measuring teaspoon and measuring cup

Before You Begin

Soak the whisk’s tips in warm water for one to two minutes to make them more flexible. You can do this in your bowl to warm it at the same time. Remove the whisk, empty the bowl, and wipe the bowl dry.

Step 1. Measure

Measure one level teaspoon of matcha into your bowl.

Step 2. Add the Water

Pour ¼ cup of water at 176°F over the matcha. A temperature-controlled kettle or kitchen thermometer is useful here. This makes a small serving; you can add a little more water after whisking if you prefer.

Step 3. Whisk with Your Wrist

Hold the bowl steady and whisk briskly for about 15 seconds. Move your wrist back and forth in a quick zigzag, tracing an “M” across the bowl. The whisk mixes the tea and introduces air, forming foam.

Step 4. Finish the Foam

Slow down and bring the whisk’s tips toward the surface. A few light passes through the foam help break up larger bubbles. Lift the whisk out and sip while the tea is freshly made. The amount of foam varies with technique and preference; find the texture you enjoy.

A Few Helpful Tips

▸ Clumps in the tea? Sift the dry powder before adding water.
▸ Very little foam? Check that you started with just ¼ cup of water, and try a faster back-and-forth motion.
▸ Large bubbles? Finish with slower movements at the surface.

Afterward, rinse the whisk with water, without soap, and let it air-dry completely.

Make It a Matcha Latte

For a warm latte, pour your whisked matcha into a mug and add warm milk to taste, frothing the milk separately if you like. For an iced version, pour it over cold milk and ice. Stir in a little sweetener if you prefer.

Let the sound of whisking give way to a few unhurried sips—a quiet moment at home with matcha you’ve made yourself.

Shop Mt. Fuji Matcha "NAGON"