FBVK TEA SPACE

Normally, in Japan, Usucha is enjoyed as is, warm and frothy. But in Thailand, where the weather is quite hot, we usually add ice to make it extra refreshing. However, I personally like to take a sip of the freshly brewed warm Usucha first, then add ice to cool it down – perfect for fighting the Thai heat!

Ingredients:

• 2g matcha powder

• 70ml hot water (75-80°C)

• Ice is optional

Instructions:

1. Sift the matcha into a chawan (matcha bowl) to remove clumps and ensure a smooth texture.

2. Pour a small amount of hot water (about 20ml) into the bowl and whisk gently to create a thick paste.

3. Add the remaining 50ml of hot water.

4. Whisk vigorously using a chasen (matcha whisk) in a zigzag or “M” motion until the matcha is frothy with fine bubbles.

5. Enjoy immediately. Usucha is light, smooth, and perfect for daily matcha moments.