Koicha (“thick tea”) is a style of preparing matcha with a thick, rich and velvety consistency. This style of matcha is enjoyed traditionally in Japanese tea ceremonies, but can be enjoyed in the comfort of your own home too.

Koicha is best for enjoying the true notes and flavours of matcha and is recommended for those wanting to savour a moment and participate in a peaceful ritual.

Brewing guide:
1. Sift 3-4g of Imōto matcha powder into a chawan.
2. Add around 30-40g of 80°C water to the matcha powder. Cool boiling water by pouring it into a teacup first, then pour it into the chawan.
3. Using a chasen, gently tamp the matcha powder to incorporate it with the water.
4. Then, whisk for 15 seconds, moving back and forth in a “W” shape slowly at first. Unlike preparing matcha for usucha or latte, it is best to knead the water into the matcha as opposed to whisking vigorously to create bubbles and foam.
5. When finished, the liquid should be smooth, velvet like and have a beautiful luster. Drink from the same bowl you prepared the tea in and enjoy with a sweet treat!

Usucha is the Japanese term for “thin tea”, which is a common way of enjoying matcha powder that results in a light and refreshing beverage.

It is made with a higher ratio of water to matcha powder and is whisked to create a layer of foam on top, offering a balanced flavor with a mix of sweetness and slight bitterness. Usucha is more accessible than its counterpart, koicha ("thick tea"), and is commonly enjoyed in both casual and formal settings.

Brewing guide:
1. Measure out and sift 2g of Imōto matcha into a chawan.
2. Pour boiling water into a teacup to cool it to 80°C, then measure out 60mL and pour that into the chawan.
3. Using a Chasen, whisk vigorously for 45-60 seconds, making an "M" shape and “W” shape until foam begins to appear

A matcha latte is the most popular way matcha is consumed and is the combination of matcha powder, water and milk. From the variety of matcha to the type of milk and ratios in your recipe, a few factors determine the character of a matcha latte.

Brewing guide:
1. Sift 3-4g of Imōto matcha powder into a chawan.
2. Pour boiling water into a teacup to cool it to 80°C, then measure out 30-40mL and pour that into the chawan.
3. Using a Chasen, whisk vigorously for 45-60 seconds, making an "M" shape and “W” shape until foam begins to appear
4. Add 100mL of your preferred milk of choice.
5. If desired, you may also choose to add a sweetener such as agave syrup, simple syrup, sugar or honey.