ICHI
Cart
Whisking matcha in a chawan — steam rising beside the kettle on tatami

Preparation

The leaf, composed.

Three measured protocols — each one exact, unhurried, and worthy of a first-flush powder.

A discipline, not a recipe.

Begin with usucha — the clear ceremonial cup. Turn to koicha when you seek denser umami and stillness. Latte is a composed pleasure beside the bowl, never a replacement for it.

Chawan, chasen, and chashaku arranged on tatami

Implements

What the cup requires

  • ChawanA wide bowl that holds heat, foam, and attention
  • ChasenBamboo whisk — to dissolve, then to gather foam
  • ChashakuBamboo scoop, or a precise measure in its place
  • Fine sieveOne sift — so the liquor remains unbroken
A bowl of usucha with fine foam, held over tatami

01 — The ceremonial cup

Usucha

薄茶

Fine foam, lucid umami, a composed finish — the cup with which the day may properly begin.

Matcha
2 g (≈ 1 heaping chashaku)
Water
70 ml
Temperature
70–80°C / 160–175°F
Yield
One bowl

Sequence

  1. 01Warm the bowl; empty and dry with care.
  2. 02Sift the matcha into the bowl.
  3. 03Add a little water; whisk to a smooth paste.
  4. 04Add the remaining water. Whisk in a gentle W or M until a fine foam gathers.
  5. 05Taste without haste.

NoteWater too hot raises bitterness. After the boil, allow a brief pause.

A bowl of koicha held in the hand over tatami

02 — The dense cup

Koicha

濃茶

Kneaded, never frothed — a slower, deeper reading of the same leaf.

Matcha
4 g (≈ 2 heaping chashaku)
Water
30–40 ml
Temperature
70–80°C / 160–175°F
Yield
One shared bowl

Sequence

  1. 01Warm and dry the bowl as for usucha.
  2. 02Sift the matcha.
  3. 03Add water gradually. Knead in slow circles until glossy and even — no foam.
  4. 04The texture should coat the bowl like a soft paste.
  5. 05Share, or take small sips. Presence over pace.

NoteKoicha asks for the finest, sweetest leaf — reserve your highest grade.

Iced matcha latte layered over milk, with matcha dusted on ice

03 — A composed alternative

Latte

ラテ

Not the ceremonial cup — another pleasure. The leaf remains central; milk is accompaniment only.

Matcha
2 g
Water
30 ml (to dissolve)
Milk
150–180 ml, hot or cold
Temperature
Water 70–80°C; milk to taste

Sequence

  1. 01Sift the matcha into a cup or small bowl.
  2. 02Whisk with a little hot water until wholly smooth.
  3. 03Pour in steamed or cold milk. Stir once to marry.
  4. 04Sweetness, if any, should remain quiet — so the matcha stays distinct.

NoteOat or dairy — choose what leaves the umami audible.

Begin with the leaf.

Select a work. Return here when you are ready to compose the cup.

View the works