Volume III
Brewing guides
Usucha (thin tea)
Sift 2g matcha into a bowl. Add 70ml water at 80°C. Whisk in a W motion until fine foam appears. Drink immediately.
Koicha (thick tea)
Use 4g ceremonial grade with 40ml water at 75°C. Knead slowly with the chasen — no vigorous foam. Shared among guests in ceremony.
Hojicha steep
5g per 250ml at 90°C, steep 30–45 seconds. Second steep shorter. Excellent with milk for latte service — 12g per 350ml milk base.