I’m obviously not an expert at preparing matcha and I realized that when I shot those pics, I didn’t even prepare it the right way. lol You should be seeing a much bigger mousse on the top of the tea plus my cups are really far to be the right size compare to the regular matcha bowl so the quantity showing in the photos is not accurate to the indications of this post. So instead of explaining you in my words how to prepare it and taking the risk of giving you false information, I found some extremely good info on yuuki-cha.com and this is what I’m presenting to you today. In this post, you’ll be able to find the method of preparation of usucha (thin matcha) and koicha (thick matcha). There are also other slightly different variations of preparing usucha and koicha that you may have learnt and enjoy using.
If so, please feel free to use that method instead.
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