How to Prepare Korean Matcha: Ceremony, Latte, and Pastry
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How to Prepare Korean Matcha: Ceremony, Latte, and Pastry
Usucha, koicha, hot latte, iced latte, pastry. All exact parameters for Boseong and Jeju Korean malcha.
By Maison Boseong · Seoul, South Korea · 8 min read
Korean matcha, or malcha, stands out from Japanese matcha due to its volcanic Jeju terroir, natural sweetness, and low bitterness. Whether prepared as usucha, a latte, or incorporated into a recipe, each use requires a slightly different technique.
1. Choosing your matcha according to its use
| Usage | Grade | Dose | Recommended product |
|---|---|---|---|
| 🍵 Ceremony (usucha) | Organic Ceremonial | 1.5 to 2 g | Boseong Organic Ceremonial Matcha Éclat Bio |
| 🍵 Ceremony (koicha) | Premium Ceremonial | 3 to 4 g | Orteas Jeju Ceremonial Organic Matcha |
| ☕ Daily Latte | Culinary or Premium | 2 g | Teazen Premium Matcha 500g |
| 🧁 Pastry | Culinary | 5 to 10 g | Joanna Plain Matcha 200g |
| 🧊 Iced latte | Culinary or Premium | 2 to 3 g | Super Matcha Latte Sticks |
2. Preparing usucha: the ceremonial cup
Usucha · Fine and frothy matcha
- 1Preheat the chawan with some hot water. Empty and dry.
- 2Sift 1.5 to 2 g of matcha into the bowl. This step is essential: lumps are the enemy of matcha.
- 3Add 70 ml of water at 70 to 75°C. Never boiling water.
- 4Whisk with the bamboo chasen in an M or W motion, never circular.
- 5Whisk for 20 to 30 seconds until a fine and homogeneous froth is formed.
- 6Drink immediately. Prepared matcha should be consumed within 2 minutes.
3. Koicha: thick matcha
Koicha · Concentrated and syrupy matcha
- 1Use 3 to 4 g of ceremonial matcha for 40 ml of water at 75°C.
- 2Mix slowly with the chasen, without whisking vigorously. Goal: a syrupy and homogeneous texture, not frothy.
- 3Koicha should have the consistency of a light purée. Its flavor is intense and deep.
4. Hot matcha latte
Matcha latte · Hot version
- 1Sift 2 g of matcha into a bowl or cup.
- 2Add 30 ml of water at 70 to 75°C and whisk into a homogeneous paste.
- 3Heat 150 to 200 ml of milk to 60 to 65°C. Do not boil.
- 4Pour the hot milk over the matcha paste while mixing.
- 5Optional: a spoonful of agave syrup or honey.
Oat milk is ideal: it emulsifies well and its sweetness complements the umami of matcha without masking it.
5. Iced matcha latte
Matcha latte · Iced version
- 1Sift 2 to 3 g of matcha into a glass.
- 2Add 30 ml of water at 70°C and whisk until completely dissolved.
- 3Let cool for 5 minutes. Fill the glass with ice cubes.
- 4Pour 200 ml of cold milk directly over the ice cubes.
- 5Mix gently. Serve immediately.
6. Matcha in pastry
In cooking, matcha provides an intense green color and a slightly bitter flavor that balances the sweetness.
| Recipe | Matcha dose |
|---|---|
| Cake or madeleine (200 g flour) | 5 to 8 g |
| Cream or ganache (200 ml cream) | 3 to 5 g |
| Smoothie (300 ml) | 1 to 2 g |
| Granola or porridge | 1 g per serving |
For cooked recipes, use a culinary matcha like Joanna Plain Matcha 200g rather than a ceremonial one: the more robust aromatic profile better withstands cooking.
7. Storing your matcha
Opaque container
Store in an opaque, airtight container, away from light and humidity.
In the refrigerator
Once opened, keep cold. Take it out 30 minutes before use to avoid condensation.
2 months maximum
Consume within 2 months after opening for an optimal aromatic profile.
Indicator color
Matcha that has turned green-yellow has oxidized. Usable in pastries but of no interest in a cup.
8. Common mistakes
Boiling water
Above 80°C, matcha cooks and becomes bitter. Always use water at 70 to 75°C.
No sifting
Without sifting, lumps remain and the froth is not uniform. Always sift.
Whisking in a circle
This movement creates coarse foam. The M or W movement creates fine micro-bubbles.
Culinary matcha in a cup
Culinary matchas are suitable for recipes but disappointing in a ceremonial cup.
Discover our selection of Korean matchas
Boseong · Organic · Ceremonial
Boseong Organic Ceremonial Matcha Éclat Bio
Usucha and koicha · 1.5 to 2 g / 70 ml / 70°C
View productJeju · Organic · First Flush
Orteas Jeju Ceremonial Organic Matcha
Usucha and koicha · USDA Organic Certified
View productReady to prepare your first Korean matcha?
Boseong and Jeju matchas selected in Seoul. Code BIENVENUE10 for 10% off your first order.
All matcha collection The bamboo chasenAbout the author:Nico Lesage is the founder of Maison Boseong. An expert in Korean teas, he has lived in Seoul since 2011. Every year, he travels to the peninsula’s tea gardens to source exceptional harvests directly from local producers.