How to Prepare Korean Matcha: Ceremony, Latte and Baking
Share
Teas Matcha Infusions Gift Sets The Journal
How to Prepare Korean Matcha: Ceremony, Latte and Baking
Usucha, koicha, hot latte, iced latte, baking. The exact parameters for Korean malcha from Boseong and Jeju.
By Maison Boseong · Seoul, South Korea · 8 min read
Korean matcha, or malcha, stands apart from Japanese matcha for its volcanic Jeju terroir, its natural softness and its low bitterness. Whether prepared as usucha, as a latte or folded into a recipe, each use calls for a slightly different technique.
1. Choosing your matcha by use
| Use | Grade | Dose | Recommended product |
|---|---|---|---|
| 🍵 Ceremony (usucha) | Organic ceremonial | 1.5 to 2 g | Matcha de Boseong Éclat Bio |
| 🍵 Ceremony (koicha) | Premium ceremonial | 3 to 4 g | Orteas Matcha Cérémonial Jeju |
| ☕ Everyday latte | Culinary or premium | 2 g | Teazen Matcha Latte 500g |
| 🧁 Baking | 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 · Light, frothy matcha
- 1Preheat the chawan with a little hot water. Empty and dry it.
- 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 you have a fine, even foam.
- 6Drink immediately. Prepared matcha is best enjoyed within 2 minutes.
3. Koicha: thick matcha
Koicha · Concentrated, 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. The goal: a syrupy, even texture, not a frothy one.
- 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 smooth 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 stirring.
- 5Optional: a spoonful of agave syrup or honey.
Oat milk is ideal: it emulsifies well and its softness complements the umami of the 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.
- 5Stir gently. Serve immediately.
6. Matcha in baking
In the kitchen, matcha brings an intense green color and a slightly bitter flavor that balances 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 baked recipes, use a culinary matcha such as Joanna Plain Matcha 200g rather than a ceremonial one: its sturdier aromatic profile holds up better in the oven.
7. Storing your matcha
Opaque container
Store in an opaque airtight container, away from light and humidity.
In the refrigerator
Once opened, keep it cool. Take it out 30 minutes before use to avoid condensation.
2 months maximum
Use within 2 months of opening for the best aromatic profile.
Color as a guide
A matcha that has turned yellow-green has oxidized. Still usable in baking, but not worth drinking in a cup.
8. Common mistakes
Boiling water
Above 80°C, the matcha scorches and turns bitter. Always use water at 70 to 75°C.
No sifting
Without a sieve, lumps remain and the foam is uneven. Always sift.
Whisking in circles
This motion creates a coarse foam. The M or W motion creates fine microbubbles.
Culinary matcha in a cup
Culinary matchas suit recipes but disappoint in a ceremonial cup.
Discover our selection of Korean matchas
Boseong · Organic · Ceremonial
Matcha de Boseong Éclat Bio
Usucha and koicha · 1.5 to 2 g / 70 ml / 70°C
View productJeju · Organic · First Flush
Orteas Matcha Cérémonial Jeju
Usucha and koicha · USDA Organic certified
View productWant to brew your own Korean green tea? Follow our nokcha brewing guide.
Before preparing it, you have to choose it: read our guide to choosing your matcha.
Before preparing it, you should also make sure it is authentic: our article on how to recognize a real Korean tea.
Ready to prepare your first Korean matcha?
Matchas from Boseong and Jeju, selected in Seoul. Use code BIENVENUE10 for 10% off your first order.
Full 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.