A quick search for ‘matcha’ or ‘usucha’ on Google results in what you might expect: vibrant green foam in a beautiful chawan, with bubbles too small to see. While this image of matcha has become the standard, both in Japan and overseas, it is not the only way to make matcha (*clears throat* koicha) and it is not even the only way to make usucha. Each of the dozens of tea ceremony schools scattered throughout Japan has their own preferences when it comes to usucha’s taste and texture, but one school has become dominant globally, and it is their idea of usucha that has become standardised.
So, here I’m conducting a little experiment, comparing three bowls of matcha with varying levels of foam to see what impact it has on both the taste and texture of the tea, and also to find out which style works best with different types of matcha
You can read my written version here: https://www.tezumi.com/blogs/tezumi-insights/is-foam-important-comparing-styles-of-usucha
Tea and teaware Used:
Glass Chawan: https://www.tezumi.com/products/glass-raku-chawan-nakamura-glass-studio
Eiryoku Matcha: https://www.tezumi.com/products/eiryoku-uji-matcha
Chasen: https://www.tezumi.com/collections/matcha-accessories?filter.p.product_type=Chasen
Chashaku: https://www.tezumi.com/products/japanese-chashaku-suikaen-shiratake-white-bamboo-matcha-scoop
Hoda-ori Chakin: https://www.tezumi.com/products/japanese-chakin-white-linen-hoda-style-tea-cloth
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