{"id":484,"date":"-0001-11-30T00:00:00","date_gmt":"2024-02-11T11:42:29","guid":{"rendered":"https:\/\/www.allintokyo.com\/?p=136"},"modified":"-0001-11-30T00:00:00","modified_gmt":"2024-02-11T11:42:29","slug":"how-to-make-matcha","status":"publish","type":"post","link":"https:\/\/www.allintokyo.com\/?p=484","title":{"rendered":"How to make Matcha (Traditional"},"content":{"rendered":"How to make a cup\/bowl of Matcha. Recipe: 3 to 4 grams of Matcha if you are making &quot;Usucha (or Ousu)&quot; 5 to 6 grams of Matcha if you are making &quot;Koicha&quot; 1\/3 a cup (or 60ml to 70 ml) of hot water at 80 degrees centigrade (176 F) Both Usucha and Koicha are proper Matcha, but the difference is in how much tea you &quot;can&quot; use without making the Matcha bitter. In general, Koicha is the more expensive matcha, which is suited for a thick rich bowl of matcha. Usucha, is the lesser expensive, more common matcha, and is suited for a lighter (thinner) bowls of matcha.","protected":false},"excerpt":{"rendered":"<p>How to make a cup\/bowl of Matcha. Recipe: 3 to 4 grams of Matcha if you are making &quot;Usucha (or Ousu)&quot; 5 to 6 grams of Matcha if you are making &quot;Koicha&quot; 1\/3 a cup (or 60ml to 70 ml) of hot water at 80 degrees centigrade (176 F) Both Usucha and Koicha are proper Matcha, but the difference is in how much tea you &quot;can&quot; use without making the Matcha bitter. In general, Koicha is the more expensive matcha, which is suited for a thick rich bowl of matcha. Usucha, is the lesser expensive, more common matcha, and is suited for a lighter (thinner) bowls of matcha.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-484","post","type-post","status-publish","format-standard","hentry","category-news"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>How to make Matcha (Traditional - ALLINTOKYO.com<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.allintokyo.com\/?p=484\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"How to make Matcha (Traditional - ALLINTOKYO.com\" \/>\n<meta property=\"og:description\" content=\"How to make a cup\/bowl of Matcha. Recipe: 3 to 4 grams of Matcha if you are making &quot;Usucha (or Ousu)&quot; 5 to 6 grams of Matcha if you are making &quot;Koicha&quot; 1\/3 a cup (or 60ml to 70 ml) of hot water at 80 degrees centigrade (176 F) Both Usucha and Koicha are proper Matcha, but the difference is in how much tea you &quot;can&quot; use without making the Matcha bitter. In general, Koicha is the more expensive matcha, which is suited for a thick rich bowl of matcha. Usucha, is the lesser expensive, more common matcha, and is suited for a lighter (thinner) bowls of matcha.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.allintokyo.com\/?p=484\" \/>\n<meta property=\"og:site_name\" content=\"ALLINTOKYO.com\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/allintokyo\/\" \/>\n<meta property=\"article:published_time\" content=\"2024-02-11T11:42:29+00:00\" \/>\n<meta name=\"author\" content=\"Allintokyo\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Scritto da\" \/>\n\t<meta name=\"twitter:data1\" content=\"Allintokyo\" \/>\n\t<meta name=\"twitter:label2\" content=\"Tempo di lettura stimato\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minuto\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/www.allintokyo.com\/?p=484#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.allintokyo.com\/?p=484\"},\"author\":{\"name\":\"Allintokyo\",\"@id\":\"https:\/\/www.allintokyo.com\/#\/schema\/person\/3900318d1f971ffbaf3b14a0d1539d4b\"},\"headline\":\"How to make Matcha (Traditional\",\"datePublished\":\"2024-02-11T11:42:29+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/www.allintokyo.com\/?p=484\"},\"wordCount\":112,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/www.allintokyo.com\/#organization\"},\"articleSection\":[\"News\"],\"inLanguage\":\"it-IT\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/www.allintokyo.com\/?p=484#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.allintokyo.com\/?p=484\",\"url\":\"https:\/\/www.allintokyo.com\/?p=484\",\"name\":\"How to make Matcha (Traditional - ALLINTOKYO.com\",\"isPartOf\":{\"@id\":\"https:\/\/www.allintokyo.com\/#website\"},\"datePublished\":\"2024-02-11T11:42:29+00:00\",\"breadcrumb\":{\"@id\":\"https:\/\/www.allintokyo.com\/?p=484#breadcrumb\"},\"inLanguage\":\"it-IT\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.allintokyo.com\/?p=484\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/www.allintokyo.com\/?p=484#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/www.allintokyo.com\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"How to make Matcha (Traditional\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.allintokyo.com\/#website\",\"url\":\"https:\/\/www.allintokyo.com\/\",\"name\":\"ALLINTOKYO.com\",\"description\":\"ALL IN ONE\",\"publisher\":{\"@id\":\"https:\/\/www.allintokyo.com\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/www.allintokyo.com\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"it-IT\"},{\"@type\":\"Organization\",\"@id\":\"https:\/\/www.allintokyo.com\/#organization\",\"name\":\"ALLINTOKYO.com\",\"url\":\"https:\/\/www.allintokyo.com\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"it-IT\",\"@id\":\"https:\/\/www.allintokyo.com\/#\/schema\/logo\/image\/\",\"url\":\"https:\/\/www.allintokyo.com\/wp-content\/uploads\/2026\/02\/311295929_439770481599201_889409343598811834_n.png\",\"contentUrl\":\"https:\/\/www.allintokyo.com\/wp-content\/uploads\/2026\/02\/311295929_439770481599201_889409343598811834_n.png\",\"width\":1289,\"height\":1289,\"caption\":\"ALLINTOKYO.com\"},\"image\":{\"@id\":\"https:\/\/www.allintokyo.com\/#\/schema\/logo\/image\/\"},\"sameAs\":[\"https:\/\/www.facebook.com\/allintokyo\/\"]},{\"@type\":\"Person\",\"@id\":\"https:\/\/www.allintokyo.com\/#\/schema\/person\/3900318d1f971ffbaf3b14a0d1539d4b\",\"name\":\"Allintokyo\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"it-IT\",\"@id\":\"https:\/\/www.allintokyo.com\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/8d5974bec7b3926104a07dccd98e8c54040594573fe657333028fd0c6655753e?s=96&d=mm&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/8d5974bec7b3926104a07dccd98e8c54040594573fe657333028fd0c6655753e?s=96&d=mm&r=g\",\"caption\":\"Allintokyo\"},\"sameAs\":[\"https:\/\/www.allintokyo.com\"],\"url\":\"https:\/\/www.allintokyo.com\/?author=1\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"How to make Matcha (Traditional - ALLINTOKYO.com","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.allintokyo.com\/?p=484","og_locale":"it_IT","og_type":"article","og_title":"How to make Matcha (Traditional - ALLINTOKYO.com","og_description":"How to make a cup\/bowl of Matcha. 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