Frequently Asked Questions
Which is more formal — usucha or koicha?
Koicha carries the higher formality in chado. In a full formal tea gathering (chaji), thick tea is the centrepiece and thin tea follows. Most temple teicha and beginner experiences offer usucha — it is the accessible entry point.
Where can I buy a chasen (bamboo whisk)?
Nara’s Takayama region is the traditional chasen-producing area, accounting for over 90% of national output. Tea-utensil shops in Tokyo and Osaka stock them widely. Prices range from about ¥1,000 to ¥3,000. When the tines split or break, the traditional practice is to bring the old chasen to a chasen memorial service (chasen kuyo) at a temple.
What is the minimum equipment to make usucha at home?
A matcha bowl, chasen, chashaku, and matcha powder are sufficient. A standard matcha bowl (deep and rounded) works fine; an inexpensive chasen is functionally adequate. Buy pure matcha (100% tencha, ground to powder) in a sealed tin.
What is the ideal water temperature for matcha?
70–80°C is the target. Too hot increases astringency and sharpens bitterness. Pour boiling water into a yuzamashi (cooling vessel) for one to two minutes, or pour it briefly into the bowl to warm it first, then discard before adding the matcha.
Is it too late to start learning chado?
Chado is a lifelong pursuit with no age limit. Most schools offer beginner adult classes. Starting with a teicha experience at a shrine or temple — seeing and tasting before committing to formal study — is a common and effective first step.