There are two traditional ways to prepare Matcha tea; koicha and usucha. Koicha is a thick tea made from the highest grades of Matcha, and usucha is a thin tea made from lesser grades.
The essential thing to remember when preparing Matcha is NEVER use boiling water as this ruins the flavour and destroys the nutrients. Water should always be between 50 and 60 degrees, you can achieve this by either half boiling your kettle or boiling it and allow it to cool for 5-10 minutes. Another tip is to use filtered or spring water, this makes a world of difference.
PREPARING TRADITIONAL USUCHA
Sieve 1/2 tsp (0.5g), or 1 tsp (1g) for a stronger cup, to a bowl.
Heat 250ml hot water (about 50-60 degrees, NOT boiling). Add a little hot water to the powder and whisk thoroughly with a bamboo or balloon whisk until frothy.
Add to a cup and top up with the remaining hot water.
Note: you can use any grade of Matcha for usucha, it's all down to personal taste.
PREPARING TRADITIONAL KOICHA
Preparation is the same as usucha, except you should only use the highest grade Matcha, premium and culinary grades will be very bitter due to the density of the drink (unless of-course bitter is your style!)
Also the ratio is different, you should use 2-4 tsp of Matcha powder and add 30-60 ml of hot water.