Hello everyone, I'm Keko, one of the online staff members.
Today, I’d like to introduce you to two beautiful styles of enjoying matcha: usucha (thin tea) and koicha (thick tea). Both are made from the same high-quality matcha powder, but they offer completely different experiences. Whether you’re new to matcha or already a fan, this might inspire you to try something new with your next cup.
Usucha: Light and Refreshing
Usucha is the most commonly enjoyed style of matcha and is known for its light, smooth texture. It is prepared by whisking a small amount of matcha (around 2 grams) with more water (about 70-80 ml), creating a frothy, bright green tea. The flavor is delicate yet refreshing, with just the right balance of sweetness and bitterness.
This style of matcha is perfect for daily enjoyment. I like to prepare usucha in the morning as a refreshing start to my day. The gentle energy boost from the matcha is a great way to feel calm and focused.
Koicha: Rich and Velvety
On the other hand, koicha is a much thicker, more concentrated version of matcha. Typically used in formal tea ceremonies, koicha requires about twice the amount of matcha powder (4 grams) and only a small amount of water (about 40 ml). Instead of whisking vigorously like usucha, the matcha is mixed slowly to create a rich, smooth texture with a velvety mouthfeel.
Koicha is a deeply rich experience and offers a more intense, umami-forward flavor. I like to enjoy koicha when I have a quiet moment to myself, as it invites you to slow down and appreciate each sip.
Which One Will You Try?
Both usucha and koicha have their own unique charms, and there’s no right or wrong choice—just different ways to enjoy matcha depending on the moment and your mood. Whether you prefer the light, refreshing nature of usucha or the deep, indulgent experience of koicha, both styles are rooted in a long tradition of Japanese tea culture.
Next time you make matcha, why not try both? You might discover a new favorite way to enjoy this beautiful green tea.
