What Is Koicha?
Koicha (濃茶) means "thick tea".
- This is the ceremonial-style matcha, used in traditional Japanese tea ceremonies.
- Made with 3 to 4 grams of matcha and only 30–40 ml of water.
- Unlike Usucha, Koicha is not whisked to create foam. It’s stirred slowly into a thick, syrupy consistency.
- The taste is intense, rich, and often naturally sweet if made with a high-quality ceremonial-grade matcha.
Koicha is bold and grounding. It’s an experience, meant to be savored slowly. It's not for everyone, but for matcha lovers, it reveals the deeper, more complex soul of the tea.
What Is Usucha?
Usucha (薄茶) literally means "thin tea".
- It’s the more common style of matcha preparation. It's what most people think of when they imagine a bowl of matcha.
- Made with about 1 to 2 grams of matcha and 60–70 ml of hot water (70–75°C.)
- The result is a light, frothy drink with a gentle, balanced flavor. It’s smooth, slightly bitter, and easy to enjoy every day.
- Usucha is whisked vigorously in a zigzag motion until a fine layer of foam appears on the surface.
Think of Usucha as your daily matcha. Light, approachable, and energizing. Perfect for mornings, focus sessions, or a mindful break.
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