When preparing matcha, you may notice that some cups have a strong, robust taste, while others are more delicate—even if they use the same matcha powder. This variation often comes down to the brewing method, rooted in Japanese culture. There are two primary methods for preparing matcha: Koicha and Usucha. Both are traditional practices passed down through the Japanese tea ceremony, known as Chado.

Koicha: A Rich and Intense Brew Koicha produces a thicker, more concentrated matcha with a rich umami flavor, often too intense for beginners. It uses about twice the amount of matcha powder and half the water compared to Usucha. In traditional tea ceremonies, Koicha is prepared in a larger bowl to be shared among multiple guests, resulting in a more potent brew.

Usucha: A Gentle and Balanced Taste In contrast, Usucha, which translates to “thin tea,” is lighter and more balanced. It is characterized by a creamy layer of foam on the surface, achieved by whisking with a chasen (bamboo whisk). Usucha offers a gentle blend of sweetness and slight bitterness, with a smooth umami finish. Typically served in smaller cups for individual consumption, it pairs well with Japanese sweets like higashi or namagashi such as mochi and yokan. While Usucha is milder than Koicha, beginners may still find it strong, making a matcha latte a better starting point.

Quality Matcha for Traditional Ceremonies

Both Koicha and Usucha rely on high-quality matcha, crafted from the finest young tea leaves through meticulous processes—from cultivation and harvest to producing tencha, which is then ground into matcha powder. This labor-intensive process ensures a premium product, contributing to its higher price.

The Role of Matcha in Japanese Culture

Matcha has deep cultural significance in Japan, often used in ceremonies marking important events like birthdays, seasonal changes, and the welcoming of guests. While preparing Koicha or Usucha at home offers a taste of this tradition, it does not fully replicate the intricate rituals of a traditional tea ceremony, which involve many precise steps. Today, many cafés use the names “Koicha” and “Usucha” on their menus to indicate the tea’s flavor intensity, rather than serving them as part of the full Japanese tea ceremony experience.

How to Prepare Koicha and Usucha

Koicha: Combine 2 teaspoons of matcha powder with 30 ml of hot water (85°C). Stir slowly in a circular motion using a chasen, aiming for a smooth, bubble-free consistency for a robust taste.

Usucha: Mix 1 teaspoon of matcha powder with 60 ml of hot water (85°C). Whisk the mixture vigorously in an M-shaped motion using a chasen until a thick foam forms with fine bubbles. Finish with a gentle circular motion to smooth out the foam.

For both methods, using hot water around 85°C preserves the matcha’s rich flavors. Neutral pH water is recommended for brewing, ensuring the best matcha experience.