Matcha is traditionally prepared in two main ways in Japanese tea culture: Koicha (thick tea) and Usucha (thin tea).
While both use the same powdered green tea, the ratio of matcha to water, the preparation method, and the drinking experience are completely different. Understanding these two styles helps you appreciate matcha more deeply and choose the right preparation for each grade of tea.
In traditional Japanese tea ceremonies, both styles are used depending on the occasion, the quality of the matcha, and the level of formality.
What is Koicha?
Koicha (濃茶) means “thick tea.” It is the most traditional and concentrated way to taste matcha. Koicha uses significantly more matcha powder and less water, resulting in a dense, syrup-like texture with an intense umami flavour.
Key Characteristics of Koicha:
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Thick, smooth consistency
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Dense, rich umami flavour
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Minimal foam
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Made with high-grade ceremonial matcha only
Lower-quality matcha, especially culinary grade matcha, should not be used for Koicha because bitterness becomes very noticeable when the tea is concentrated.
Koicha Ratio
Matcha - 3-4g
Water - 30-40ml
What is Usucha?
Usucha (薄茶) means “thin tea.” It is the most common way matcha is prepared and enjoyed today. Compared to Koicha, Usucha uses less matcha and more water, creating a lighter, more refreshing drink with a delicate foam.
Key Characteristics of Usucha
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Light, smooth texture
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Gentle umami with slight bitterness
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Fine layer of foam on top
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Suitable for many ceremonial-grade matchas
Usucha is whisked quickly in a zig-zag motion (often called an “M” or “W” whisking motion) to incorporate air and create a soft microfoam.
Usucha Ratio
Matcha - 3-4g
Water - 40-60ml
Final Thoughts: Which style should beginners try?
For most people starting their matcha journey, Usucha is the best introduction. It is easier to prepare, more forgiving, and highlights the natural flavour balance of matcha. Koicha, on the other hand, is best experienced once you have high-quality matcha and a deeper appreciation for its flavour complexity.
Both styles are essential parts of Japanese tea culture and provide different perspectives on the flavour and character of matcha.
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