What Do We Really Mean by “Matcha Tea”?
At YUZUKI, when we refer to “matcha tea,” we are simply talking about a broad category of drinks made with matcha powder and water—nothing more.
Within this category, there are many different expressions of matcha tea, including both traditional and modern styles.
Traditional matcha tea
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Usucha (thin tea)
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Koicha (thick tea)
Modern and non-traditional matcha tea
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Cold brew matcha
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Matcha shot
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Matcha tea (modern, everyday style)
Rather than worrying too much about definitions, we believe matcha should ultimately be enjoyed in a way that feels right to you. Prefer a lighter, more refreshing cup? Use less matcha or more water. Enjoy a bolder flavor? Increase the matcha or reduce the water. When you start with good-quality matcha, there is no single “wrong” way to make matcha tea.
In the end, how matcha tastes to you matters far more than how it is labeled.
Is There a “Proper” Way to Make Matcha Tea?
The short answer is: not really.
There are established methods for preparing usucha and koicha, as these are part of Japan’s long-standing tea heritage. If you choose to prepare these styles, following traditional ratios and techniques is a way to show respect for that culture.
Beyond that, however, there is no universally “correct” way to prepare matcha tea.
For many people new to Japanese tea, traditional usucha—and especially koicha—can feel overly intense at first. That’s completely normal. Rather than starting with these styles, many people find it more enjoyable to begin with gentler forms of matcha tea, such as cold brew or lighter, modern preparations.
Do You Need to Learn the Tea Ceremony to Enjoy Matcha?
Absolutely not.
The Japanese tea ceremony, or chanoyu, is a deeply rooted cultural practice that takes years of dedicated study to truly understand. It involves precise tools, movements, etiquette, and symbolism that go far beyond simply making a bowl of tea.
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It is a formal cultural tradition
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It follows prescribed tools, attire, and manners
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Many steps carry symbolic meaning
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Even most Japanese people do not practice or fully understand it
No tea master would expect someone outside this tradition to replicate it.
If you feel drawn to the art of the tea ceremony and want to study it seriously, that journey can be incredibly rewarding. But if your goal is simply to enjoy matcha in daily life, there is no need to concern yourself with ceremony or strict rules.
Matcha is allowed to be simple.
Traditional Matcha Tea: Usucha and Koicha
Usucha (Thin Tea)
Usucha is the most commonly consumed form of matcha in Japan. It uses more water and produces a lighter texture, often with a layer of foam.
That said, even usucha can feel quite strong for beginners. While it can be beautifully balanced when made with high-quality matcha, it may not be the most approachable starting point for everyone. If you are new to matcha, you may enjoy easing in with lighter styles first.
Koicha (Thick Tea)
Koicha is traditionally reserved for formal tea ceremonies. It uses significantly less water, resulting in a thick, almost syrup-like texture that highlights every nuance of the matcha.
Because of this intensity, koicha should only be made with exceptional matcha. Lower-quality matcha will taste unpleasantly bitter. For those new to matcha, koicha is best saved for later—after developing a palate for matcha’s more subtle flavors.
Other Enjoyable Ways to Make Matcha Tea
Cold Brew Matcha
Cold brew matcha is refreshing, easy to prepare, and especially enjoyable in warmer months. When paired with the right matcha, it delivers a clean, vibrant flavor and a gentle energy boost—without any bitterness.
Matcha Tea (Modern Style)
This lighter, everyday style of matcha tea is designed to be approachable. Compared to traditional usucha, it is thinner, more refreshing, and easier for beginners to enjoy. For many people, this is the most natural introduction to matcha.
What This Means for You
After exploring the different forms of matcha tea, a few key ideas stand out:
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There is no single “proper” way to make matcha tea
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Only specific traditional styles (usucha and koicha) have formal preparation guidelines
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Matcha tea is a broad category, not a single recipe
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You do not need to learn the tea ceremony to enjoy matcha
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Beginners may prefer lighter, modern styles before exploring traditional ones
Rather than focusing on definitions, focus on making matcha taste good to you. Preparation has a huge impact on flavor, and a little guidance can go a long way.
That’s why we share simple, flexible recipes—to help you discover matcha in a way that fits naturally into your life.
Matcha is a journey. Start where you are, and let your taste guide you.
