Usucha and Koicha: Two Traditional Ways to Prepare Matcha
Before matcha became widely popular around the world, the word “matcha” almost always referred to one of two preparations: usucha or koicha.
Usucha means thin tea.
Koicha means thick tea.
These are the two traditional forms of matcha served in Japanese tea culture, and understanding the difference between them helps clarify what matcha originally was—and still is—at its core.
Making Usucha and Koicha at Home
Usucha (Thin Tea)
Usucha is the more commonly served form of traditional matcha. It has a light, frothy surface created by whisking, and a texture that feels fluid rather than dense.
A well-prepared usucha should taste smooth and balanced, beginning with a bold, slightly bitter note that gradually opens into a lingering umami finish. The foam should be fine and even, achieved with a bamboo whisk (chasen).
High-quality ceremonial grade matcha is essential for usucha, as the tea is consumed without milk or sweetener.
Koicha (Thick Tea)
Koicha is much more concentrated and viscous. It uses roughly twice the amount of matcha powder and about half the water compared to usucha.
The result is a dense, almost paste-like consistency with a powerful umami presence. Koicha is not whisked into foam; instead, it is gently mixed into a smooth, glossy liquid.
Because of its intensity, koicha can feel overwhelming to those new to matcha. It is traditionally reserved for formal tea gatherings and special occasions.
When Are Usucha and Koicha Drunk in Japan?
In Japan, matcha is widely known as a flavor in desserts and sweets. But when it comes to drinking matcha, most Japanese people associate it with usucha and koicha.
Both are served during formal tea ceremonies. Outside of ceremonies, usucha may also be offered in more relaxed settings—such as when welcoming guests at home or at refined restaurants after a meal.
For many, matcha remains closely tied to the image of the tea ceremony rather than everyday consumption.
What the Tea Ceremony Represents
The Japanese tea ceremony has been practiced for centuries and holds deep cultural significance. It is not simply about drinking tea.
At its heart, the ceremony is about hospitality, presence, and contrast—a quiet, intentional moment set against the busyness of daily life.
It’s important to note that preparing usucha or koicha at home does not make it a tea ceremony. These are merely the types of tea served within that tradition.
Becoming a tea ceremony host requires years of study and practice. Every movement, utensil, and gesture carries meaning and follows established forms taught by formal tea schools.
Should Beginners Start With Usucha or Koicha?
Not necessarily.
Although usucha translates to “thin tea,” it is still made with only about 2.5 oz (80 ml) of water, making it quite concentrated. For people unfamiliar with matcha—or those who don’t regularly drink tea—even usucha can feel strong.
If you are not already a tea drinker, we don’t recommend starting with usucha or koicha.
Instead, lighter preparations such as diluted matcha tea or cold brew matcha can be more approachable. These methods are not considered traditional, but they are often easier to enjoy and help build familiarity with matcha’s flavor.
Usucha is best approached when you have a genuine interest in traditional preparation or Japanese tea culture.
Tools Needed for Usucha and Koicha
To prepare traditional usucha or koicha, you will need:
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Bamboo whisk (chasen) – requires some practice to use well
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Bamboo scoop (chashaku) – one scoop is roughly half a teaspoon; a measuring spoon can substitute
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Tea bowl (chawan) – a flat-bottomed bowl makes whisking easier
What Kind of Matcha Should You Use?
Use a ceremonial grade matcha suitable for drinking on its own.
There is no formal regulation around the term “ceremonial grade,” but matcha appropriate for usucha or koicha generally:
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Costs at least $22 per ounce
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Has a bright, vibrant green color
Because much of Japanese tea culture originates in Kyoto, Uji matcha is traditionally preferred for usucha and koicha.
For koicha, not all matcha is suitable. Many producers create specific blends intended only for koicha due to its demanding flavor profile.
How to Prepare Traditional Matcha (Usucha and Koicha)
Makes: 1 serving
Ingredients
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1 tsp matcha powder
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2.5 oz / 80 ml water at 175°F / 80°C (usucha)
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1.5 oz / 40 ml water at 175°F / 80°C (koicha)
Method (Shared Steps)
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Warm the bowl and whisk by filling the bowl with boiling water and soaking the whisk for about 3 minutes.
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Discard the water and dry the bowl.
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Allow boiling water to cool to 175°F / 80°C if needed.
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Sift 1 tsp (or 2 chashaku) of matcha into the bowl to remove clumps.
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Hold the bowl with one hand and the whisk with the other.
For Koicha
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Add 1.5 oz / 40 ml of water.
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Using slow, circular motions, gently fold the matcha into the water.
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Avoid foam. The finished texture should resemble honey or melted chocolate.
For Usucha
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Add 2.5 oz / 80 ml of water.
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Whisk briskly in a fast zig-zag motion, starting at the bottom of the bowl.
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Once mixed, whisk closer to the surface to build fine foam.
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Finish by drawing a gentle circle and lifting the whisk from the center.
Serving
Both usucha and koicha are traditionally served with wagashi, Japanese sweets designed to balance matcha’s bitterness. If unavailable, any small sweet—such as a piece of chocolate—works just as well.
A Closing Thought
Usucha and koicha are not everyday drinks for everyone—and they don’t need to be.
They represent a slower, more intentional way of engaging with matcha. Whether you choose to explore them deeply or simply understand their place in tea culture, they remind us that matcha was never meant to be rushed.
