Koicha vs Usucha: What’s the Difference Between Thick and Thin Matcha?

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Koicha vs Usucha: What’s the Difference Between Thick and Thin Matcha?

Koicha vs Usucha: What’s the Difference Between Thick and Thin Matcha?

When we think of matcha, many imagine lattes or iced drinks from cafés. But in traditional Japanese culture, matcha is prepared with precision and meaning—especially in two key forms used in tea ceremonies: Usucha (thin tea) and Koicha (thick tea). Each has distinct preparation methods and purposes.

Usucha: Light and Frothy

Usucha means “thin tea.” It uses less matcha and more water, resulting in a light, smooth taste with a delicate foam on top. It traces its roots back to Song Dynasty China’s “Dian Cha,” where whisking tea into a fine froth was the norm.

Best for: Beginners, casual drinking, and pairing with wagashi (Japanese sweets).

How to make Usucha:

  • 1.5–2g of matcha powder
  • 70–90ml hot water at 60–80°C (split into 2 pours)
  • Whisk gently in the first pour until smooth
  • Add the rest of the water and whisk until a fine froth forms

Koicha: Rich and Intense

Koicha means “thick tea.” It uses more matcha and less water, resulting in a thick, syrup-like texture with no froth. It’s made only with high-grade ceremonial matcha to avoid overwhelming bitterness.

Best for: Tea ceremonies and matcha connoisseurs.

How to make Koicha:

  • 4–5g of matcha powder
  • 30–40ml hot water at 60–80°C
  • Gently whisk into a smooth, thick consistency

Usucha vs Koicha at a Glance

Feature

Usucha

Koicha

Intensity

Light and refreshing

Rich and full-bodied

Matcha powder

1.5–2g

4–5g

Water volume

70–90ml

30–40ml

Foam

Yes, fine froth

No

Texture

Smooth, easy to drink

Thick, coats the mouth

Suitable for

Everyday / Beginners

Ceremonies / Premium matcha

Which to Try?

  • New to matcha? Start with usucha—easy, light, and fun to whisk.
  • Seeking depth? Try koicha with premium matcha to explore a deeper flavor experience.

These traditional brewing styles also work well in modern cafés. Usucha makes a great clear iced matcha (without milk), while koicha serves as a bold base for matcha lattes, dirty matcha, or even as a rich sauce over vanilla ice cream.

More than a brewing method, Usucha and Koicha reflect the care, culture, and mindfulness embedded in Japanese tea traditions—still alive and evolving today.

Ready to try? Grab a matcha bowl, whisk, and some quality matcha powder—and experience the two faces of matcha for yourself. 🍵

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