If you’re new to matcha, you might’ve seen two unfamiliar terms pop up: koicha and usucha. They’re both traditional ways of preparing matcha, but they offer completely different experiences in terms of taste, texture, and occasion.
Product in feature: Ceremonial Uji Matcha 30g
Here’s a quick breakdown:
Usucha (薄茶) – "Thin Tea"
Usucha is the more common way to enjoy matcha, especially outside of traditional tea ceremonies. It’s light, smooth, and easy to drink — perfect for your daily ritual.
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Made with: 1–2g of matcha + ~60–80ml of hot water
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Whisked briskly to create a frothy, airy layer on top
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Texture: Light and foamy
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Flavour: Bright, slightly grassy, with mild umami
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Perfect for: Everyday sipping, iced matcha, lattes
Usucha is typically made with ceremonial grade matcha, but it’s more forgiving than koicha when it comes to flavour profile.
Koicha (濃茶) – "Thick Tea"
Koicha is the intense, bold sibling of usucha — thicker in consistency and richer in taste. Traditionally served in formal Japanese tea ceremonies, koicha uses more matcha and less water, resulting in a smooth, syrupy texture.
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Made with: 3–4g of matcha + ~30–40ml of hot water
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Mixed slowly to avoid bubbles (no froth)
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Texture: Thick, almost like a paste or syrup
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Flavour: Deep umami, slightly sweet, no bitterness (only high-grade matcha is used)
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Perfect for: Ceremonial settings, seasoned matcha lovers, or luxury tastings
Because koicha is so concentrated, only the highest quality matcha is used — it should be smooth, not bitter.
The Bottom Line
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Usucha = light, approachable, great for daily use
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Koicha = bold, ceremonial, for those who want a deep dive into matcha tradition
Both styles reflect the versatility of matcha — whether you're savoring a quiet moment or exploring a rich cultural experience.
