Matcha Tea Cafe

  If you’ve explored matcha for a while, you may have come across  two unfamiliar words: usucha and koicha . They describe the two traditional ways of preparing matcha in Japan, and they produce surprisingly different drinks. In short, usucha is “thin tea,” light and frothy, while koicha is “thick tea,” rich, smooth, and almost syrupy. Here’s how they differ, how to make each one, and which is right for you. What is usucha? Usucha means “thin tea.” It’s the most common way to prepare matcha and the style most people picture when they think of a bowl of matcha. Usucha is made with a smaller amount of matcha and more water, then whisked quickly until a light layer of foam forms on top. The result is bright, refreshing, and easy to drink, with a balance of sweetness, savoriness, and gentle bitterness. If you’ve ever whisked matcha at home with water, you’ve almost certainly made usucha. What is koicha? Koicha means “thick tea.” It uses roughly twice as much matcha and much le...

  Coffee has been the world’s go-to morning drink for centuries. But more and more people  are trading their daily cup for a bowl of bright green matcha, and many say they feel noticeably different. So which is better? The honest answer: it depends on how caffeine affects you and what you want from your morning drink. Here’s a side-by-side look at caffeine, energy, taste, and cost to help you decide. How much caffeine is in matcha compared with coffee? Caffeine amounts vary a lot by brand, serving size, and preparation, but here’s a general comparison: Matcha: A typical serving of about 1 teaspoon (around 2 grams) usually contains roughly 60 to 70 milligrams of caffeine. Brewed coffee: An 8-ounce cup typically contains around 95 milligrams , though strong brews can contain considerably more. So a standard serving of matcha usually has somewhat less caffeine than a cup of coffee. If you use more powder or make a strong koicha-style serving, though, the caffeine can clim...

  If you’ve ever shopped for matcha, you’ve seen two labels again and again:  ceremonial and culinary . The price difference can be surprisingly large for what looks like the same green powder. Here’s the short answer: ceremonial matcha is made for drinking on its own with water, while culinary matcha is made for mixing into lattes, smoothies, and recipes. Choosing the right one saves you money and gives you a much better result. Let’s break down why. What is the difference between ceremonial and culinary matcha? The difference comes down to which tea leaves are used and how they’re processed. Ceremonial matcha is typically made from the youngest, most tender leaves of the first spring harvest. It has a bright green color, a smooth texture, and a naturally sweet, savory flavor with very little bitterness. Culinary matcha usually comes from later harvests or slightly older leaves. It has a stronger, more astringent taste and a duller green color. That bolder flavor is actua...