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 less water, creating a dense, glossy drink with a consistency often compared to melted chocolate or honey.
Koicha isn’t whisked into foam. Instead, it’s slowly kneaded with the whisk until the powder and water blend into a smooth, thick paste. The flavor is deep, rich, and naturally sweet, with an intense umami character.
In traditional Japanese tea ceremonies, koicha is considered the more formal preparation and is often shared from a single bowl among guests.
How do usucha and koicha compare?
Here’s a quick side-by-side:
- Matcha amount: Usucha uses about 2 grams (roughly 1 teaspoon). Koicha uses about 4 grams (roughly 2 teaspoons).
- Water amount: Usucha uses about 2 to 3 ounces. Koicha uses about 1 to 1.5 ounces.
- Texture: Usucha is light and frothy. Koicha is thick, smooth, and glossy.
- Preparation: Usucha is whisked quickly. Koicha is kneaded slowly.
- Flavor: Usucha is bright and balanced. Koicha is rich, deep, and intensely savory-sweet.
- Matcha grade: Usucha works with good ceremonial matcha. Koicha requires the highest-quality ceremonial matcha.
How do you make usucha?
- Sift the matcha. Sift about 2 grams into your bowl to remove clumps.
- Add warm water. Pour in 2 to 3 ounces of water around 160 to 175°F. Never use boiling water, which can make matcha bitter.
- Whisk quickly. Hold the bowl steady and whisk briskly in a zigzag “W” or “M” motion, using your wrist rather than your arm.
- Create foam. Continue for about 15 to 20 seconds, until a fine layer of foam covers the surface.
- Finish gently. Lift the whisk slowly from the center of the bowl to leave a smooth surface.
Enjoy it right away, while the foam is fresh.
How do you make koicha?
- Sift a larger amount. Sift about 4 grams of high-quality ceremonial matcha into your bowl.
- Add a little water. Pour in about half of your water, roughly half an ounce, at around 160 to 175°F.
- Knead slowly. Move the whisk in slow, gentle circles and back-and-forth strokes, pressing the matcha and water together into a smooth paste. Don’t whisk for foam.
- Add the rest of the water. Pour in the remaining water and continue kneading until the texture is thick, glossy, and lump-free.
- Check the consistency. Properly made koicha should coat the inside of the bowl like a thick sauce.
Koicha takes a bit more patience than usucha, but the slow preparation is part of its appeal.
Why does koicha need higher-quality matcha?
Because koicha is so concentrated, it magnifies every characteristic of the matcha. A high-grade, first-harvest ceremonial matcha tastes smooth, sweet, and rich when prepared this way.
Lower-quality matcha, on the other hand, becomes harsh and bitter in such a concentrated form. That’s why koicha is traditionally made only with the finest matcha available.
If you’d like to try koicha at home, start with a quality ceremonial matcha from a reputable Japanese source. Good usucha uses the same kind of matcha, so one tin works for both.
What tools do you need?
Both styles are easiest with traditional tools:
- A bamboo whisk (chasen) for frothing usucha and kneading koicha
- A bamboo scoop (chashaku) for measuring matcha
- A fine sifter to remove clumps
- A wide matcha bowl (chawan) with room for whisking
A bamboo whisk, sifter, and matcha bowl set gives you everything you need to make both styles at home.
Tip: A whisk with fewer, thicker prongs is often preferred for koicha, while a whisk with more, finer prongs makes it easier to create usucha’s foam.
Which one should you try first?
Start with usucha. It’s easier to make, more forgiving, and a great way to learn how matcha should taste. Most people drink usucha every day.
Once you’re comfortable with usucha and have a high-quality ceremonial matcha on hand, try koicha as a special treat. Its rich, concentrated flavor offers a completely different side of matcha.
The bottom line
Usucha and koicha use the same ingredient but create two very different experiences. Usucha is light, frothy, and perfect for everyday enjoyment. Koicha is rich, smooth, and deeply flavorful, a slower, more traditional way to appreciate the finest matcha.