Usucha vs Koicha - The Ultimate Guide to Thin and Thick Matcha

When you enter the world of matcha, you’ll quickly come across two main preparation types: Usucha (薄茶, thin tea) and Koicha (濃茶, thick tea). These aren’t just fancy names. While both start with the same precious ingredient – stone-ground green tea powder – they represent two distinct matcha brewing and serving styles that offer unique experiences. 

Usucha, or "thin matcha," is the more common and accessible of the two. It's light, frothy, and perfect for casual sipping. On the other hand, Koicha, or "thick matcha," is a concentrated, syrupy delight reserved for special occasions like tea ceremonies and matcha connoisseurs.

The Origins of Usucha and Koicha

The story of matcha is steeped in history, tracing back to the ancient tea ceremonies of Japan. The difference between Usucha and Koicha first emerged during the Muromachi period (1336-1573), when tea master Sen no Rikyū refined the Japanese tea ceremony.

Initially, all matcha was prepared as Koicha, but Usucha developed as a more accessible form, allowing a wider appreciation of matcha while maintaining ceremonial significance.

Usucha vs Koicha: Preparation and Taste

When it comes to preparing matcha, Usucha and Koicha couldn’t be more different. Each has its own method, creating a distinct taste and texture.

Making Usucha (Thin Tea) - Matcha Light Brew

Creating a perfect bowl of Usucha as a graceful dance between water and tea. The process begins with carefully heated water at 70-80°C (158-176°F), the ideal temperature to coax out matcha's complex flavours without releasing unwanted bitterness.

For a perfect bowl of Usucha or a lighter matcha brew, follow these mindful preparation steps:

1. Begin by warming your tea bowl (chawan) with hot water, then dry it thoroughly
2. Sift 2 grams of matcha (about two bamboo scoops) through a fine strainer into the warmed bowl.
3. Add 60-70ml of the heated water.
4. Using a bamboo whisk (chasen), create a rhythmic "W" or "M" motion, starting slowly and building speed.
5. Continue whisking until a fine layer of foam appears with tiny, uniform bubbles.

The result? A bright jade-green bowl of tea with a delicate foam that carries subtle aromatics and promises a refreshing experience.

Making Koicha (Thick Tea) - Matcha Strong Brew

Preparing Koicha is less like a dance and more like a meditation – slow, deliberate, and focused. This method demands the highest quality matcha, typically made from tea leaves harvested from trees at least 30 years old.

The careful preparation involves:

1. Warming the tea bowl as with Usucha and drying it.
2. Sifting 4 grams of matcha powder (double the amount used for Usucha).
3. Adding just 40ml of heated water.
4. Gently kneading the mixture with the chasen using slow, gentle, deliberate movements.
5. Continuing until achieving a smooth, syrup-like consistency without any foam.

Thin vs Thick Matcha: Flavour Profiles

The Usucha Experience

When you sip Usucha, you're greeting a bright and lively character. The flavour profile opens with:

• A fresh, vegetal sweetness.
• Gentle umami notes that dance on the tongue.
• A clean, crisp finish that leaves you refreshed.
• A light, frothy texture that carries the tea's aromatics.

The Koicha Experience

Koicha presents a more profound experience:

• Deep, intense umami that unfolds slowly.
• Rich, complex sweetness that lingers.
• A smooth, almost silk-like texture.
• A concentrated flavour that demands contemplation.

The Critical Role of Matcha Quality

The quality of your matcha powder fundamentally shapes your tea experience, particularly when preparing these two traditional styles. Think of it like the difference between cooking with fresh vs dried herbs – the quality of your base ingredient matters immensely.

Quality Impact on Usucha

For Usucha preparation, high-grade matcha creates a smooth, vibrant drink with natural sweetness and a pleasant umami note. Premium matcha will produce a fine, frothy crema more easily and maintain its bright jade-green colour throughout whisking. Lower-quality matcha often results in a dull colour, bitter taste, and difficulty achieving that desired frothy layer.

Quality Demands of Koicha

Koicha's concentrated nature makes quality non-negotiable. Because you're using twice the amount of powder with less water, any flaws in the matcha become dramatically amplified. Matcha for Koicha should:

• Exhibit an intense emerald green colour.
• Possess a rich, sweet aroma.
• Display smooth texture without graininess.
• Create a thick consistency without bitterness.
• Deliver a complex umami profile.

When selecting matcha for Koicha, look for ceremonial grade – preferably premium ceremonial grade - products from established tea regions, ideally from older tea plants that produce leaves with deeper flavour profiles.

For those seeking to explore these traditional preparation methods, Maison Koko's Premium Ceremonial Matcha range offers an excellent selection of single cultivar options. Explore the full range here.

Usucha vs Koicha: Which One’s for You?

Casual Sipping: If you’re looking for an everyday drink or a quick pick-me-up, Usucha’s your go-to. It’s easy to prepare and enjoy without the formality. Many modern matcha drinks, including the popular matcha latte, take inspiration from this preparation style.

Special Occasions: When the moment calls for something special, Koicha steps up. Its richness makes it ideal for formal tea ceremonies or when you want to indulge in a more contemplative tea experience.

FAQs

Can I use any matcha for Usucha and Koicha? 

Not quite. While you can technically use any matcha, high-quality ceremonial grade is recommended for Koicha due to its intense flavour. Usucha is more forgiving and can be made with slightly lower grades.

Is Usucha healthier than Koicha? 

Both are packed with antioxidants and nutrients, so it’s more about personal preference than health benefits. However, Koicha does use more matcha per serving, so it might offer a slightly higher nutrient intake.

How do I store matcha to keep it fresh? Keep your matcha in an airtight container, away from light and moisture. Storing it in the refrigerator is also a good idea to extend its shelf life. For more information about this, check out our guide "Top Tips for Storing Matcha Right and Fresh."

Which style has more caffeine? Koicha contains more caffeine per serving due to its higher concentration of matcha powder (typically double that of Usucha). However, Koicha is usually consumed in smaller portions.

Make sure to check out our article "How Much Caffeine Is in Matcha Compared to Coffee?" for more details.