Usucha and Koicha: The Two Ways to Whisk Matcha

If you have spent time with matcha, you have probably come across two words: usucha and koicha. They are the two traditional ways to prepare it, and knowing the difference opens up a whole new way to enjoy your tea.

Usucha (薄茶), or thin tea. This is the everyday matcha most of us know and love. It uses a little matcha and more hot water, whisked briskly until light and frothy. Usucha is bright, approachable, and perfect for daily sipping or as the base of a latte.

Koicha (濃茶), or thick tea. Koicha is the slower, more ceremonial cousin. It uses more matcha and less water, and rather than whisking it into a froth, you gently knead and fold it into a smooth, almost syrupy texture. Because there is nowhere to hide, koicha asks for a high-grade, first-harvest matcha with natural sweetness and no bitterness.

A simple way to remember it: usucha is the easy, frothy cup you reach for on a Tuesday morning. Koicha is the rich, meditative cup you make when you want to slow all the way down.

If you are curious to try koicha, reach for one of our ceremonial-grade, single-cultivar matchas, made to be savored on their own. Sip with intention.