Matcha Koicha vs. Usucha: A Comparison of Flavor and Preparation

Matcha has been winning the hearts of tea lovers around the world for years. This unique green powder has many faces, however—and the key to understanding them lies in the way it is prepared. The two main styles are koicha and usucha , which differ not only in proportions, but also in taste, texture, and the occasion on which they are served. In this article, we will take a closer look at them and suggest how to prepare them and when to reach for each.

Koicha Matcha - the intense essence of the ceremony

Koicha (濃茶) means "thick tea". It is prepared with about 4 g of matcha per 40 ml of water , which gives an infusion with a thick, creamy consistency. Matcha prepared in this way is not frothy, but resembles a green paste with a velvety texture. Koicha has an intense taste - clearly noticeable umami, delicate sweetness and almost no bitterness (provided that we use a high-quality powder).

When to reach for the bunk?

Koicha is served during formal tea ceremonies in Japan and is considered a sign of respect for the guests. It is also the choice for true connoisseurs who want to discover the full flavor of matcha.

How to prepare koicha?

• Use ceremonial grade matcha, preferably first harvest.
• Heat the water to approximately 70–80°C.
• Pour 4 g of powder into a bowl and pour water over it.
• Mix slowly with a bamboo whisk (chasen) in circular motions until you obtain a smooth, uniform paste.
  

Usucha Matcha - lightness for every day

Usucha (薄茶) means "thin tea". It is made with about 2g of matcha per 80ml of water and has a light, frothy consistency. Thanks to vigorous whipping, it creates a characteristic, fluffy foam, so beloved by matcha fans.

Why choose usucha matcha?

Usucha is a great everyday option – perfect for a morning pick-me-up or an afternoon of relaxation. It also works great as a base for drinks like matcha latte, smoothie or even matcha lemonade.

How to prepare?

• Choose good quality matcha (ceremonial or high-end culinary).
• Heat the water to 70–80°C.
• Pour 2 g of powder into a bowl, pour water over it.
• Beat vigorously with an M- or W-shaped bamboo whisk until creamy.

Comparison of Koicha and Usucha Matcha

Matcha Trivia

The history of matcha soothes and soothes

Koicha was once reserved for the elite and Zen monks who drank it in monasteries to increase concentration during meditation. Usucha became popular later, as a more accessible and less formal form.

The importance of matcha quality

Only the best matcha (ceremonial grade) is used for koicha, because at high concentrations, lesser tea would be too bitter and astringent. Usucha allows for more freedom, but the quality of the powder still strongly affects the taste.

Not just water and powder

Japanese homes often experiment with additives — sometimes they add a bit of cane sugar, plant milk or vanilla to usucha to create their own version of matcha latte.

How to recognize good matcha?

It should have an intense, bright green color, smell fresh, and have a velvety texture. If the matcha is yellowish or smells like hay, it is probably of low quality.

Which matcha should I choose?

It all depends on the occasion and your mood!

If you want to feel the spirit of the Japanese ceremony and taste tea in its purest form, reach for koicha matcha.

If you are looking for a light, everyday drink that will give you energy and brighten up your day, usucha matcha will be the perfect choice.

Royal Brand - Your Matcha, Your Ritual

At Royal Brand you will find the highest quality matcha, perfect for preparing both koicha and usucha.

Visit the official Royal Brand store of the producer of spices and herbal extracts and find your favorite way to prepare this unique drink.

The products offered include:

• Certified Matcha Premium Ceremonial 100 g
• Certified Matcha Ceremonial Japanese Premium Organic 100g Tin
• Japanese Organic Matcha Tea Set 100g with Bamboo Chasen Whisk

Frequently Asked Questions (FAQ)

What is the difference between koicha and usucha?

The main difference is the ratio of matcha to water and the consistency of the infusion. Koicha is thick, with an intense, deep flavor, while Usucha is lighter, more delicate, and fresher to the taste.

Can you drink koicha every day?

Yes, you can, but Koicha requires a larger amount of high-quality matcha, which is associated with a higher cost. That is why Usucha is more often chosen for everyday use, which is more affordable and light.

What accessories are needed to prepare matcha koicha and usucha?

Both styles require a bamboo chasen whisk and a suitable matcha bowl. Koicha is best served with deeper vessels, which help retain the full flavor and aroma.