Usucha vs Koicha — Two Ways to Whisk Matcha

Most of us whisk matcha one way — usucha. But there's a second, deeper way that matcha lovers eventually discover. Here's the difference.

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Usucha — "thin tea"

Usucha is the everyday matcha — what most people picture when they think of a bowl. About 2 grams of matcha (one teaspoon) whisked with about 60ml of hot water (around 80°C / 176°F). The result is a smooth, liquid tea with a fine foam on top.

Whisk it in a quick "M" shape with the chasen for about 15 seconds. That's it. This is the bowl for slow mornings, quiet breaks, an afternoon ritual.

Koicha — "thick tea"

Koicha is the deeper, more contemplative version. Double the matcha (about 4g), half the water (about 30ml). Instead of whisking briskly, you stir slowly in a back-and-forth motion — almost kneading the matcha and water together — until you have a smooth, glossy paste roughly the consistency of warm honey.

Koicha was the original way matcha was prepared in traditional tea ceremonies. It's intense, umami-rich, and a completely different experience from Usucha — almost like tasting matcha for the first time again.

Which matcha to use

Koicha demands a ceremonial-grade matcha — second-grade and below will taste bitter at that concentration. Usucha is more forgiving; a premium grade works beautifully, and even a barista grade is fine.

If you want to try koicha at home, our hikari ceremonial grade is the right starting point. Its natural sweetness and low bitterness make it lovely both ways.

Where to begin

Start with Usucha — it's the gentler introduction and the everyday cup. Once you've got the technique down, try koicha on a quiet weekend morning. It's not a daily ritual — it's a small ceremony for yourself.

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Ready to try the traditional way? hikari, our ceremonial grade from uji kyoto, is made for whisking simply — Usucha or Koicha. meet your match-a and start your ritual.