Traditional Matcha Tea Recipes: Usucha vs. Koicha – How to Make the Perfect Matcha

Matcha is more than just a drink—it’s a time-honored tradition with roots in Japanese tea ceremonies. When it comes to preparing matcha, there are two main styles: Usucha (thin tea) and Koicha (thick tea). Each offers a unique flavor experience, and both are crafted with ceremonial-grade matcha to ensure the highest quality.

Whether you’re new to matcha or looking to elevate your tea ritual, here’s everything you need to know about preparing Usucha and Koicha at home.

What is Usucha (Thin Matcha)?

Usucha is the lighter, more commonly enjoyed style of matcha. It’s frothy, refreshing, and perfect for everyday drinking. This version uses a smaller amount of matcha and more water, creating a thinner consistency that’s smooth and bright.

How to Make Usucha:

Ingredients:

• 2 scoops of YOOCHA MATCHA® ceremonial grade matcha
• 60ml hot water (about 60°- 70°C)

Instructions:

1. Sift the matcha: Sift 2 scoops of YOOCHA MATCHA® ceremonial grade matcha into a bowl to remove any clumps.
2. Add water: Pour 60ml hot water (about 60°- 70°C) into the bowl.
3. Whisk: Use a bamboo whisk (chasen) in a "W" or "M" motion to whisk the matcha until it becomes frothy.
4. Enjoy: Your matcha should have a light, creamy froth on top. Sip and savor the subtle, refreshing flavors.

What is Koicha (Thick Matcha)?

For a more intense matcha experience, Koicha is the way to go. Koicha is traditionally used in formal tea ceremonies and requires a higher concentration of matcha powder, resulting in a thicker, more robust tea. Unlike Usucha, Koicha is smooth and velvety, without foam on top.

How to Make Koicha:

Ingredients:

• 4 scoops of YOOCHA MATCHA® ceremonial grade matcha
• 35ml hot water (about 60°- 70°C)

Instructions:

1. Sift the matcha: Sift 4 scoops of YOOCHA MATCHA® ceremonial grade matcha powder into a bowl to remove any clumps.
2. Add water: Slowly pour 35ml of hot water into the bowl, just enough to create a paste.
3. Mix: Using the bamboo whisk, gently mix the matcha and water in slow, circular motions until it becomes thick and glossy.
4. Savor: Koicha is meant to be sipped slowly, appreciating the deep, umami-rich flavors of the tea.

Which Matcha Style is Right for You?

Both Usucha and Koicha offer unique experiences. If you’re looking for a lighter, everyday matcha that’s smooth and refreshing, Usucha is the way to go. However, if you prefer a more robust, ceremonial experience with bold umami flavors, Koicha will be your matcha of choice.

Whether you choose Usucha or Koicha, preparing matcha is a mindful ritual that brings the beauty of Japanese tradition into your daily life. With the right ingredients and techniques, you can enjoy the benefits of authentic matcha right at home.

Ready to try making Usucha or Koicha? Explore our YOOCHA MATCHA® ceremonial grade matcha, sourced directly from Japan for the freshest, highest-quality experience.