The simple answer is this: usucha is thin tea, whisked with hot water to make a light foam. Koicha is thick tea, kneaded with a smaller amount of water and not prepared for foam.
What is the main difference between usucha and koicha?
Usucha is the style most people first meet at home. Matcha is placed in a bowl, hot water is added, and the chasen is moved to combine the tea and create a fine layer of foam. Large bubbles are gently tidied at the end.
Koicha uses more matcha and less water. Instead of whisking air into the bowl, you slowly bring the powder and water together, almost kneading it until the texture becomes smooth and thick.
Official Omotesenke materials describe koicha as several times thicker than usucha, with a consistency sometimes compared to kuzu-yu, a thick arrowroot drink.
How much matcha do you use?
In official introductory materials from Urasenke, koicha is given as about 3.75 g of matcha per person, while usucha is about 1.8 g.
The glossary in Omatcha no Subete similarly gives 1.5–2 g of matcha with 60–70 ml of water for usucha. Schools and bowls vary, but this is a useful baseline at home.
Point
Usucha
Koicha
Matcha amount
About 1.8 g; around 2 g is common in lessons
About 3.75 g; around 4 g may be used in lessons
Water
Enough to make a light, drinkable bowl
Added in smaller amounts, adjusted carefully
Chasen movement
Whisked to create foam
Kneaded gently, not foamed
Mouthfeel
Light and airy
Dense, smooth, and concentrated
Think of usucha as whisked, and koicha as kneaded
How usucha is prepared
Add water and move the chasen back and forth to incorporate air. See our matcha preparation guide for the full sequence.
How koicha is prepared
In one method described in the book, about 4 g of matcha is first kneaded with roughly 10 ml of room-temperature water. Then 10–15 ml of water at 90–95°C is added and the tea is worked for about 90–120 seconds. Avoid adding too much at once, and draw everything together from the bottom of the bowl.
At home, choose matcha that the seller recommends for koicha and begin with a small portion. There is no need to finish it if the bitterness feels too intense.
How do sweets fit in?
Sweet pairings vary by school, occasion, and season. At home, choose sweetness that supports rather than overwhelms the matcha aroma.
Small tips for trying both at home
Start usucha around 2 g and adjust the water to your taste.
For koicha, try a very small amount first and add water gradually.
Do not use the same fast whisking motion for both styles.
If koicha tastes too intense, it is perfectly fine to enjoy your matcha as usucha instead.
ICHIZEN’s Kyoto Uji matcha is selected and refined by Wakimoto Jokoen, a tea wholesaler in Ide-cho, Kyoto, and machine-milled into an ultra-fine, uniform powder.
Public materials consulted: Urasenke, Matcha no dekiru made; Omotesenke Fushin’an, Preparing for a Tea Gathering; Omotesenke Fushin’an, Drinking Tea.
FAQ
Can I make koicha with any matcha?
For koicha at home, it is best to choose matcha that the seller recommends for thick tea. Bitterness and astringency come through clearly, so start with a small amount.
Is the chasen movement different for usucha and koicha?
Yes. Usucha is whisked to create foam and then refine larger bubbles. Koicha is not made for foam; it is gently kneaded with a small amount of water.
Is usucha a failure if it does not foam well?
Not necessarily. Foam depends on water temperature, chasen condition, and matcha amount. What matters most is that the powder is evenly mixed and pleasant to drink.
Can I drink koicha by myself?
Tea gatherings have their own etiquette, but at home you may try a small portion on your own. If it feels too intense, you do not need to finish it.
References
Hideki Kuwabara, Zoho Kaitei Uji Matcha Ton'ya Yondaime ga Oshieru Omatcha no Subete (Seibundo Shinkosha, 2019), pp. 130–131, 165.
