Usucha vs Koicha: Differences and How to Prepare Each

Hello from ICHIZEN. If you have ever wondered why some matcha is whisked into a light foam while another is prepared as a thick, glossy paste, you are not alone.

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. This does not make one better than the other. They simply have different roles, textures, and ways of being appreciated.

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. In some hands-on experiences, you may see 2 g for usucha and 4 g for koicha; these are close practical examples.

Still, amounts and water volumes vary by school, gathering, bowl size, and the character of the matcha itself. At home, it is more helpful to understand the direction of the difference than to look for one fixed rule.

Think of usucha as whisked, and koicha as kneaded

How usucha is prepared

For usucha, the chasen moves back and forth to bring the matcha and water together while incorporating a little air. The goal is not a dramatic foam, but a fine, pleasant surface and a balanced texture.

If you would like to review the basic steps slowly, our guide to how to make matcha is a helpful place to begin.

How koicha is prepared

For koicha, avoid adding too much water at once. Start with a small amount, moisten the matcha, and use the chasen to draw everything together from the bottom of the bowl.

If you try koicha at home, choose a matcha that the seller specifically recommends for koicha, and begin with a small portion. Bitterness and astringency can feel much more direct in thick tea, so there is no need to force yourself to finish it. When choosing matcha, a product page such as ICHIZEN Uji Matcha can help you check the intended use and style.

How do sweets fit in?

In tea gatherings, sweets may be served around the koicha and usucha portions of the occasion. However, it is too simple to say that fresh namagashi are only for koicha, or dry sweets are only for usucha.

The pairing depends on the school, the host’s intention, the season, and the setting. At home, look for a sweet that supports the matcha without overwhelming its aroma. For more ideas, you may enjoy our column on what to eat with matcha.

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 matcha is Kyoto Uji matcha selected and refined by Wakimoto Jokoen, a fourth-generation green-tea wholesaler in Ide-cho, Kyoto. It is machine-milled into an ultra-fine, uniform powder, which makes it approachable for home preparation while still showing different expressions in usucha and koicha.

If you are new to both, begin with usucha and learn the feeling of the foam and aroma. Then, if you are curious, try a very small bowl of koicha. Understanding the difference can make one bowl of matcha feel quietly more complete.

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.