Hello from ICHIZEN. If you have seen both usucha and koicha on a tea menu, you may have wondered what really separates them.
In simple terms, usucha is a lighter, whisked bowl of matcha with a soft foam. Koicha is a thicker preparation, made with more matcha and less water, gently kneaded rather than frothed.
What is the main difference between usucha and koicha?
The difference is not only the name. It comes from the amount of matcha, the amount of hot water, and the way you move the chasen, or bamboo whisk.
Usucha is light, airy, and approachable
For usucha, a helpful starting point is 1.5 to 2g of matcha with about 60 to 70ml of hot water. The whisk moves quickly back and forth to create a fine, gentle foam on the surface.
The flavor feels clear and light, with aroma rising easily from the bowl. If you are new to matcha, usucha is often the most comfortable place to begin.
Koicha is thick, smooth, and concentrated
For koicha, a common guide is 3 to 4g of matcha with about 25 to 35ml of hot water. Instead of whisking for foam, you slowly knead the tea into a glossy, smooth texture.
The taste is denser and more direct. Sweetness, umami, and a gentle bitterness are all more noticeable, so the texture and quality of the matcha matter more.
A simple measurement guide to start with
Usucha: 1.5 to 2g matcha, 60 to 70ml water, whisked with foam
Koicha: 3 to 4g matcha, 25 to 35ml water, kneaded until glossy
Water temperature: avoid water that is too hot, as it can make bitterness stand out
You do not need to be exact from the first bowl. Use the same spoon or scoop each time, then adjust little by little to suit your taste.
How can you avoid common mistakes?
If your usucha does not foam well, check whether the matcha was sifted and whether you used too much water. Keep the whisk slightly lifted from the bottom of the bowl and move from the wrist in small, quick strokes.
If your koicha becomes lumpy, begin with only a small amount of water and moisten the powder first. Then knead slowly until the surface looks smooth and glossy.
If you want a light bowl in the morning or after a meal, start with usucha. It is also useful when you want to taste matcha before adding milk or sweetener.
If you want to experience the depth and texture of matcha more quietly, try koicha. ICHIZEN matcha from Kyoto Uji is selected and refined by Wakimoto Jokoen, then machine-milled into an ultra-fine, uniform powder designed to be easy to prepare as either usucha or koicha.
A calm way to remember it
Usucha is about soft foam. Koicha is about smooth gloss.
That small distinction makes the two preparations much easier to understand. You do not need to make a perfect bowl at once; try usucha one day and koicha another, and notice how differently matcha can express itself.
FAQ
Can I make usucha and koicha with the same matcha?
Yes, you can use the same matcha for both. However, koicha shows flavor and texture more clearly, so a matcha with less harsh bitterness and a smoother mouthfeel is easier to enjoy.
Do you whisk koicha until it foams?
No. Koicha is not usually prepared with foam. It is made with a small amount of hot water and slowly kneaded with the whisk until the matcha becomes smooth and glossy.
How many grams of matcha should I use for usucha?
A common guide for usucha is 1.5 to 2g of matcha with about 60 to 70ml of hot water. You can add a little more matcha for strength or more water for a lighter bowl.
Why does my koicha become lumpy?
Koicha may become lumpy if the matcha is not sifted, if too much water is added at first, or if you rush the mixing. Start with a little water, moisten the powder, then knead slowly.
