Usucha

Usucha is a light style of prepared matcha, made by whisking a relatively small amount of matcha powder with hot water for a smooth, easy-drinking bowl. It is common both in everyday matcha drinking and in tea settings, where it lets the aroma, umami, and gentle bitterness of matcha come through in a lighter form.

How it differs from koicha

The closest related term is koicha. Koicha uses more matcha and is kneaded with water into a thick, concentrated texture. Usucha is whisked with air, giving it a lighter mouthfeel and making it an approachable way to enjoy matcha. For a fuller comparison, see Usucha vs. Koicha.

Where it fits in matcha preparation

Usucha refers to the way matcha is prepared, not to a cultivation method or a grade name. Still, the way matcha is grown, steamed, dried into tencha, and refined into a fine powder affects the color, aroma, and texture of the finished bowl. ICHIZEN matcha is made from Kyoto Uji tea selected and refined by Wakimoto Jokoen, and is machine-milled into an ultra-fine, uniform powder.

Practical notes

For a smoother bowl, warm the tea bowl, sift the matcha, and whisk without scraping the bottom too hard. Water that is too hot can make bitterness stand out, so adjust temperature and strength to suit the tea and your preference. After opening, keep matcha sealed away from moisture, light, and strong odors, and use it while its aroma is still fresh.