Usucha vs Koicha - Traditional Matcha Styles

Key takeaways

• Traditional matcha is most often served in two classic styles: usucha (thin tea) and koicha (thick tea).
  

• A clean at-home starting point is 2 g matcha + 60 mL water (usucha) and 4 g matcha + 30 mL water (koicha), both around 80°C, then adjust to taste.
  

• Usucha is whisked briskly for foam; koicha is mixed slowly for a glossy, no-foam finish.
  

• Koicha is concentrated, so it rewards a smoother, umami-forward matcha with low astringency.

There’s the matcha you sip on the go, iced, sweetened, busy. And then there’s matcha the way it was originally framed in a bowl, in a quiet moment, with nothing between you and the leaf. If you’ve ever wondered about usucha vs koicha, you’re really asking which ritual you want today: light and sparkling, or deep and concentrated.

The koicha vs usucha difference

The koicha vs usucha difference comes down to three things ratio, texture, and motion. Usucha (thin tea) is whisked briskly until it wears a fine foam koicha (thick tea) is mixed slowly into a smooth, glossy consistency with no froth. In many home guides, koicha uses roughly more matcha and less water than usucha, so every note tastes louder, for better or worse.

Pointers to remember

• Usucha = fluid + foamy (think cappuccino microfoam).
  

• Koicha = dense + glossy (think melted chocolate).
  

• Many recipes keep the water around 80°C for both styles.

What is usucha matcha?

So, what is usucha matcha in real-life terms? It’s the classic bowl most people picture: bright green, lightly bitter, and finished with a soft layer of foam. It’s also the style that’s more commonly served, which is why it often feels like the “gateway” into traditional matcha.

Usucha in one glance

• Texture: light and pourable with fine froth on top.
  

• Flavor: balanced, fresh green bite with a lingering umami finish.
  

• Best moment: teatime, a mid-morning reset, or whenever you want “awake,” but elegant.

How to make usucha

Here’s how to make usucha when you want that glossy, editorial foam: sift your matcha, add hot water, then whisk vigorously in a quick “M” shape, fast enough to aerate, light enough to stay smooth.

Usucha, a reliable starting recipe

• Matcha: 2 g (about 1 level teaspoon)
  

• Water: 60 mL at 80°C
  

• Whisking: 15 seconds, brisk “M” motion

Pointers for a prettier bowl

• Warm the bowl first so the tea stays cozy.
  

• Whisk closer to the surface at the end to build fine foam.
  

• Finish with one gentle circle so it looks polished, not chaotic.

What is koicha matcha?

Now, the decadent one what is koicha matcha? Koicha is thick tea, concentrated, slow, and unapologetically intense. It uses a higher matcha-to-water ratio and is traditionally mixed without foam, aiming for a smooth, glossy texture instead of froth. Because it’s so concentrated, quality matters: koicha tends to shine with matcha that’s smooth, rich in umami, and low in astringency.

Koicha in one glance

• Texture: dense, glossy, almost paste-like.
  

• Flavor: deeper and more intense; bitterness shows faster if the matcha is sharp.
  

• Occasion: often treated as a “special moment” style in traditional settings.
  

How to make koicha

If you want to try it properly, this is how to make koicha sift a generous portion of matcha, add a smaller amount of hot water, then mix slowly, no foam-chasing, until it turns smooth and shiny.

Koicha, a classic starting recipe

• Matcha: 4 g (about 2 level teaspoons)
  

• Water: 30 mL at 80°C
  

• Mixing: 15 seconds, slow back-and-forth strokes
  

Pointers that make it work

• Don’t whip, fold. Koicha is mixed, not frothed.
  

• If it feels too stiff, add a few drops of water and keep mixing.
  

• Pair with something small and sweet; it makes the umami feel even more luxurious.
  

Is koicha stronger than usucha?

Yes, is koicha stronger than usucha is the right question, because koicha is literally more concentrated. With roughly more matcha and less water than usucha (often close to “double and half,” depending on the recipe), it lands as a deeper, denser sip.

What stronger really means

• More concentrated flavor and mouthfeel.
  

• More matcha per serving (so caffeine can feel more noticeable).
  

• Less forgiving if your matcha is low quality.
  

How To Begin with Koicha and Usucha : 

If you’re curious but cautious, this is koicha for beginners in the most practical sense start with usucha so you learn what “good matcha” tastes like on its own, then try koicha once you have a powder that’s smooth and low in astringency.

Beginner-friendly approach

• Start with usucha for a week so you learn the flavor.
  

• Use high-quality matcha (koicha magnifies every note, good and bad).
  

• Try a half-portion koicha first (less pressure, same lesson).
  

• Aim for glossy honey not foam.
  

FAQs

Do I need special matcha for thick tea?

Koicha is concentrated, so it rewards matcha that’s smoother and lower in astringency, otherwise bitterness can dominate.

Why did my thick tea turn clumpy?

Clumps usually mean the matcha wasn’t sifted or the water hit too fast. Sift first, then add water gradually while mixing slowly.

Do I have to hit exactly 80°C?

It’s a popular benchmark in many recipes, but don’t stress: use hot (not aggressively boiling) water, then adjust to taste.

Which style should I try first if I’m new?

Start with usucha. Once you enjoy matcha without milk or sweetener, you’ll appreciate koicha more.