Matcha isn’t just a drink. A moment to slow down and reconnect.
But not all matcha moments are the same. There are two traditional ways to prepare matcha in Japan: Koicha (濃茶) and Usucha (薄茶). Same leaf, different energy.
Let’s dive into the difference.
Koicha: Bold, Deep, Ceremonial
Koicha is the thick, rich version of matcha, used in formal Japanese tea ceremonies. It’s prepared with more matcha and less water, creating a luxurious, creamy texture with no foam.
Think of Koicha as the espresso of matcha – full-bodied, umami-forward and layered. It's meant to be sipped slowly, with intention.
How it’s made:
• Matcha: 4 grams (around 4 chashaku scoops or 2 full teaspoons)
• Water: 30 to 40 ml at 80°C
• Whisking: Slow, circular movements. No foam. Just smooth, velvety thickness.
Koicha is intense and beautiful – perfect for moments of presence.
Usucha: Light, Airy, Everyday
Usucha is the lighter style of matcha, commonly enjoyed in modern life. It’s refreshing, soft, and much easier to prepare. The texture is airy and foamy, the flavor is gentle yet vibrant.
Usucha brings clarity. It’s your daily matcha ritual.
How it’s made:
• Matcha: 2 grams (2 chashaku scoops or 1 teaspoon)
• Water: 60 to 90 ml at 80°C
• Whisking: Brisk “W” shaped movements to create a delicate foam on top
With Usucha, every sip is like a soft breeze.
So… Koicha or Usucha?
That depends on your moment.
• Koicha is for slow mornings, special rituals, deep reflection
• Usucha is for daily grounding, mindful breaks, light energy
Both are beautiful in their own way. Try both. Let your taste decide.
Pro tip from Refined Matcha:
Use our handmade 100-prong bamboo whisk (chasen) for the smoothest results. It’s the traditional way to unlock the soul of matcha.