Traditional Ways Of Preparing Matcha: Usucha And Koicha

As per the Grand View Research report, the global matcha tea market size is expected to grow at an annual growth rate of about 4.7%. So you can see that it is one of the most beloved beverages and becoming popular everywhere. There are two different ways for preparing your organic Japanese matcha i.e. Usucha And Koicha. 

In this blog, we will help you dig deep and have a proper understanding of preparing matcha using both the methods

Difference between Usucha and Koicha

Usucha is the most common form of matcha preparation. It is made by whisking a small amount of Japanese matcha tea powder with hot water using a bamboo whisk until a frothy, smooth mixture is achieved. On the other hand, Koicha is a thicker and more concentrated form of matcha preparation. It is made by using a higher ratio of matcha powder to water and whisking the mixture until a smooth and creamy texture is achieved. 

Usucha has a light and refreshing taste, with a slightly bitter aftertaste. The consistency of the drink is thin, almost like a green tea. Koicha has a richer and sweeter taste, with a velvety texture that coats the tongue. Due to its concentrated nature, it is typically served in smaller portions and is often reserved for special occasions.

The difference between Usucha and Koicha lies in the quality of organic matcha powder used, the ratio of matcha to water, and the whisking technique. 

Usucha is made using a lower quality of matcha, which has a slightly bitter taste and is easier to whisk. Koicha is made using a higher quality matcha, which has a sweeter taste and requires a more delicate whisking technique to achieve the smooth and creamy texture.

Significance of both the methods in the Japanese tea ceremony

Usucha is typically served during the first part of the ceremony, known as the “Chakai,” which is a less formal gathering where tea is served with small snacks. Koicha is served during the second part of the ceremony, known as the “Chaji,” which is a more formal gathering that includes a full meal and the serving of sweets. The different preparations of matcha reflect the different levels of formality and significance of each part of the ceremony.

Final Words

Usucha and Koicha are two distinct and traditional methods of matcha preparation, each with their own unique taste, texture, and cultural significance. Usucha is a lighter and more refreshing drink, while Koicha is a thicker and more concentrated beverage. The difference between the two lies in the quality of matcha used, the ratio of matcha to water, and the whisking technique.