Traditional Methods of Preparing Matcha

The two main ways of preparing matcha are thin (薄茶, usucha) and the less common thick (濃茶, koicha).

Usucha, or thin tea, is prepared with about 1.75 g (amounting to 1.5 heaping chashaku scoop, or about half a teaspoon) of matcha and about 75 ml (2.5 oz) of hot water per serving, which can be whisked to produce froth or not, according to the drinker's preference (or to the traditions of the particular school of tea). Usucha creates a lighter and slightly more bitter tea.

Koicha, or thick tea, requires significantly more matcha (usually about doubling the powder and halving the water): about 3.75 g (amounting to 3 heaping chashaku scoops, or about one teaspoon) of matcha and 40 ml (1.3 fl oz) of hot water per serving, or as many as 6 teaspoons to ​3⁄4 cup of water. Because the resulting mixture is significantly thicker (with a similar consistency to liquid honey), blending it requires a slower, stirring motion that does not produce foam. Koicha is normally made with more expensive matcha from older tea trees (exceeding 30 years), thus, produces a milder and sweeter tea than usucha; it is served almost exclusively as part of Japanese tea ceremonies.

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How to prepare Matcha the Usucha Method Find out more info!

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