Preparing Traditional Matcha: Usucha & Koicha

Matcha is a finely ground powder made from specially grown and processed green tea leaves. Originating from Japan, Matcha is renowned for its vibrant green color, rich umami flavor, and the ceremonial traditions that surround its preparation. Unlike regular green tea, where the leaves are steeped and discarded, Matcha involves consuming the entire leaf, which is why it is packed with nutrients and antioxidants. Matcha’s versatility allows it to be enjoyed in different forms, such as lattes, with Usucha (thin Matcha) and Koicha (thick Matcha) being two of the most traditional.  

The quality of the Matcha you use is crucial, especially for preparing Usucha (thin Matcha) and Koicha (thick Matcha)..  

Using low-quality Matcha for preparing Usucha and Koicha can significantly impact the taste, texture, and overall experience. In Usucha, it may result in a bitter, astringent flavor with a gritty texture and dull color. For Koicha, low-quality Matcha can lead to a chalky taste, uneven consistency, and a less vibrant appearance. Both preparations may lack the smoothness, complexity, and aromatic qualities of high-quality Matcha, making the tea less enjoyable and failing to honor the traditional methods of preparation.

Using high-quality, ceremonial Matcha ensures that you capture the true essence of this revered tea. Premium Matcha offers a delicate, nuanced flavor profile, a silky texture, and a vibrant green color that not only enhances the visual appeal but also elevates the sensory experience. With its rich umami notes and subtle sweetness, high-quality Matcha provides an authentic and memorable tea experience, allowing you to fully appreciate the artistry and tradition behind Usucha and Koicha. Here are 10 ways to tell if your Matcha is high quality.

Usucha (薄茶) – Thin Matcha

Usucha, or thin Matcha, is the more common way to enjoy Matcha, especially for everyday consumption. The term "Usucha" literally means "thin tea," and it refers to the lighter, frothier consistency of this preparation. Usucha is made with less Matcha powder and more water, resulting in a smooth, mildly sweet tea that is easy to drink. The frothy texture and vibrant green color of Usucha make it a favorite for those who enjoy a refreshing and energizing tea experience. It's perfect for morning or afternoon tea, offering a gentle boost of energy and mental clarity.

Ingredients:

• 2 grams / 1 tsp of Organic Ceremonial Grade Matcha (about 2 Chashaku scoops)
• 70 ml of warm filtered water (70-80°C / 158-176°F)

Instructions:

1. Heat the Water: Warm 70 ml of filtered water to 70-80°C (158-176°F). Using the right temperature is key to preserving the Matcha’s delicate flavors and avoiding bitterness.
2. Prepare the Matcha: Sift 1 tsp of Matcha powder into a Chawan (tea bowl). Sifting ensures a smooth, lump-free Matcha, which is essential for a frothy Usucha.
3. Mix the Matcha: Pour 30 ml of warm water into a Chawan. Use a Chasen (bamboo whisk) to whisk the Matcha in gentle circular motions until it forms a smooth paste. This step helps dissolve the Matcha powder completely.
4. Froth the Usucha: Add the remaining 40 ml of warm water and whisk vigorously using a 'W' or 'M' motion. The goal is to create a light froth with fine bubbles on the surface, which enhances the tea’s creamy texture.
5. Enjoy: Pour the frothy Usucha into your favorite cup and savor it slowly, appreciating its smooth, creamy texture and bright flavor. The experience of drinking Usucha is both refreshing and meditative.

Koicha (濃茶) – Thick Matcha

Koicha, or thick Matcha, is a more concentrated and intense form of Matcha, traditionally reserved for special occasions and formal tea ceremonies. The word "Koicha" translates to "thick tea," and it is made using a higher ratio of Matcha powder to water. This results in a dense, syrupy consistency with a deep, robust flavor. Koicha is typically made with the highest quality Matcha, as the full-bodied flavor requires the best leaves to avoid over-bitterness. Unlike Usucha, Koicha is not whisked to create froth; instead, it is gently kneaded into a smooth paste. The experience of drinking Koicha is often communal, with the tea being passed and shared among participants, reflecting the Japanese values of harmony and respect though it could also be enjoyed solo.

Ingredients:

• 4 grams / 2 tsp of Organic Ceremonial Grade Matcha (about 4 Chashaku scoops)
• 30 ml of warm filtered water (70-80°C / 158-176°F)

Instructions:

1. Heat the Water: Warm 30 ml of filtered water to 70-80°C (158-176°F). The lower water volume and temperature help maintain the integrity of the Matcha's flavor in its concentrated form.
2. Prepare the Matcha: Sift 2 tsp of Matcha powder into a Chawan (tea bowl). The higher amount of Matcha creates the thicker consistency that defines Koicha.
3. Mix the Matcha: Pour the warm water into the Chawan and use the Chasen (bamboo whisk) to knead the Matcha into a thick paste. Move the whisk slowly and deliberately, ensuring that the Matcha fully dissolves into the water without any lumps. The process is more meditative than vigorous, allowing you to connect with the tea-making ritual.
4. Finish the Koicha: The final mixture should be thick, smooth, and without any froth. The texture of Koicha should be velvety, and its flavor intense and lingering, offering a profound tea experience.
5. Enjoy:  In a Japanese tea ceremony, Koicha is traditionally served in a shared Chawan, passed around for everyone to enjoy a small sip. The deep, earthy flavor of Koicha is meant to be savored slowly, with each sip revealing the complexity of the tea. This shared experience fosters a sense of connection and mindfulness, reflecting Japanese values of harmony and respect. However, Koicha can also be enjoyed solo, allowing you to fully immerse yourself in its rich, contemplative flavors at your own pace.