Usucha & Koicha: Two Styles of Matcha

If you've ever had matcha, chances are you've had usucha — the light, frothy "thin tea" that's become the everyday face of matcha around the world. But in traditional tea ceremony, usucha is only half the story. Its lesser-known counterpart, koicha ("thick tea"), is a completely different experience — thicker, richer, and reserved for tea ceremony's most formal moments.

Usucha uses a small amount of matcha — about 2 grams, or one small scoop. It's whisked fast, like stirring up bubbles, until it gets foamy on top. Koicha uses two or three times more matcha, with much less water. Instead of whisking it into foam, it's stirred slowly into a smooth, shiny paste — kind of like syrup. Then it's shared, one bowl passed around the group.

We have different usucha and koicha options to choose from, and we hope you can find your favorite.