Whilst matcha is well regarded as one of the best things to come out of the tea world, not many people know that there's actually two main ways to prepare it: Usucha and Koicha.
Both methods offer a slightly different taste, texture, and cultural significance... but do you know what exactly is the difference?
Usucha (薄茶) - Thin Tea
Preparation and Consistency: Usucha, meaning 'thin tea,' is the more common style of matcha preparation. Typically, about one to two grams of matcha powder is whisked (with something called a chasen) with 70 to 90ml of hot water, creating a frothy layer on top of the tea.
Flavour Profile: The flavour of Usucha is delicate and smooth, with a slight sweetness and a hint of astringency. Its lighter consistency makes it an excellent introduction to matcha for beginners, as the subtle flavours allow the drinker to appreciate the nuances of the tea without being overwhelmed by its intensity.
Cultural Significance: Usucha is often served in casual tea gatherings and is a staple in modern matcha consumption (i.e. those matcha lattes that everyone raves about). Its preparation is quicker and less formal than Koicha.
Koicha (濃茶) - Thick Tea
Preparation and Consistency: Koicha, meaning 'thick tea,' is a more concentrated and intense form of matcha. It uses a higher amount of matcha powder, typically three to four grams, with only 30 to 50ml of hot water. Instead of being whisked vigorously, Koicha is gently kneaded with the chasen to achieve a thick, syrupy consistency. The resulting tea is smooth and velvety, without the frothy layer characteristic of Usucha.
Flavour Profile: The taste of Koicha is robust and rich, with a pronounced umami flavour and a lingering sweetness. Its intensity can be quite striking, offering a deep and complex taste experience. Koicha has to be made with high quality matcha (and for this, we've got you sorted), as any imperfections in the tea will be more noticeable in this concentrated form.
Cultural Significance: Koicha is traditionally served during formal Japanese tea ceremonies, particularly in the tea gatherings known as 'chaji.' Typically, this is more meditative and requires a higher level of skill and attention to detail than Usucha.
As you can see, Usucha and Koicha represent two distinct methods of drinking matcha, both of which being absolutely delicious.
Truly, what a wonderful world we live in.
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