Matcha Tea: Koicha and Usucha

Overall, the Japanese tea ceremony involves two forms of matcha preparation: koicha ("thick tea") and usucha ("thin tea"). Interestingly, only the best quality tea leaves are used in producing the matcha for koicha – it is considered gravely disrespectful to do otherwise. Historically, the tea leaves used as packing material for the koicha leaves in the tea jar would be made into matcha (powdered tea) for making usucha. As the terms imply, koicha is a thick blend of powdered tea and hot water – on the other hand, usucha is made from less powdered tea in ratio to the amount of hot water for a serving.

Using the tea whisk, usucha is whipped together with the hot water – conversely, koicha requires a sort of 'kneading' method, to smoothly blend the plentiful amount of powdered tea with the relatively small amount of hot water for a serving. Normally, one bowl of koicha is shared among several guests (this is why only the best quality tea leaves are used)

The chanoyu social function called chaji centers around the preparation and drinking of koicha. At a chaji, the koicha is followed by the preparation and drinking of usucha. If and when the venue for the event makes use of more than one room (space), it is not uncommon for one to be devoted to the preparation and drinking of koicha and the other(s) to usucha –moreover, a tenshin snack to also be offered somewhere, as a quick form of meal.

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