Chanoyu guide
Usucha and Koicha: Two Matcha Preparations
Short answer: usucha is thin tea, prepared with less matcha and relatively more water. Koicha is thick tea, more concentrated and worked with a motion often described as kneading rather than whisking. Proportions, appearance and service depend on the school and context.
Practical comparison
| Usucha | Koicha | |
|---|---|---|
| General meaning | Thin tea | Thick tea |
| Concentration | Less concentrated | More concentrated |
| Action | Whisked or mixed according to the school | Worked more slowly, often described as kneaded |
| Context | Common in introductions and large chakai | A central part of some formal chaji |
| Service | Often one bowl per person in public formats | The Omotesenke glossary describes one bowl shared by several guests |
What the Omotesenke source states
The official glossary gives one and a half tea scoops of powdered tea as its reference for usucha. For koicha it gives three scoops per person and describes a bowl shared by four or five people. These figures document the Omotesenke explanation. They should not be converted into one universal recipe or exact grams for every school.
The same glossary distinguishes a chaki, a typical thin-tea container, from a chaire, the ceramic container associated with thick tea.
Foam, texture and quality
A thick layer of foam does not by itself define usucha. Whisk, water temperature, bowl, matcha and the practice followed all affect appearance. Koicha is not merely usucha with extra powder: its place in the gathering, action and service also change.
At home, begin with the producer’s instructions or the method of the relevant school. In a class, do not correct a teacher’s movement using a video from another school.
Common questions
Does koicha use a different matcha?
It generally requires matcha suited to a very concentrated preparation. The word “koicha” describes the preparation, not a legal grade printed on a tin.
Does every matcha workshop teach koicha?
No. Many introductions cover only a domestic usucha-style preparation. The programme should say what is taught.
Must the bowl be shared?
The Omotesenke source documents sharing in its koicha explanation. An organiser may adapt service to the setting. Ask about the format rather than assuming.
Sources
- Omotesenke, official entries for usucha, koicha, chaki and chaire
- Urasenke, official introduction to chado
Sources checked 13 July 2026.