Koicha vs Usucha: Thick and Thin Matcha Explained

Koicha (濃茶, thick tea) and usucha (薄茶, thin tea) are the two ways matcha is prepared in the Japanese tea ceremony. Usucha is whisked into a light, foamy tea and served in individual bowls. Koicha uses about twice as much matcha and much less water, and is slowly kneaded into a glossy, thick tea, traditionally shared from one bowl. Koicha is not a stronger usucha. It is the heart of the formal tea gathering, and it calls for the finest matcha.

Koicha and Usucha in the Tea Ceremony: Which Comes First?

In a formal tea gathering, the chaji (茶事), koicha is the central moment, and it is traditionally followed by usucha. Koicha is not a “stronger usucha”. It is the heart of the gathering. Usucha then follows, bringing a more relaxed atmosphere to close it.

This difference also appears in the choice of tea bowls. For koicha, the setting is more formal, and the chawan is often restrained and dignified. Subdued bowls such as black Raku chawan are frequently chosen to match the gravity of the moment.

For usucha, the mood opens up. Seasonal bowls with lighter decoration or subtle patterns are often chosen, and the tea is enjoyed in a calmer, more relaxed atmosphere.

A short history of koicha and usucha

Japanese records begin to distinguish “usucha” and “koicha” in the Tenmon era (1532 to 1555), and the term “koicha” is documented by 1575.

The Shared Bowl: Why Koicha Is About Connection

One of the most striking differences is how koicha is served. Traditionally, the host prepares a single bowl of koicha, and it is shared among the guests. This shared-bowl style appears in historical records in 1586 and is associated with Sen no Rikyū. Usucha, by contrast, is served in individual bowls.

That single bowl matters. Koicha is often described as the moment when the guests become “one gathering”, literally sharing the same tea. Each guest wipes the rim before passing the bowl on, as part of the etiquette and care of the ritual.

How the pandemic reshaped koicha in practice

The shared bowl is powerful, but it is also physically intimate. During the COVID era, many tea events adapted their format and precautions, for example by moving outdoors, limiting the number of participants or modifying procedures.

What I find especially telling is that even in formal contexts, koicha can be prepared in individual bowls in certain styles. Urasenke’s official event report from 2021, for example, describes koicha prepared in individual bowls, a style called kakufukudate (各服点). That kind of choice shows how a living tradition responds to real-world constraints while preserving its meaning. (Urasenke report)

How Koicha and Usucha Are Prepared: Texture and Technique

Usucha: whisked into foam

Usucha (薄茶) means “thin tea”. It is whisked to create foam, with a light, vibrant body.

The look of that foam depends on the tea school. In Urasenke, the standard is a fine, even layer of foam across the whole surface. In Omotesenke and Mushakōjisenke, the tea is usually whisked with less foam, leaving a clear area of liquid (often described as a crescent or a window) on the surface.

In this journal, I focus on Urasenke-style usucha, because it is the approach I most often teach and prepare when I introduce people to matcha.

Koicha: kneaded, never whipped

Koicha (濃茶) means “thick tea”. It is not whipped into foam. It is kneaded slowly with the chasen until glossy and smooth, almost like a dense emulsion.

This is why koicha reveals everything about a matcha. With no foam and no dilution, there is nowhere to hide.

Why Koicha Requires the Highest-Grade Matcha

Koicha has always called for the best matcha available, because at that concentration any harshness or coarse bitterness is amplified. This is why, in the tea world, koicha is reserved for the highest-quality matcha: only then is the result smooth and luxurious.

If you try to make koicha with a matcha that is fine for lattes or everyday mixing, the result can turn astringent, rough and unpleasantly heavy. When koicha is made with truly high-grade matcha, it becomes something else entirely: deep umami, mellow sweetness and a long finish.

To understand why different grades suit different uses, read my article on the best matcha for lattes.

Koicha or Usucha: Which Should You Drink?

If you want an everyday ritual that is bright, approachable and easy to repeat, usucha is the natural choice.

If you want the most concentrated expression of matcha, and you have truly high-grade matcha (and the patience to knead it properly), koicha is incomparable.

MUSUBI MATCHA Premium Reserve, my matcha for koicha

From the 2026 harvest, Premium Reserve, a matcha crafted for koicha, will be available. It is extremely limited: the annual harvest is only about 50kg. Grown by the Nakai family in Wazuka, Kyoto, it offers the depth, smoothness and powerful umami that koicha demands.

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Learn to prepare usucha

If you would like the full, step-by-step guide to making usucha, I shared it in a previous journal: How to Prepare Usucha: The Traditional Way to Enjoy Matcha.

Frequently Asked Questions

What is the difference between koicha and usucha?

Usucha is thin tea: about 1.5 to 2g of matcha whisked into foam with around 70ml of water. Koicha is thick tea: about 4g of matcha kneaded with 30 to 40ml of water into a glossy, smooth tea without foam.

Is koicha stronger than usucha?

Koicha is more concentrated, but it is not simply a stronger usucha. It is prepared differently, served differently and holds a different place in the tea ceremony, as its central moment.

Which comes first in a tea ceremony, koicha or usucha?

In a formal chaji, koicha comes first as the central moment, and usucha follows in a more relaxed atmosphere.

Why is koicha shared from one bowl?

Sharing one bowl is a symbol of connection: the guests become one gathering, drinking the same tea. Each guest wipes the rim before passing the bowl on.

Can I make koicha with any matcha?

No. At that concentration, any bitterness or roughness is amplified. Koicha needs the highest-grade matcha to be smooth, sweet and full of umami.