In Japanese tea ceremonies, there are two ways to enjoy Matcha: Koicha (Thick Tea) and Usucha (Thin Tea).

Usucha (Thin Tea) The most common way to enjoy Matcha. A small amount of powder is whisked with hot water to create a creamy, frothy layer. It offers a light, refreshing flavor and a smooth texture. Perfect for daily relaxation or for those new to Matcha.

Koicha (Thick Tea) The most formal way to serve Matcha. Using twice the powder and less water, it is "kneaded" into a syrup-like consistency. It features an intense, deep sweetness (umami) and a rich aroma. This luxurious style is reserved for the highest-grade Matcha.