Did you know that there are actually two types of matcha? Many people might not be aware of the different types when they drink matcha regularly, but there are indeed two varieties: koicha and usucha. What exactly are these two types of matcha, and when are they typically enjoyed? This time, we will introduce these different types of matcha and explain the occasions for which they are suited.
(Image Citation: ひろがる)
Koicha
As the name suggests, koicha is a type of matcha characterized by its rich and thick flavor. It is prepared using about 3 to 4 grams of matcha with a small amount of hot water (approximately 40ml). This method creates a concentrated taste that brings out the deep umami and bitterness inherent in matcha. Koicha is often made from the highest quality matcha, resulting in a vibrant green color.
(Image Citation: 上田流和風堂)
When is Koicha Drunk?
Koicha is mainly enjoyed during formal tea ceremonies and special occasions. Its rich and profound flavor is best savored in silence, which is why koicha is typically served first at tea ceremonies. In the world of tea ceremony, which values spirituality, the time spent reflecting on oneself through koicha is highly cherished.
Usucha
Usucha is a lighter and more easily drinkable type of matcha compared to koicha. The matcha we commonly drink in everyday life is typically usucha. It is prepared using about 1.5 to 2 grams of matcha with a relatively larger amount of hot water (about 60 to 80ml), resulting in a light and refreshing taste. Usucha is cherished as a matcha for daily enjoyment, and its color is characterized by a lighter green hue.
When is Usucha Drunk?
Usucha is often enjoyed during the latter part of tea ceremonies or during casual tea times. Its ease of preparation and mild taste make it perfect for gatherings with friends or for relaxing daily. Unlike koicha, usucha does not require strict rules or formalities, allowing for a more casual enjoyment of matcha's flavor. Therefore, usucha is an accessible choice for those who are not familiar with matcha or for those who want to enjoy matcha regularly.
Enjoying Koicha and Usucha
Enjoying Koicha
When preparing koicha, it is important to sift the matcha powder more finely and use water at a lower temperature. This helps to bring out the deep flavors of the matcha while softening its bitterness. Koicha is savored slowly, one sip at a time, to fully enjoy its rich umami, bitterness, and the sweetness that lingers afterward. A unique aspect of koicha is that it is shared among the participants of the tea ceremony. After taking a sip, each person wipes the rim of the tea bowl with a cloth called "kochakkin" before passing it to the next person. Be mindful not to drink too much in one go, as it is meant to be shared. By experiencing the weight, shape, and warmth of the tea bowl together in a moment of silence, participants can enjoy a special time away from their daily lives.
Enjoying Usucha
Usucha is a convenient way to enjoy matcha on a daily basis. When preparing usucha, there is no need to sift the powder as finely as for koicha, but creating a uniform froth is key to making it delicious. Usucha can be enjoyed while engaging in conversation, making it perfect for moments with friends and family or when you want to take a break. It also pairs well with traditional Japanese sweets, with the bitterness of the matcha and the sweetness of the sweets creating a delightful harmony.
Summary
How was it? This time, we introduced two types of matcha: koicha and usucha. Koicha and usucha are types of matcha that can be enjoyed in different situations and moods. Koicha is for those special moments when you want to cherish a quiet time. Usucha is for when you want to enjoy matcha casually in your daily life. Immerse yourself in the profound world of matcha and discover your own unique way of enjoying it.
