Usu Cha (Thin Tea)

Usu Cha, also known as “thin tea,” is the more commonly prepared type of matcha. It’s lighter in flavor and texture compared to Koi Cha.

Ingredients:

• High-quality matcha powder: 1.5 to 2 teaspoons
• Hot water (around 70-80°C): approximately 75 ml

Instructions:

1. Preheat the Tea Bowl: Pour some hot water into the tea bowl (chawan), swirl, and then discard the water. Dry the bowl with a cloth.
2. Sift the Matcha: Sift the matcha powder into the bowl to avoid clumps. This step is crucial for a smooth tea.
3. Add Water: Pour about 75 ml of hot water into the bowl with the matcha.
4. Whisk Vigorously: Use a bamboo whisk (chasen) to whisk the tea. Start slowly to dissolve the powder, then whisk briskly in a “W” shape motion until a frothy layer forms on the surface. The goal is to achieve a light and airy froth.
5. Serve Immediately: Enjoy the Usu Cha as soon as it’s prepared.

 

Koi Cha (Thick Tea)

Koi Cha, or “thick tea,” is richer and more intense. It’s often used in traditional Japanese tea ceremonies.

Ingredients:

• High-quality matcha powder: 3 to 4 teaspoons
• Hot water (around 70-80°C): approximately 50 ml

Instructions:

1. Preheat and Prepare the Bowl: Similar to Usu Cha, preheat the tea bowl and sift the matcha powder into it.
2. Add Less Water: Pour about 50 ml of hot water over the matcha powder. The ratio of matcha to water is higher in Koi Cha.
3. Knead with the Whisk: Instead of whisking vigorously, use the bamboo whisk to knead the matcha and water together gently. The motion is more of a slow, deliberate stirring, aiming for a thick, smooth, and lump-free consistency.
4. No Froth: Unlike Usu Cha, Koi Cha does not have a frothy layer. It should be dense and smooth.
5. Serve and Savor: Koi Cha is traditionally enjoyed in small sips, appreciating its rich flavor and texture.

Both types of matcha offer a unique experience in terms of taste and texture. Usu Cha is more approachable for everyday enjoyment, while Koi Cha provides a deeper, more meditative tea experience.