Koicha and Usucha is the two ways of preparing matcha in Japanese tea ceremony — koicha (thick tea) using more powder and less water, and usucha (thin tea) whisked to a frothy consistency.

In-Depth Explanation

The two ways of preparing matcha in Japanese tea ceremony — koicha (thick tea) using more powder and less water, and usucha (thin tea) whisked to a frothy consistency. This entry provides a comprehensive look at koicha and usucha within the broader context of tea culture, production, and appreciation.

Related Terms

See also entries linked from the description above and the broader tea glossary for related concepts.