Usucha

Usucha Usucha (薄茶) means "thin tea" in Japanese and refers to the standard style of matcha preparation used in Japanese tea ceremonies.

Last reviewed 2025-12-05

Usucha (薄茶) means "thin tea" in Japanese and refers to the standard style of matcha preparation used in Japanese tea ceremonies.

Cinematic photo of usucha matcha whisked to a light foam in a ceramic bowl with chasen beside it.

Characteristics

  • Light, frothy consistency
  • Uses approximately 2 grams (1/2 teaspoon) of matcha per serving
  • Mixed with about 70-80ml of hot water
  • Whisked vigorously to create a foam layer on top
  • Lighter, more delicate flavor than koicha

Preparation

  1. Sift matcha powder into a tea bowl (chawan)
  2. Add hot water (not boiling, around 70-80°C/158-176°F)
  3. Whisk rapidly in a W or M motion using a bamboo whisk (chasen)
  4. Continue until a fine foam forms on the surface

Context

Usucha is the more common style of matcha served in tea ceremonies and is suitable for daily consumption. It is less intense than koicha (thick tea) and more accessible to beginners.