Matcha is consumed in many different forms, from creamy ice creams to beautiful baked goods. There is no end to what you can do with matcha! Traditionally matcha was consumed in two forms Koicha and Usucha.
Koicha stands for "thick tea" and was reserved for special occasions like tea ceremonies. While Usucha was more commonly drank in day to day life. The key difference between the two styles of matcha is the matcha to water ratios. For Koicha, use 2 g of matcha powder and add in about 35 ml of hot water and whisk until there is a layer of foam on top. As for Usucha, use 1 g of matcha powder and add 70 ml of hot water and whisk together. Koicha really allows you to taste all the subtle notes of a matcha due to its high concentration. If you are looking for a nice relaxing tea experience we recommend the Usucha method.