Matcha has not always been consumed the way it is today. Introduced to Japan in the twelfth century by Buddhist monks returning from China, it belonged for centuries to a strictly codified space: the tea ceremony, the precise gesture, the silence. Only recently did it open to broader uses — everyday drink, culinary ingredient, personal ritual. Three forms of preparation now structure this diversity.
Usucha
Usucha is the most common preparation. Whisk 1 to 2 grams of sifted powder into 70 to 90 ml of water at 70–80°C until the texture is fluid and lightly frothy. The profile is balanced, vegetal, with measured bitterness. It is the preparation that most directly expresses the character of a cultivar — nothing external modifies the reading. In Japan, it is also the most consumed form in daily life, well beyond the ceremonial context.
Koicha
Koicha is a rarer and more demanding preparation. The proportion is reversed: 4 grams of powder to 30–40 ml of water at 70–80°C. No whisk — you blend slowly until the texture becomes dense and creamy, without foam. The taste is concentrated, with a strong umami presence. At this density, the quality of the matcha cannot be concealed. Koicha is traditionally reserved for the highest grades, and forms the heart of the Japanese tea ceremony.
Matcha latte
The matcha latte developed outside Japan, in Western cafés. Begin with a base of 3 grams of powder in 50 ml of water at 70–80°C, then extend with 90 ml of milk, warm or cold. The addition of milk rounds the profile, softens the bitterness, and shifts the perception of the aromas. This preparation has contributed significantly to the global spread of matcha. It does not replace the traditional forms, but offers a different use, suited to other contexts.
One powder, three expressions
| Preparation | Matcha | Water | Milk | Temperature |
|---|---|---|---|---|
| Usucha | 1–2 g | 70–90 ml | — | 70–80°C |
| Koicha | 4 g | 30–40 ml | — | 70–80°C |
| Matcha latte | 3 g | 50 ml | 90 ml | 70–80°C |
Usucha, koicha, matcha latte: three ways of approaching the same product, depending on the attention one wishes to give it and the context in which it is consumed.