Koicha and Usucha

For matcha, the water should be around 176 degrees Fahrenheit or lower. (About 80 degrees Celsius or lower.) If the water is too hot then the matcha powder will scald and become very bitter. I prefer a lower temperature, because it tends to bring out the sweetness of the matcha.

Usucha- is thin matcha. For usucha you would use about 1.5 to two chashaku(about half a teaspoon) for every person who will be drinking the tea. This is sieved into the chawan. Then about 2.5 ounces(about 75 ml) of water are added per person. The tea is then whisked until a heavy foam covers the matcha and is served. Usucha isn't usually served for tea ceremonies, but can be used everyday.

Koicha - is thick matcha. About three to four chashaku(about one heaping teaspoon) are added per person to the chawan. The matcha is then sieved into the chawan. The water is then added, about 1.3 oz(40 ml) per person, and is then whisked. Because koicha is much thicker than usucha, this will not froth. Koicha is almost exclusively used for tea ceremonies.