Let's analyze the popular methods of preparing matcha tea:

Usucha is a preparation method that makes tea lighter (thin tea). It has a lot of foam and a more delicate taste.

Usuch recipe:

1. Sift 1.5-2 g of matcha into a chavan
2. Add 80-100g of water
3. The water temperature is from 60 to 80C. The higher the temperature, the more caffeine and richer the taste, the lower the umami taste and the benefits of amino acids are preserved
4. Active movements reminiscent of W for 30-40 seconds until a light homogeneous foam is formed, ideally a glossy silky foam without bubbles.

However, Koycha is a thicker and fuller-tasting tea. Usually, the best varieties of matcha are chosen for its preparation, and the cooking time is a little longer.
Koich is chosen by professionals and true fans of the match, because it reveals a more complex and rich taste, which stretches with a long pleasant aftertaste.

Koicha recipe (koicha):

1. Sift 3-5 g of matcha into a bowl
2. Add 30-40 g of water
3. Water temperature from 20 to 60C. The higher the temperature, the more caffeine and richer the taste, the lower the umami taste and the benefits of amino acids are preserved
4. With light and slow movements resembling an 8 (eight, or the sign of infinity), grind the matcha for 3-4 minutes until the texture of gelatin is formed.

Let him taste, or as they say in Japan - Oishii