Let's analyze the popular methods of preparing matcha tea:
Usucha is a preparation method that makes tea lighter (thin tea).
Recipe: 1.5-2g of matcha/ 60-80g of water
Sift the matcha into a warm bowl, add 60-80 g of warm water, beat with active movements resembling W for 30-40 seconds until a light, homogeneous foam is formed, ideally a glossy, silky foam without bubbles.
Koicha is heavier, creamy, rich tea - thick tea.
Recipe: From 4 to 7 grams of tea/40 gvod
Sieve the matcha, add water, grind with slow movements, as if "smearing" the tea for 3-4 minutes. Koicha is recommended to be consumed with meals or with desserts. It has three times more active ingredients and is more invigorating.
If you have a strained relationship with caffeine, then it's better to choose usucha for yourself.
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