Koicha and usucha are two different types of matcha tea in Japanese tea ceremony.

1. Preparation method:

The main difference between koicha and usucha lies in the preparation method. Koicha is made from a higher grade of tea leaves, ground into a fine powder and requires a thicker tea consistency, while usucha is made from a lower grade of tea leaves and requires a lighter tea consistency.

2. Taste:

Koicha has a richer, creamier taste with a sweet and smooth flavor. It has a much thicker consistency and a deeper, more refined flavor.

Usucha, on the other hand, has a lighter taste and is more bitter in flavor. It has a smoother, more delicate taste than koicha.

3. Serving Style:

Koicha is traditionally served in a small bowl, whereas usucha is served in a larger bowl. Koicha is more expensive than usucha, and it is generally served during ceremonial events, while usucha is an everyday tea, often served in casual settings.

4. Preparation Time:

Preparing koicha is more time-consuming compared to usucha. Koicha requires simmering the tea in a small amount of hot water, followed by vigorous whisking, while usucha requires whisking of the tea with hot water.

In summary, koicha is thicker, creamier, and has a heavier taste, while usucha is lighter, smoother and has a more delicate flavor. Koicha is consumed in special occasions or formal tea ceremonies, while usucha is an everyday type of tea.