In this page we share with you the way to prepare Matcha tea in two traditional ways Usucha which is thin matcha and Koicha which is thick matcha.
Usucha uses 2 grams matcha 70ml of water and is whisked vigorously. it creates a drink that is structurely similar to an espresso coffee. It has a heavy body a deep heart and a luxurious crema top. 
Koicha uses 4 grams matcha and 30ml of water and is slowly and smoothly whisked into a paste avoiding creating the crema top that's associated with Usucha Matcha. Koicha matcha is a very strong viscous tea that can only be achieved with high grade matcha. therefore we recommend it using our very own Imperial Grade Ceremonial Matcha