In Japanese tea ceremony, there are 2 traditional ways of making matcha tea: think tea and thin tea. In general, only ceremonial grade matcha is recommended for making matcha tea because it has the highest amount of umami (pleasant plant sweetness).
Note: We recommend you sift your matcha fist to remove the bump before preparing matcha tea.
Thick tea (koi-cha), is made with high amount of matcha powder, and low amount of water. The outcome is a shiny thick tea (gel-like) with no foam. Below are the steps to make koi-cha:
Thin tea (Usu-cha) is the most popular matcha tea, it takes half amount of matcha powder, and double amount of water to make thin tea. In other words, Thin tea is 4 times thinner as compared to thick tea. Below are the steps to prepare thin tea:
This is just general recommendation for matcha tea preparation, there is no rule in matcha tea, you can always add different amount of matcha powder or water to suit your own taste. It also depend on the matcha you use, higher grade matcha have lower bitterness, therefore suitable for making thick tea, while lower grade suitable for making thin tea.