People from every country in the world have distinctive tastes for brewed beverages. Steamy, hot, and vibrant are the preferred choices of millions of coffee and tea drinkers. These drinks served cold has become a trend for many over the last few years. Different types, and brands, of tea have been on the market for inquisitive consumers to try. Exotic teas from various countries have peaked the taste buds of many tea lovers, and they have developed a fondness for the simplicity of the flavor. Matcha is Japanese tea that is served thick or thin, no in between.
Basic Facts About Matcha
When people speak of matcha, they usually refer to one of the two styles in which it is served. Thick matcha is known as koicha which means thick tea. Thin matcha is called usucha, or thin tea. Matcha is fast becoming a new trend because it is more than just hot water and powder mixed together. This is a ceremonial grade tea, and the reason for it’s popularity, and ingenious flavor is in the preparation. This tea is not made by stirring it, or shaking it. Whether to have it thick or thin is the choice that most discriminating tea drinkers have to decide.
Main Difference Between Thick And Thin Matcha
Having thick or thin matcha may be questionable to many who are not familiar with the tea. Individual preference is the key to the enjoyment of matcha. The two forms of this tea are prepared differently which gives it the texture that people choose. The ingredients in the Thin Tea are 70 milliliters of water, and 1 gram of matcha powder. Most people like the viscosity that it makes, like an espresso. For the Think Tea, use 40 milliliters of water, and 4 grams of the tea powder. This viscosity will be like a warm honey. The thin tea is made from the leaves of the very young plants, and is considered a lower quality. The thick tea is made from leaves from the first harvest of tea plants over 30 years old. The main difference between the thick and thin teas is the viscosity.
Adding a Personal Touch
The difference in the age of the tea leaves when they are harvested does not, in any way, alter the quality, and rich taste of either of the teas even though the thick tea is said to be the better quality. This is all dependent on personal options. Some people like their tea thick like a smooth cup of melted chocolate, and others like it thin with a frothy head. The preparation of the two teas vary also. For the thin tea, a bamboo whisk is used to create the frothiness, but with the thick tea, the bamboo whisk is used to gently massage the powder as the small amount of water is added. This creates the rich smoothness of the Kiocha. Thick tea, or thin tea. The choice may not be simple, but a great cup of match is delicious both ways.
