For one serving of usucha, about 2 grams of matcha is brewed in 80cc of hot water at about 80 degrees. One bowl is served to each person, allowing you to enjoy pleasant conversation and tranquility through this tea. The tea bowls used are chosen from a variety of porcelain and earthenware depending on the season and the occasion. This diversity can be said to be one of the joys of enjoying usucha.
On the other hand, thick tea uses about twice as much high-quality matcha as thin tea, 4 grams per person. It is slowly kneaded with a small amount of hot water over 90 degrees, so the finished product is thick and viscous, with a strong flavor and aroma. Thick earthenware bowls that do not cool easily are used to knead thick tea for two or three people at a time. This thickness helps to maintain the unique deep flavor of thick tea. The difference between making and kneading The biggest difference between thin tea and thick tea is in the way they are prepared. Thin tea is prepared by "making" one bowl per person, while thick tea is prepared by changing the ratio of matcha to hot water and "kneading" it to create a rich flavor. Thin tea provides a moment of refreshing coolness. On the other hand, thick tea is meant to be enjoyed for its rich flavor and aroma that spreads in the mouth.