In this matcha 101 video, I’m walking you through three super common ways people drink matcha—koicha, usucha, and a matcha latte—and why they’re actually really different. Everyone knows the latte, but it’s not traditional at all. Traditionally (like in tea ceremony), you’re really only drinking koicha and usucha: thick tea and thin tea. The biggest takeaway is that the ratios and whisking style change depending on what you’re making, so the “right” matcha powder depends on the preparation. I start with koicha and show how it’s made to be dense, glossy, and intense—this is where higher-quality ceremonial matcha matters most because there’s nowhere to hide. Then I move into usucha, which is lighter, frothier, and a little more approachable if you’re newer to drinking matcha straight. Finally, I show an iced matcha latte method that’s cozy-but-refreshing, and I share how I choose powders for lattes versus traditional preparations so you don’t accidentally use an expensive ceremonial matcha where it won’t shine (or use a latte powder for koicha and wonder why it tastes off).