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Usucha, the second highest grade of matcha, is used in Japanese tea ceremony to make thin tea in a consistency like that of regular steeped tea. Since the ratio of tea to water is much lower than that of Koicha, the tea leaves used to make Usucha matcha are of a slightly lower quality than that of tea leaves used in Koicha. Usucha is characterized by a layer of bright frothy green foam (from whisking the tea) and has a milder but more earth like or woodsy flavor than that of Koicha. It should be noted that any Koicha matcha can be used to make thin tea, but because of the additional water added for thin tea, the flavor of the Koicha matcha will be much more subdued and very similar to that of Usucha matcha.