Light brown - Usucha

Japanese: 薄茶 - うすちゃ

<br /> A type of matcha used in the tea ceremony. Also, a tea ceremony using this. Approximately two tea scoops (1.2-1.7g) of matcha are dissolved in half the amount of hot water in the ladle, and compared to koicha (thick tea ), the thin tea is made by whisking it. Usually, one serving is made at a time. For matcha, young buds are grown by covering the tea plant with reeds, rice straw, or black cheesecloth ( a thin, coarse woven fabric) when new buds appear, blocking out direct sunlight for about 20 days. However, for usucha, the cover is not as strong as for koicha, and relatively young trees are used. Generally, it contains more tannins than koicha, and has a slightly bitter and astringent taste. Originally, koicha tencha was placed in a bag in the production area, placed in a tea jar, and the tea leaves placed in the gap around it as cushioning material were ground. ◇It is also called "ousu". Also, thin tea is called " tateru ". ⇒ Koicha

Source: Kodansha Drink Dictionary Information

Japanese:

茶の湯で用いる抹茶の一種。また、これを用いた点前(てまえ)。おおむね茶杓2杯（1.2～1.7g）ほどの抹茶を柄杓に半量ほどの湯で溶かし、濃茶(こいちゃ)に比べてさらりとした薄い茶を泡立てるようにしてたてる。普通、1人前ずつたてて供する。抹茶は、茶の木に新芽が出たらよしずや稲わら、黒の寒冷紗(かんれいしゃ)（目の粗い薄地の織物）などで茶園をおおって20日程度直射日光を遮って育てた若い芽を用いるが、薄茶の栽培では濃茶ほど遮光性の高いおおいにせず、また、比較的樹齢の若い木を用いる。一般に濃茶よりもタンニンの含有量が多く、少し苦みや渋みがある。元来は、生産地で濃茶の碾茶を袋に入れて茶壺に納め、周囲の隙間に緩衝材として入れた茶葉をひいたもの。◇「おうす」ともいう。また、薄茶は「点(た)てる」という。⇒濃茶

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