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Matcha/Matcha (Japanese: 抹茶 matcha, literally "pounded tea") is a Japanese powdered green tea. It is this tea that is traditionally used in the classical Japanese tea ceremony. Nowadays, matcha is also widely used as a food additive to various Japanese wagashi desserts, green tea ice cream, and soba noodles. Usucha, or weak tea, is prepared from approximately 2 grams (which is equal to two chashaku spoons, or about half a level teaspoon) of matcha powder and approximately 70 ml of hot water per cup. Usucha can be whipped to create foam or drunk without foam as desired (or according to the tradition of a particular school of tea ceremony). Koicha, or strong tea, is made with a much larger quantity of powder (usually twice as much powder and half the water): about 4 grams (equivalent to 4 chashaku spoons, or one heaping teaspoon) of matcha and about 50 ml of hot water per cup, or six teaspoons of tea to 3/4 cup of water. Because the resulting mixture is much thicker, it must be stirred with a slow, swirling motion that does not create foam. Koicha is usually made from expensive matcha from older tea trees (those over 30 years old). It is served almost exclusively during the Japanese tea ceremony.