The difference between thin tea and thick tea

When you hear the word "Usucha" (thin tea), you might think it's just a "weak" tea, but that’s not the case. The vibrant, frothy Matcha that most people imagine is actually Usucha.
We use the term "tateru" (to whisk) for Usucha, which means mixing the tea powder with hot water until it becomes beautifully foamy.
In contrast, "Koicha" (thick tea) is prepared by "neru" (kneading) the tea into a rich, syrup-like consistency. While Usucha offers a refreshing bitterness and astringency, Koicha is characterized by a deep, intense "umami" sweetness.
With such different preparation methods and flavor profiles—which one do you prefer?