Koicha is a term used in Japanese tea ceremonies to refer to a type of thick tea or matcha preparation. It is the opposite of Usucha, which is a thinner, more diluted form of Matcha (the most common Matcha).
Koicha is made by using a higher concentration of Matcha powder and less water compared to Usucha.
Typically, only the highest quality and most finely ground matcha powder, known as "Koicha grade," is used for making this type of tea.
PREPARATION
- 5gr of SHINCHA MATCHA or KŪSUI MATCHA
- 100ml of warm (80°C / 176°F) Water
- To prepare Koicha, sift the Matcha powder is sifted into the tea bowl.
- Add warm water, around (80°C / 176°F).
- Then, using a bamboo whisk, whisk the tea in a quick back-and-forth motion until a smooth, thick, and creamy consistency is achieved.
- The resulting tea has a rich, full-bodied flavor and a velvety texture.
Koicha is often enjoyed in traditional Japanese tea ceremonies or special occasions, as it requires a higher quality matcha and a more precise preparation method. It is considered a more formal and luxurious way of enjoying matcha tea.
