Koicha (濃茶) means "thick tea" in Japanese and represents the most formal and prestigious style of matcha preparation in the tea ceremony.
Characteristics
- Thick, paste-like consistency
- Uses approximately 4 grams (1 teaspoon) of matcha per serving
- Mixed with only 40-50ml of hot water
- Double the amount of matcha compared to usucha
- Kneaded slowly rather than whisked vigorously
- No foam on the surface
- Rich, intense, and deeply umami flavor
Preparation
- Use only the highest quality ceremonial grade matcha
- Sift matcha into a tea bowl (chawan)
- Add a small amount of hot water
- Knead the mixture slowly and smoothly with a bamboo whisk (chasen)
- Create a smooth, syrup-like consistency
Context
Koicha is reserved for formal tea ceremonies and special occasions. It requires the finest matcha available, as the intense concentration amplifies both quality and defects. The thick tea is often shared among guests from a single bowl, symbolizing unity and harmony.
Requirements
- Must use premium ceremonial grade matcha
- Typically more expensive due to the quantity used
- Reserved for experienced tea practitioners
- Represents the pinnacle of the tea ceremony experience