Koicha

Koicha, meaning thick tea, is a ceremonial form of matcha used in the Japanese tea ceremony. It is the dense, savory variant that uses a higher ratio of tea powder to water than usucha (thin tea), producing a smooth, paste-like beverage with little to no foam. The quality of matcha is important in koicha, and ceremonial-grade powder is typically preferred.

Preparation and technique involve combining a small amount of matcha with a minimal amount of hot water and whisking slowly with a chasen until the mixture is thick and viscous. The whisking is kept deliberate and restrained to avoid creating foam; the result should be a rich, creamy texture rather than a frothy one. Water temperature is generally kept relatively low to preserve the tea’s nuanced flavors.

Koicha is usually presented in a formal setting and is often served from a single chawan to guests, who take small sips from the same bowl. The flavor is full-bodied, with pronounced sweetness and umami, and it tends to be less bitter than usucha when prepared with high-grade powder and careful technique. The exact taste can vary with the grade of matcha and the water temperature.

Historically, koicha developed within the Zen-influenced practices of the Muromachi period and remains a ceremonial contrast to usucha. It reflects the ritual focus on texture, restraint, and the slow, contemplative rhythm of the tea ceremony.