Koicha, or "thick tea," is a rich, concentrated preparation of matcha used in formal Japanese tea ceremonies. Unlike the frothy Usucha (thin tea), Koicha has a deep, velvety, paint-like consistency.
Ingredients (1 Serving)
| Item | Amount |
| Matcha Powder | 4g (0.14oz) |
| Hot Water | 30ml (1.01oz) around 80°C (176°F) |
Essential Tools
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Chawan: Ceramic tea bowl
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Chasen: Bamboo whisk (preferably one with fewer, thicker tines for kneading)
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Sieve: Fine-mesh strainer
STEP 1: Sift the Matcha
Sifting is even more important for Koicha to avoid lumps in the thick paste. Sift 4g (0.14oz) of matcha into the warmed and completely dried Chawan (tea bowl).
STEP 2: Add Hot Water
Pour a small amount of hot water—about 15ml (0.5oz), or half of the total amount—into the bowl. The water should be around 80°C (176°F).
STEP 3: Knead into a Paste
Instead of whisking briskly to create foam, use the Chasen to "knead" (mix slowly and firmly) the matcha and water. Use a circular motion or draw a "tic-tac-toe" pattern at the bottom to incorporate all the powder until it becomes a smooth, shiny paste.
STEP 4: Adjust the Consistency
Add the remaining 15ml (0.5oz) of water and continue to knead gently. The final result should be thick and glossy, with a texture similar to warm honey or melted chocolate, and no bubbles on the surface.
Pro Tips for Koicha
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Use Premium Grade: Since Koicha is so concentrated, only the highest ceremonial grade matcha should be used to avoid intense bitterness.
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Warm the Tools: Pre-warm your bowl and the tips of your whisk with hot water before starting. This softens the bamboo tines and ensures the tea stays warm during the kneading process.