Koicha: The thick matcha of Japanese ceremonies
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In the Japanese tea ceremony, there are two preparations. Usucha — the thin, frothy tea — is the one most people are familiar with. Koicha is the other: dark, dense, thick like a sauce.
Koicha is not for every day. It's an experience in itself.
Usucha vs Koicha: the two yin and yang of matcha
Usucha ("thin tea") uses 1 to 2g of matcha for 70-80ml of water. It is vigorously whisked to create a fine foam. Light, airy, accessible.
Koicha ("thick tea") uses 3 to 4g of matcha for only 40-50ml of water. It is not vigorously whisked — it is slowly worked with circular motions until a smooth, shiny paste, without foam, is obtained.
Why koicha requires exceptional matcha
In usucha, the foam and the volume of water mitigate the flaws of ordinary matcha. In koicha, there is nothing to hide: the quality of the powder is immediately perceptible in its entirety.
A successful koicha made with excellent matcha offers remarkable sensory richness: flavorful, smooth, dense, with a deep umami. A koicha prepared with mediocre matcha is undrinkable.
Tradition: In formal ceremonies, koicha is served first and shared from the same bowl among several people. It is an act of trust and unity. Usucha comes next, in individual bowls.
How to prepare koicha at home
- Sift 3-4g of ceremonial grade matcha into a chawan
- Add 40-50ml of water at 75°C
- Work slowly with the chasen in circular motions (no rapid whisking)
- The texture should be smooth, shiny, without lumps or foam
- Serve immediately in a warm bowl (preheated with hot water)
FAQ
Q: Is Saemidori suitable for koicha?
A: Yes, but traditional koicha favors cultivars richer in umami like Okumidori. Saemidori yields a floral and sweet koicha — different from classic koicha, but pleasant and accessible.
Q: Can koicha be sweetened?
A: In Japanese tradition, koicha is accompanied by a wagashi (Japanese sweet) which is eaten before drinking the tea — never sweetened directly. The external sweetness allows for pure koicha enjoyment.
