How to Make Koicha: The Right Way to Drink Matcha at Its Most Intense

Koicha is the thick matcha preparation used as the centerpiece of the traditional Japanese tea ceremony. It is four to five times more concentrated than usucha (thin matcha), with no foam, a kneaded paste-like texture, and an intensity of flavor that reveals hidden notes and depth that thin preparation cannot express. To make it at home you need 4 grams of high-quality matcha, 30 ml of water at 80 degrees Celsius, a sieve, a chasen (bamboo whisk), and a warmed chawan (matcha bowl). The three keys are matcha quality, precise water temperature, and kneading without creating bubbles.

Because koicha is so concentrated, the quality of the matcha used is exposed completely. In usucha, a small amount of bitterness or astringency is moderated by dilution and by the lighter, frothier texture. In koicha, there is nowhere for these qualities to hide. Bitterness will hit immediately and astringency will be overwhelming.

The most practical way to identify whether a matcha is suitable for koicha is to look for explicit labeling. High-end matchas are often indicated as koicha-grade on the packaging. This is the most straightforward selection guide.

As a second option, a very high-quality usucha matcha can be used for koicha. Yuki notes that this does introduce some additional astringency compared to a designated koicha-grade matcha, but he personally enjoys this and finds it helps awaken the senses. This gives flexibility for those who already have a premium usucha matcha and want to experiment.

For one serving of koicha you need: 4 grams of matcha (approximately 0.14 ounces or 2 level teaspoons), 30 ml of water at 80 degrees Celsius (176 degrees Fahrenheit), a chawan (matcha bowl), a chasen (bamboo whisk, pre-soaked in warm water), a sieve or sifter, and a small cup for measuring and cooling water.

Warming the bowl before starting is an important preparatory step. Pour hot water into the bowl, let it warm for a moment, then empty and wipe dry with a paper towel. A warm bowl helps maintain the temperature of the koicha once made.

Sifting the matcha before adding water is more critical for koicha than for usucha. Because there is so little water relative to the amount of powder, any clumps will be far harder to work out during mixing. Sifting prevents this problem before it starts.

This is the most commonly cut corner and the one that causes the most damage to the final result. Using boiling water in koicha will trigger aggressive extraction of catechins, the compounds responsible for astringency and bitterness. In a regular cup of tea, this is unpleasant. At koicha's concentration, it becomes extreme.

On drinking koicha late at night: Yuki notes with genuine humor that he filmed this video at 8:32 pm and was immediately concerned about whether he would be able to sleep, given how intensely concentrated the caffeine intake is in a bowl of koicha. This is an honest and useful observation: koicha is a powerful caffeine delivery mechanism, and the timing of when you drink it matters.

On using high-quality usucha matcha for koicha: Yuki shares that he regularly makes koicha using a high-quality usucha-grade matcha rather than always reaching for a designated koicha-grade product. He acknowledges the additional astringency this introduces but frames it as something he personally enjoys because it heightens the sensory experience. This is a practical and honest tip: the rules around koicha-specific matcha are guidance rather than absolute requirements, and personal preference has a legitimate role in deciding how to approach it.

On the foam issue and why it matters at this concentration: One key observation Yuki makes is that the no-foam rule for koicha is not ceremonial formality without function. Bubbles genuinely dilute what you are drinking. In a thin preparation this dilution is inconsequential or even desirable for texture. In koicha, where you are specifically trying to drink the matcha in its most concentrated and pure form, any dilution works against the core purpose of the preparation.