How to Make Delicious "Koicha" Matcha

One can argue that the ultimate form of Japanese green tea is "Koicha," or the thick tea preparation of Matcha. This is in contrast to the standard "Usucha," or the thin tea-preparation of Matcha.

Koicha is a very special way of drinking Matcha. As the name "Thick Tea" suggests, the Koicha is extremely thick - much thicker than the already strong taste of Usucha!

Unlike Usucha, it is not whisked to create a frothy texture. Instead, the term "knead" is used to describe the mixing action. It uses twice the Matcha powder for each cup to formulate a thick texture - similar to that of melted chocolate.

The point of this type of preparation is to really appreciate the true taste and umami of a quality Matcha. It allows you to enjoy the taste of the Matcha powder in a rich and - in a sense, in its most natural, simple way.

The Koicha is positioned as the most important segment of the traditional Japanese Tea Ceremony. The other elements of the Tea Ceremony are adapted around this main item. This special drink is considered the ultimate "Omotenashi," or hospitality in the world of Japanese Tea Ceremony.

I hope this gives you a sense of how special it is!

Koicha requires a different grade of Matcha powder than Usucha.

If you try to use standard quality Matcha powder to make Koicha, the bitterness and astringency will be too strong. It will be too repulsive for you to drink.

Even if you are told the Matcha is a "Ceremonial Grade" Matcha powder, it may still not be enough. Koicha requires a special tier of quality that allows for "Koicha" use. Naturally, this type of powder is significantly more expensive than ordinary. You can use Koicha powder and use it for Usucha, but it doesn’t go the other way around. You don't want to make Koicha with powder that is only suitable for Usucha.

How do you tell the difference between the Ceremonial Grade and the Ceremonial Grade suitable for Koicha?

The names of the Matcha powder sometimes indicate whether it’s suitable for Koicha. If the name of the Matcha ends with “Shiro” (Such as “Miyabi-no-shiro”), then it is an indication that Matcha powder is suitable only for Usucha and not for Koicha. In our shop, we have teas such as "Chigi-no-shiro." This product is a fantastic quality Matcha, but it is still unsuitable for Koicha. It is only recommended for Usucha preparation.

If the name of the Matcha ends with “Mukashi” (Such as “Manyou-no-mukashi”), it is a premium grade Matcha that can be used as Koicha.

However, unfortunately, using the name of the product doesn't work all the time because not all Matcha products are named this way. In fact, most products will not go by this naming convention.

If you are looking for a Matcha on our webshop at Tealife, we do indicate whether each Matcha can be used as a Koicha. For example, the Unkaku by Marukyu Koyamaen is a Matcha suitable for Koicha, whereas the Isuzu by Marukyu Koyamaen is only suitable for Usucha. You'll find those explanations in the product details. Another way to tell this is that any product with a higher grade than Kinrin is great for Koicha.

Ultimately, you should ask the shop. That's the advantage of buying in a specialty tea shop like ours. Just reach out, and we'll be happy to assist you.

Ok, let's go into how we prepare the Koicha.

• Matcha powder (That is suitable for Koicha preparation)
  
• Chasen (Bamboo whisk)
  
• Matcha-Bowl (Chawan for Matcha) or any cup with a broad base
  
• Chashaku (Bamboo Matcha Scoop) or a teaspoon
  
• Tea Strainer (*optional)
  
• Paper towel (or a clean cloth)
  

The tea strainer is optional but is highly recommended for Koicha. It helps remove the lumps of Matcha powder, which is critical in making delicious Koicha. 

The Chasen is a very fragile tool. Soaking it in water will help make the prongs more elastic, preventing them from breaking when kneading the Koicha. It's an important step to preserve the longevity of your precious tea tool. You also want to avoid prongs in your tea when you drink it too.

• If the temperature of the Matcha becomes too low while kneading, it will not taste as good. This step is taken to ensure the Matcha stays at a high temperature.
• The moisture of the water will help prevent the color of the Matcha from staining the Chawan.

For Koicha, take 4 grams of Matcha powder and gently pour it into the Chawan. Four heaping scoops measure 4 grams if you are using a Chashaku. Using a Teaspoon, you can measure two heaping scoops, which would be roughly 4 grams.

Put the Matcha powder through a tea strainer as you pour it into the Chawan. This is to prevent the Matcha powder from forming lumps when you mix. Avoiding these lumps of Matcha powder is one of the key points in preparing delicious Koicha - it is unpleasant when there are lumps of tea powder in the Matcha.

• Prepare hot water at around 90 degrees Celsius (194 degrees Fahrenheit). First, boil the water at 100 degrees Celsius (212 degrees Fahrenheit), and leave it to cool down for 1 minute. That would get you to about 90 degrees. It's important to boil the water to remove any chlorine the water may contain.
• Add 15ml of hot water into the Chawan.
• Use the tip of the bristles of the Chasen to press on the Matcha powder so that the water soaks in and there is no dry powder left.
• Use the Chasen to knead the Matcha for about 1 minute.
• Use not only circular motion but also vertical and horizontal motion to knead.
• The Matcha will become smooth and will develop a shine.

Serve and enjoy the Koicha.

Any of our Matcha powders from Kinrin and above are low enough in astringency that you can enjoy Koicha. We actually have a number of options.

• Tenjyu by Marukyu Koyamaen
  
• Kiwami-Choan by Marukyu Koyamaen
  
• Choan by Marukyu Koyamaen
  
• Eiju by Marukyu Koyamaen
  
• Unkaku by Marukyu Koyamaen
  
• Kinrin by Maryukyu Koyamaen
  

In normal day-to-day use, it's recommended as a morning booster, as it's very high in Caffeine. I wouldn't recommend it for afternoons and evenings, as it may affect your sleep at night.

Usucha is the much more casual and common way of drinking Matcha. If you're new to Matcha, I certainly recommend you start off with Usucha.