Koicha (濃茶）

Koicha (濃茶), or “thick tea,” is the dense, syrup-like matcha that hosts prepare and guests share during the formal Japanese tea ceremony. The host kneads it slowly into a smooth, glossy paste rather than whisking it into a light, foamy bowl. This preparation uses roughly twice the matcha and half the water of an ordinary bowl. Guests often drink it from the same cup. Koicha is not simply “strong matcha.” It is a distinct preparation style, with its own tools, technique, and etiquette. This guide focuses on koicha itself. It covers what separates koicha from ordinary thin-tea matcha, and where it fits into the history of the Japanese tea ceremony. It also explains how to select matcha for koicha, and how to prepare and share it correctly at home. For grading language used when buying matcha, see the companion Ceremonial Matcha guide. For the history of matcha, tencha production, and major growing areas, see the complete Matcha guide. TOCWhat Is Koicha? Japanese tea culture recognizes two standard ways to prepare matcha: koicha and usucha, or thin tea. To make usucha, the host whisks matcha briskly with air, creating a light, slightly foamy drink. To make koicha, the host uses much l...