To make delicious, authentic Koicha-style Matcha, you’re not just preparing tea — you’re creating a deep, rich experience that reflects Japanese tradition and elegance.
Koicha (濃茶) is known for its thick, velvety texture, intense umami flavor, and low bitterness. It’s the ceremonial way of enjoying Matcha — smooth, full-bodied, and profoundly satisfying.
Preparation Steps
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Warm up your tea bowl (Chawan) and bamboo whisk (Chasen), then discard the water.
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Add 5 grams (about 2 teaspoons / 0.18 oz) of high-quality ceremonial-grade Matcha into the bowl.
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Pour in 30 ml (2 tablespoons) of hot water at around 175°F (70–75°C).
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Using your Chasen, gently knead or stir the Matcha in slow, circular motions until it becomes smooth and thick — not frothy.
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Gradually add another 20 ml (1½ tablespoons) of hot water and continue mixing slowly until you achieve a rich, glossy, and creamy texture.
Now, take a moment to relax and savor your Koicha — dense, aromatic, and full of traditional Japanese depth and grace.
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