| Marie R

How to Make Koicha, Traditional Thick Matcha! 濃茶の作り方

My face always lights up with glee when I get to drink Koicha during my guest role for practice in Chanoyu, traditional tea ceremonies. My teacher knows me as the student who really really likes the taste of Matcha, and koicha is the fine wine of all Matcha. 

Made with high-quality Matcha green tea powder, koicha is also prepared with a smaller ratio of Matcha to water, resulting in a thick-honey like consistency of Matcha. 

The taste lingers on your tongue like a paste and sends shivers down your back in delight. While I usually only drink koicha during okeiko (practice), I now and then prepare it for myself at home!

Koicha is a must-try for all Matcha-lovers, so let’s check it out!

Prep time: 5 Minutes

Yields: 1 Bowl of Koicha


Ingredients:


  1. MariMatcha Matcha powder… 1/2 tbsp
  2. Hot water… ~40 ml

Directions:

 

  1. Boil the water and let it cool for a minute or so before using. 
  2. Meanwhile, scoop three chashaku-scoops of sifted Matcha in a Chawan (or bowl of your liking!)
  3. Pour the water on top and knead the Matcha with the chasen (ideally use a 80-twine Chasen for Koicha!)
  4. Enjoy the thick and creamy taste of delicious, high-quality Matcha! 




 

Ready to enjoy a cup of delicious and antioxidant rich Matcha? Use our exclusive INSTAMATCHA15 discount at checkout for 15% off your entire order! Order now ---> here or on ---> Amazon!

Tags: Koicha

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