Koicha

Koicha is a concentrated style of matcha preparation. A larger amount of matcha is kneaded with a small amount of hot water, creating a thick, smooth texture rather than a foamy surface. Because the tea is concentrated, its aroma, umami, bitterness, astringency, and sweetness are easier to notice.

How it differs from usucha

Usucha is the lighter, whisked style of matcha, usually prepared with more water and less powder. Koicha is often described as “kneaded” rather than “whisked”: the chasen is moved more slowly to combine the powder and water into a glossy, unified texture. For a side-by-side explanation, see usucha vs. koicha.

Koicha is not a cultivation area or a manufacturing method; it is a way of preparing matcha. Still, because it uses little water, the flavor is strongly affected by the tea’s umami, the refinement of tencha, and the fineness and uniformity of the powder. ICHIZEN’s Kyoto Uji matcha is selected and refined by Wakimoto Jokoen and machine-milled into an ultra-fine, uniform powder.

At home, sift the matcha first and add moderately hot water little by little to reduce clumping. The goal is not to create foam, but to blend the powder and water smoothly at the bottom of the bowl. If the flavor feels too intense, lowering the water temperature slightly or preparing the same tea as usucha can be a natural choice.

In tea ceremony, koicha may be shared in a formal setting, but at home it can be prepared as a single serving. A small sweet can help balance the density of the tea. After opening, keep matcha sealed and protected from moisture and strong odors, as koicha makes small changes in aroma and texture more noticeable.