While Usucha is the foamy "thin tea" most people know, Koicha (濃茶 - thick tea) is the intense, rich, and decadent highlight of a traditional Japanese tea ceremony.
Simply put, Koicha uses twice as much matcha and half as much water. This results in a rich, dark, and glossy green tea with a texture similar to warm chocolate. Because it is so concentrated, it is highly recommended to use a super-premium ceremonial grade matcha—like our 2026 SATORI Ceremonial Blend—to ensure a vibrantly sweet, smooth taste completely free of bitter notes.
The Golden Rule of Koicha
For over 400 years, tea masters have passed down one golden rule for the perfect bowl of thick tea: The water must be hot, there must be no foam, and there must be absolutely no lumps.
Step 1: Gather Your Tools
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A bowl (a traditional ceramic chawan)
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A bamboo scoop (chashaku)
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A small metal sifter (absolutely vital; even one clump can ruin Koicha)
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A bamboo whisk (chasen)
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A kitchen scale
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Hot water & Premium Ceremonial Matcha
Step 2: The Preparation Guide
This beginner-friendly method creates a silky, smooth Koicha that is highly approachable yet incredibly deep in flavor.
1. Heat your water Bring your filtered water to 85–90°C (185–194°F). We use hotter water for Koicha because the longer kneading process naturally cools the tea down.
2. Prep your bowl and whisk Pour hot water into your empty bowl and let the prongs of your whisk soak in it for 30 seconds. This warms the ceramic bowl and softens the bamboo prongs so they become flexible.
3. Wipe completely dry Pour out the water and dry the bowl perfectly with a clean cloth. Any leftover droplets of moisture will immediately create hard clumps in your powder.
4. Sift the matcha Weigh out 3g of premium ceremonial matcha (about 3 heaping bamboo scoops) and sift it directly into your dry bowl.
5. Add a touch of hot water Pour exactly 25ml of your hot water over the powder. Gently swirl the bowl once or twice to help the water distribute evenly.
6. Knead (Don't Whisk!)
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The first mix: Gently use the outer edges of your whisk to moisten the powder. Try to avoid letting dry powder get trapped inside the center of the whisk.
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The "Parentheses" motion: Once all the tea is wet, begin moving your whisk in a curved, parentheses ( ) pattern. Apply gentle but firm pressure against the bottom and sides of the bowl to paint over and dissolve any hidden lumps.
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Do not whip or flick your wrist up and down—Koicha should have absolutely no froth or foam.
7. Polish to a gloss Once the clumps are entirely gone, stir the tea in a smooth, gentle circle (like stirring a pot) to evenly blend the water. Stop when the surface of your matcha becomes smooth, rich, and incredibly glossy, looking like green lacquer.
Step 3: Mindfully Savour
Sip your Koicha slowly to appreciate its rich umami, intense sweetness, and complex mountain character. Drink it while it's warm; as it cools down, it will continue to thicken.
Bonus: The Tradition of "Cha-no-ato"
Don't let any of your premium matcha go to waste! Once you have finished drinking your Koicha, pour 40–50ml of hot water directly into the remaining emerald paste left on the sides of the bowl. Give it a quick, vigorous "W" whisk to create a beautiful, light bowl of Usucha to finish your ritual.