Koicha Matcha: A Small, Thick Bowl Without Foam
Work koicha slowly. Hold back the last 2 tsp (10 ml) water until the paste is smooth, then serve the small bowl.
By Roseline Zhou, Founder
Contents
Koicha, a thicker, denser way of preparing matcha, isn't meant to foam. It should flow slowly from the chasen, a bamboo matcha whisk, smooth and thick. For this small bowl, work about 2 tsp (4 g) matcha with 2 tbsp (30 ml) water at about 158°F (70°C), added in three stages. Allow 6 minutes; the slow movement gives you time to smooth the paste without thinning it too quickly.
Taste the powder in a lighter preparation before concentrating it. If you'd like a less thick cup, choose a more fluid preparation from our hot matcha drink recipes.
Koicha ingredients
- About 2 tsp (4 g) matcha
- 2 tbsp (30 ml) water at about 158°F (70°C)
How to prepare koicha
- Heat the water and measure 2 tbsp (30 ml) when it reaches about 158°F (70°C).
- Sift about 2 tsp (4 g) matcha into a clean, dry chawan.
- Pour 2 tsp (10 ml) of the 2 tbsp (30 ml) water over the matcha.
- Work the paste slowly with a classic chasen for 30 seconds, until no dry powder is visible.
- Add 2 tsp (10 ml) water and continue working the paste for 20 seconds.
- Pour in the remaining 2 tsp (10 ml) water, then stir slowly for 20 seconds until smooth.
- Serve at once in the bowl, without trying to foam the surface.
Look at the paste before adding the last 2 tsp (10 ml) water. If you can still see dry clumps, work it for a few more strokes. Pouring everything at once takes away that control. Finished koicha should be supple without becoming a thin drink.
Which matcha should you choose for koicha?
For this concentrated bowl, Sérénité matcha powder is our choice: about 2 tsp (4 g) tea is worked into very little water. You should still taste the powder before preparing it thick. If you're new to matcha, a lighter cup makes it easier to recognize your preferences.
How is koicha different from usucha?
Koicha uses more powder and less water than usucha, a lighter preparation of matcha with water. Rather than whisking to make foam, you slowly work the mixture. The Urasenke school's introduction describes how the water determines its consistency.
We judge the paste in the bowl rather than counting whisk strokes, while keeping the quantities in this recipe.
What should the finished bowl look like?
Smooth and dense, with no pockets of dry powder. It resembles neither a latte nor foamy usucha.
Our tip. Hold back the final 2 tsp (10 ml) water until the paste is smooth. You can adjust its thickness instead of trying to rescue a mixture that has become too thin.
Allergens. Neither of the two listed ingredients is a common allergen.
