How to Make a Koicha (Thick Matcha)
A thick, intense, almost-syrupy preparation using more matcha and less water — reserved for the best ceremonial-grade tea.
- Serves
- 1 (1.5 oz)
- Time
- 2 min
- Skill
- Pro
- Gear
- Chawan bowl + bamboo whisk
Ingredients
- 4 g (2 tsp) top-grade ceremonial matcha, sifted
- 40 ml water at 70–80°C
- Bamboo whisk
Method
- 1
Sift 4 g of matcha into a warm bowl.
- 2
Add the 40 ml of 70–80°C water gradually.
- 3
Rather than whisking for foam, slowly knead and fold the matcha into a smooth, glossy paste.
- 4
Sip immediately while warm and thick.
Best results: Koicha only works with high, ceremonial-grade matcha — culinary grade turns astringent at this concentration.
Why it works
Koicha ('thick tea') is the ceremonial pinnacle — it uses roughly double the matcha and half the water of usucha, kneaded into a glossy, paint-thick liquid rather than whisked to foam. It only works with the highest grades of matcha from older, shade-grown leaves; any astringency that a latte would mask becomes overwhelming at this concentration, which is why koicha is reserved for the very best tea.
Frequently asked
What's the difference between koicha and usucha?
Usucha ('thin') is whisked to a light foam with more water; koicha ('thick') uses about twice the matcha and half the water, kneaded into a syrupy, intense paste. Koicha demands top ceremonial-grade tea.
Can I use culinary-grade matcha for koicha?
No — at koicha's concentration, culinary or ingredient-grade matcha turns harsh and bitter. Save it for lattes and baking, and use only the finest ceremonial grade here.
Keep brewing
Make it with Moksha
Organic, small-batch matcha — roasted fresh and shipped to your door.