Koicha is a premium-grade tea and a favorite in the Japanese tea ceremony, thanks to its delicious flavor and health benefits. To learn more about this unique tea, join us as we explore in today’s article.
1 What is Koicha?
What is Koicha?
Koicha is essentially a thicker version of matcha tea, twice as concentrated, and made with half the usual amount of water. Koicha offers a richer, glossier flavor than regular green teas, yet it remains delightfully sweet.
If you’re new to the world of matcha, it’s best to start with usucha (thin tea) before venturing into the more potent Koicha (thick tea).
2 History of Koicha
History of Koicha
Matcha tea is typically stored as Tencha, left unground until needed for an event or tea ceremony. The finest Tencha leaves are wrapped in paper and placed in the center of a container, with lower-quality leaves used for protection.
The highest-quality Tencha leaves are reserved for Koicha, while the lesser-quality leaves are used for Usucha. Koicha is often served to special guests or those of higher social standing due to its superior quality.
During the early Edo period, Koicha was commonly served by sharing a bowl among multiple guests, with each person taking a few sips before passing it on. This style of Koicha consumption continued for some time; however, in recent years, individual bowls have been used due to COVID-related health and safety concerns.
3 Step-by-Step Guide to Brewing Koicha
