Koicha (Thick) Recipe | Ceremonial Grade Matcha

Koicha is often served during traditional Japanese tea ceremonies, where it is prepared and enjoyed with great care and attention to detail. The ceremony itself is a cultural practice steeped in history and tradition, with specific rituals and procedures followed to honour the tea and its guests.

The term "koicha" refers to a thicker, more concentrated form of matcha tea compared to "Usucha", which is a thinner, more diluted version. Koicha is often prepared using higher ratio of matcha powder to water, resulting in a extreme umami and more intense flavour profile.

It shares similarities with espresso in the world of coffee, being rich in caffeine and offering an intense flavour experience.


  • Black Chawan (bowl)
  • Chasen (bamboo whisk)
  • Chasen holder (whisk holder)
  • Scoop
  • Sift


  • 6 g of Okumidori powder
  • 40 ml of warm water (70 - 80°C preferred) 


1. Sieve 6 g of Okumidori powder.

2. Add 40 ml of warm water (70 - 80°C preferred) 

3. Gently whisk it in a slow circular motion until it turns into a thick paste.

4. To achieve a smooth and thick matcha paste, avoid creating any bubbles or foam. The desired consistency should be similar to honey.