Hands preparing thick koicha matcha with a bamboo chasen in a chawan

Koicha Matcha 濃茶

Name: Koicha Matcha 濃茶
Prep time: 5 min
Total time: 5 min
Yield: 1 serving
Cuisine: Japanese
Ingredients: 4g Eupouria Organic First Harvest Matcha; 30 mL hot water, approximately 80°C

Koicha, meaning “thick tea”, is a traditional style of matcha prepared with more matcha powder and less water than usucha. The result is a rich, concentrated drink with a thick, syrup-like consistency that showcases the sweetness, umami and depth of high-quality matcha.

Prep Time 5 minutes

Servings 1 serving

Matcha 4g

Ingredients

4g Eupouria Organic First Harvest Matcha
30 mL hot water, approximately 80°C

1. Sift matcha

4 g (0.14 oz)
2.5 heaping tea ladles or 2 level teaspoons.

2. Add hot water

30 mL (1 oz) 80°C (176°F)
Pour hot water into your bowl (chawan), just covering the matcha powder.

3. Knead into a thick consistency

Slowly combine the matcha and water with your chasen using gentle back-and-forth movements until the mixture becomes smooth, glossy and thick. Unlike usucha, koicha is not whisked to create foam.

Tips for Making Smooth Koicha Matcha

Use high-quality matcha: Koicha is very concentrated, so the flavour and quality of the matcha are especially noticeable.

Sift thoroughly: Because koicha uses less water, even small clumps can be difficult to incorporate smoothly.

Avoid boiling water: Water around 80°C helps preserve sweetness and umami while limiting excessive bitterness.

Knead rather than whisk: Use slow, deliberate movements to combine the matcha and water into a smooth, glossy consistency rather than trying to create foam.

Adjust the texture carefully: Koicha should be noticeably thicker than usucha, but you can add a small amount of extra water if the mixture is too thick for your preference.

Make It with Eupouria Matcha

Great matcha recipes start with quality matcha. Eupouria's Organic First Harvest Matcha is sourced primarily from Kagoshima, Japan and stone-milled for natural sweetness, creamy texture and deep umami.

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Frequently Asked Questions

What is koicha matcha?

Koicha means “thick tea” and is a traditional style of matcha made with more matcha powder and less water than usucha, creating a rich and concentrated consistency.

How much matcha is used for koicha?

This recipe uses 4g of matcha for one serving of koicha.

What is the difference between koicha and usucha?

Koicha uses more matcha and less water, producing a thick and concentrated tea. Usucha uses less matcha and more water and is whisked into a lighter drink with a fine layer of foam.

Should koicha be foamy?

No. Koicha is traditionally mixed slowly into a smooth, thick consistency rather than whisked vigorously to produce foam.

What kind of matcha is best for koicha?

Because koicha is highly concentrated, naturally sweet and umami-rich matcha with low bitterness is generally best suited to this preparation.