Koicha (koicha) is another way of making tea. It is a so-called thick (strong) method. It is reserved only for the best types of tea made from the youngest tea leaves.

The tea of koicha is stronger compared to the tea of sucha. It is a very thick and heavy drink that lacks foam. The consistency of this is almost reminiscent of honey.

As for the taste, it should be sweeter than usucha.

It is also characteristic of matcha tea in that you use more of it, around 4 to 8 grams. Only about 40 ml of water is used. Stirring in this case should only be moderate.

Matcha tea prepared in this way is served almost exclusively as part of Japanese tea ceremonies.