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All About Koicha

There are two ways of preparing matcha; one is usucha, thin tea and the other one is koicha, thick tea. Koicha is most frequently prepared in the Japanese Tea Ceremony. Traditionally a bowl of koicha is shared among several guests (drunk from the same bowl by taking turns).

To make koicha, sieve two teaspoons or four chashaku of our organic ceremonial matcha into a bowl. Add a tablespoon of cold water and knead until a smooth paste forms. Add 50ml of hot water, not boiling water (ideally heated to 80°C to preserve the nutrients). Swirl or mix until it has the consistency of single cream. 

Sip and zen. 

Thanks to the special amino acids, theophylline and L-theanine, caffeine and immunity boosting antioxidants in our matcha, koicha has the power to launch you into a state of serenity for several hours. Enjoy.  


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