Koicha - Matcha preparation for professionals

Introduction: Immerse yourself in the world of Matcha

Welcome to a journey of discovery into the green soul of Japan, where the heritage of centuries-old traditions comes alive in a cup of tea. At the heart of this journey is matcha, a powdered green tea that is more than just a drink - it is a way of life, a work of art and a medium of meditation. Among the many ways of preparing matcha, one in particular stands out: koicha. This "thick tea" is not just a variant of matcha, but a deep bow to the art of tea preparation and enjoyment. With its unique texture, intensity and tradition, koicha invites you to experience the world of matcha from a new, enriching perspective. In this blog post, we will delve together into the captivating world of koicha, discovering its origins, its meaning and how it differs from its light counterpart, usucha. Join us on this green journey that will awaken your palate and calm your mind.

What is Koicha?

The secret of Koicha lies in its consistency, its preparation and the quality of Matcha used. In direct comparison to Usucha, the "thin tea", which is known for its light and foamy texture, Koicha presents itself as the rich, intensely tasting counterpart. Koicha literally means "thick tea", and this name is accurate: Koicha has a creamy, almost syrupy texture that makes it unique in the world of tea.

Preparing Koicha requires careful handling and an understanding of the art of the tea ceremony. Traditionally, Koicha is made by mixing 3.5 to 5 grams of the finest Matcha powder with just 20-40 milliliters of water. This small amount of water compared to the amount of Matcha powder results in a tea that is rich, intense and full-bodied. The high concentration of Matcha in Koicha allows the complex flavor profiles and nuances of the tea to be fully appreciated and enjoyed.

Preparing Koicha: A Ritual of Mindfulness

Preparing koicha is more than just a simple process - it is a ritual that requires mindfulness and respect for the tea ceremony and the ingredients. The process begins with the careful selection of the matcha powder. Only the highest quality matcha, known as "ceremonial grade", is used for koicha. This quality is characterized by its bright green color, fine texture and a rich, umami-accented flavor profile.

After selecting the matcha powder, the water temperature is crucial. The water should be cooled to around 70-75°C to preserve the delicate flavors of the matcha and avoid excessive bitterness. The traditional preparation of koicha requires patience and finesse: the matcha powder is first sifted into the tea bowl to avoid lumps. Then the water is added. Unlike usucha, where the matcha is vigorously whipped into a frothy drink, koicha is stirred gently but firmly until a homogeneous, thick paste is formed.

This mindful process is not only an exercise in care and precision, but also a moment of silence and meditation. Making koicha allows the brewer to fully focus on the present moment, connect with the tea and experience the deep peace that comes from this special tea preparation.

The Importance of Quality in Koicha

In the world of Koicha, the quality of the Matcha used plays a crucial role. Not all Matcha unfolds its true splendor in the thick consistency of Koicha. Only Matcha of the highest quality - often referred to as "ceremonial grade" - is suitable for Koicha. These premium Matcha varieties come from the most renowned tea-growing regions in Japan and are made from the first, most delicate tea leaves of the harvest. Their exceptional quality is characterized by a bright green color, a fine powder and a complex flavor profile that is rich in umami and has only minimal bitterness, making it ideal for the high dosage quantities in Koicha.

Choosing the right matcha for koicha is not just a question of taste, but also of respect for the tea ceremony and its traditions. High-quality matcha for koicha reveals a sweet, profound variety of aromas that are fully developed through concentrated preparation. This quality of tea makes it possible to perceive even the most subtle nuances and flavors that might not be noticeable in thinner teas. Investing in a high-quality matcha is therefore essential to unlock the true potential of koicha and ensure an incomparable tea experience.

For a successful Koicha we can recommend the following Matcha powders:

Koicha vs. Usucha: A Comparison

The distinction between Koicha and Usucha is fundamental in the Japanese tea ceremony and reflects different taste worlds and drinking experiences. Usucha, with its light, foamy texture and accessible sweetness, is the more common form of matcha preparation. The smaller amount of matcha powder, mixed with more water, results in a refreshing tea that is characterized by its airy foam and a bright, vibrant color.

In contrast, koicha represents a more intense, meditative tea experience. The high concentration of matcha and reduced amount of water create a tea of ​​exceptional density and depth. Koicha challenges the drinker to engage with the complexity and richness of the flavor, offering a richer range of flavor notes, from sweet to umami to subtly bitter undertones. These differences in flavor and texture make koicha and usucha two unique experiences, each with its own place in the culture and practice of the tea ceremony.

The Health Benefits of Koicha

Despite its intense flavor profiles, koicha also offers a wealth of health benefits that make it a valuable part of a healthy lifestyle. The high concentration of matcha in koicha means that every sip is rich in antioxidants, particularly epigallocatechin gallate (EGCG). These compounds are known for their ability to neutralize free radicals and protect the body from cellular damage.

Additionally, koicha contains L-theanine, an amino acid known for its relaxing effect on the mind without promoting fatigue. This combination of caffeine and L-theanine in koicha promotes a "wakeful relaxation" that can increase concentration and a sense of well-being. In addition, regular consumption of koicha can help improve heart health, strengthen the immune system, and even aid in weight management by boosting metabolism and promoting fat burning.

Koicha in the Modern World

While Koicha is deeply rooted in Japanese tradition, this exquisite tea experience is finding its way into the hearts of tea lovers around the world. The uniqueness of Koicha - its density, rich flavor and cultural significance - is attracting a growing following that goes beyond traditional boundaries. In modern cafes and tea shops, from Tokyo to New York, Koicha is offered as a luxury experience that opens up a new dimension of tea enjoyment for guests. Koicha is not only enjoyed in its classic form, but is also used in innovative creations such as Koicha Latte or in fine desserts that demonstrate the versatility and allure of this tea.

Koicha recipes

The traditional Koicha recipe

Ingredients:

• 4-5 teaspoons ceremonial-grade matcha
• 20-40 ml hot water (70-75°C)

Utensils:

• chasen (bamboo broom)
• Chashaku (bamboo spoon)
• Chawan (matcha bowl)
• matcha sieve

Preparation steps:

1. Preparing the utensils: Make sure you have a high-quality chasen, a chashaku and a suitable chawan ready.

2. Sifting Matcha Powder: Use a matcha sieve to sift the koicha matcha powder directly into the chawan. This prevents clumping and ensures a smooth texture.

3. Heat water: Heat 20-40 ml of water to a temperature of 70-75°C. Use a thermometer to measure the exact temperature and preserve the delicate flavors of the matcha.

4. To make matcha: Place the sifted matcha powder into the chawan. Add the hot water and use the chasen to gently stir the matcha rather than beating it. Move the whisk with mindful movements until a smooth, thick paste forms.

5. Enjoy: Take a moment of peace to fully appreciate the profound flavor and meditative quality of koicha preparation.

Preparing koicha is an act of mindfulness and requires time and patience. Every step, from selecting the ingredients to the final stir, contributes to creating a drink of extraordinary depth and complexity that goes far beyond the ordinary tea experience.

Koicha Latte

The modern Koicha preparation

Ingredients:

• 4-5 teaspoons of ceremonial-grade matcha powder
• 30 ml water (approx. 70-75°C)
• 150-250 ml milk (or a plant-based alternative such as almond, oat or soy milk)
• Optional: sweetener of your choice (e.g. honey, agave syrup)

Utensils:

• matcha sieve
• Matcha whisk (Chasen) or small whisk
• Teapot or small pot for the milk
• milk frother (optional)

Preparation:

1. Prepare matcha: Sift the koicha matcha powder into a bowl to prevent lumps. This will ensure a consistent texture in your latte.

2. Add water: Slowly pour 60 ml of water at a temperature of about 70-75°C over the sifted matcha powder.

3. Mix the matcha: Use the matcha whisk (chasen) or a small whisk to mix the matcha powder and water into a thick, smooth paste. Move the whisk slowly and carefully to achieve the consistency of koicha.

4. Warm the milk: Heat the milk in a teapot or small saucepan until it is hot but not boiling. For an extra creamy Koicha Latte, you can froth the milk.

5. Add milk: Carefully pour the hot (and optionally frothed) milk into the bowl with the koicha paste. Stir gently to evenly distribute the koicha paste throughout the milk.

6. Sweeten to taste: Add sweetener of your choice and stir until completely dissolved.

7. Enjoy: Serve your Koicha Latte immediately and enjoy the rich, umami-rich combination of intense koicha and creamy milk.

This Koicha Latte recipe combines traditional Japanese Koicha with the modern preference for milk-based tea lattes. It is a luxurious and soothing beverage option for those who want to experience the deep flavor of matcha in a softer, sweeter form. The sweeter and milder flavor also makes it a pleasant introduction to the world of Koicha preparation.

Discover Koicha with Mizudashi Masters

At Mizudashi Masters, we pride ourselves on being experts in matcha and Japanese teas. Our carefully curated range of matcha qualities, including special varieties perfect for koicha, invites you to explore the art and science behind this fascinating beverage. Whether you're new to matcha or looking to deepen your passion for tea, Mizudashi Masters provides you with the tools, knowledge and inspiration to explore the world of koicha and beyond.

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Conclusion: Koicha as a path to mindfulness and enjoyment

Koicha is more than just a tea; it is an invitation to mindfulness, to a moment of stillness in our often hectic daily lives. Preparing and enjoying koicha offers a rare opportunity to pause, focus on the present moment and find deep contentment and peace. In every bowl of koicha lies the essence of centuries-old traditions, a connection to a deeper level of being and the possibility of discovering true beauty in simplicity. At Mizudashi Masters, we are excited to accompany you on this journey of discovery, learning and enjoyment.

[Immerse yourself in the world of Matcha with us and let yourself be enchanted by the unique world of Koicha]