Suitable Matcha: For Koicha, the Organic Signature Matcha is best suited, as it is particularly fine, sweetish, and of the highest quality. For a slightly milder variant, you can also use the Organic Classic Matcha. Since Koicha is prepared pure and in concentrated form, a high-quality Matcha is crucial to achieve a harmonious and balanced taste.
Temperature: If you don't have a thermometer, let boiling water stand for about 5 minutes. This way, the temperature is around 80 °C. For Koicha, it is especially important not to use water that is too hot, as this releases bitter substances and the Matcha loses its soft, natural sweetness. A slightly cooler temperature preserves the full flavor and ensures a smooth, creamy texture.
Traditional Preparation: Koicha is not whipped frothy but stirred slowly and evenly with the Chasen until a dense, smooth consistency is achieved. In Japan, Koicha is traditionally served during formal tea ceremonies and sipped in small mouthfuls. It is often served together with a sweet treat that balances the strong, bitter depth of the tea. The tea is enjoyed quietly, in silence, and with both hands from the bowl. A moment of pure concentration and appreciation.
