How to Make Strong Tea: Advanced Matcha Preparation Guide
Share
In How to Make a Bowl of Matcha, we introduced how to prepare a basic bowl of matcha.
By sifting the matcha powder, controlling the amount of water, and using a bamboo matcha whisk to create fine foam, the tea powder and water are blended together to create a light and smooth matcha experience.
Koicha, or thick matcha, is a different style of matcha preparation that creates a much richer tea texture.
Compared with regular matcha, koicha uses more tea powder and less water. Instead of creating a large amount of foam through vigorous whisking, it relies on a slower blending process, allowing the tea powder and water to form a thicker and smoother tea texture.
Because of its higher tea powder concentration, making koicha requires greater attention to every step. The water temperature, condition of the tea powder, movement of the tea whisk, and choice of matcha bowl can all influence the final texture of the tea.
Below, we will introduce how to make koicha with an even, rich, and smooth consistency.
Preparing the Tools for Making Koicha
Preparing koicha requires the same essential tools introduced in How to Make a Bowl of Matcha:
- Matcha powder
- Tea sifter
- Tea scoop
- Bamboo matcha whisk
- Matcha bowl
Step 1: Warm the Tea Bowl and Prepare the Bamboo Whisk
First, prepare a sufficient amount of hot water.
Because koicha uses less water and a higher ratio of tea powder, the temperature of the tea decreases more quickly after the ingredients are combined. Using properly heated water helps maintain a suitable condition throughout the preparation process.
Before making koicha, pour hot water into the tea bowl.
Place the bamboo whisk into the water and gently move it around. This allows the bamboo whisk to absorb moisture while also helping remove any fine particles that may remain on its surface.
Afterward, discard the water and use a tea cloth to dry the inside of the bowl. This step is especially important.
Any remaining water droplets inside the bowl may cause the tea powder to form clumps too early, making the later blending process more difficult.
Since koicha contains a higher concentration of tea powder, even small clumps can affect the final smoothness of the tea.
Step 2: Add and Sift the Tea Powder
Add an appropriate amount of matcha powder into the tea bowl. When preparing koicha, a larger amount of tea powder is typically used compared with regular matcha.
A common ratio is: Approximately 4 grams of tea powder with around 30 milliliters of hot water.
Because koicha has a higher concentration of tea powder, the quality of the tea powder directly influences the final flavor and texture.
For this reason, it is recommended to sift the tea powder before adding it to the bowl.
Sifting reduces clumps and keeps the powder in a more even condition.
For koicha, even a small amount of unblended tea powder can affect the smoothness of the final tea.
Step 3: Add a Small Amount of Hot Water to Form a Tea Paste
When adding hot water, do not pour in the entire amount at once. Begin by adding a small amount of water, allowing it to fully contact the tea powder.
A recommended starting amount is around 15 milliliters of hot water, allowing the tea powder to gradually absorb moisture.
At this stage, the tea powder will not immediately become a liquid tea. Instead, it slowly transforms into a thick tea paste.
The purpose of this step is to create an even connection between the tea powder and water.
If too much water is added at the beginning, the tea powder may float on the surface or form difficult-to-break clumps, affecting the following blending process.
Step 4: Blend the Tea Powder to Create a Smooth Tea Texture
This is the most important step in making koicha. Unlike regular matcha, which uses faster whisking movements to create foam, koicha requires slower and more controlled blending.
At the beginning, gently use the bamboo whisk to combine the tea powder and water, allowing all of the powder to fully absorb moisture.
After that, a movement similar to the shape of the letter “J” can be used:
- Pull the whisk gently toward yourself;
- Use the outer bamboo tines to press the tea paste against the bottom and sides of the bowl;
- Repeat the blending motion to gradually break down any remaining clumps.
This process requires patience.
Koicha is not created by rapid movement or by producing foam. Instead, it develops through continuous blending, allowing the tea powder to become smooth and evenly combined.
If the tea paste feels too dry and cannot fully expand, add a small amount of hot water, approximately 5 milliliters at a time, and continue blending.
The final tea should develop into a smooth, glossy, and thick consistency.
Step 5: Adjust the Final Texture of Koicha
Once the tea powder has fully blended, add the remaining hot water to adjust the final concentration.
After adding water, gently mix again with the bamboo whisk to allow the water to evenly integrate into the tea paste.
During this adjustment process, observe the condition of the tea. An ideal bowl of koicha should have:
- A thick texture while still flowing slowly;
- A smooth surface without visible particles;
- No large amount of foam;
- Complete integration between tea powder and water.
If the tea is too thick, a small amount of additional hot water can be added. If the tea becomes too thin, it means too much water has been used and the ratio should be adjusted in the next preparation.
Choosing a Jian Zhan Bowl for Making Koicha
During koicha preparation, the tea powder needs to be repeatedly blended with a bamboo whisk, making the shape of the tea bowl an important part of the process.
Compared with ordinary drinking vessels, a Jian Ware bowl suitable for koicha preparation should have a form that supports this blending method.
A wider bowl opening provides enough space for the bamboo whisk to move along the bottom and sides of the bowl, helping the tea powder gradually combine with water.
At the same time, a stable shape allows the user to hold the bowl naturally and maintain steady movements during the blending process.
In addition, the distinctive dark ceramic glaze of Jian Zhan helps reveal the color and texture changes of thick matcha more clearly.
During Song Dynasty Diancha, Jian Ware became a classic tea vessel because its form and glaze characteristics complemented the tea powder preparation method.
Rawthen Jian Ware bowls continue this traditional relationship between tea and vessel while adapting it for modern use.
Through handmade craftsmanship and high-temperature firing, each piece develops unique rawthen ceramic glaze variations, making every bowl a distinctive expression of glazed ceramic artistry.
Completing a Bowl of Koicha
Although we have introduced specific steps for making koicha, achieving the ideal result requires practice.
From warming the tea bowl and preparing the tea powder, to blending the tea paste and adjusting the final texture, every stage influences the finished tea.
Everyone’s preferences are different. By continuously adjusting the tea powder ratio, water amount, and blending technique, each person can discover the koicha style that best suits their own taste.