Koicha (Thick Matcha)
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濃茶 – Koicha is the term for matcha made to be very thick. In tea ceremony, koicha is made by putting three chashaku scoops of matcha in a bowl with small amount of warm water. It is more like kneading rather than whisking, creating a thick, dark matcha.
The matcha used for a koicha is sweeter, of higher quality and will be more expensive. In Japan, when one is looking for a matcha appropriate for a koicha, generally, we look for the character mukashi (昔).
Read article "Discover Koicha, the thick matcha of formal Japanese tea ceremonies" to learn more about Koicha.
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Kuma Tea Gardens
Kuma Tea Garden FK040: Heritage Grade Yame Matcha Saemidori (20g)
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JPY ¥4,999
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Yunomi Tea
Yunomi Matcha: Uji no Aji - Kibune, Imperial Ceremonial Grade
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From JPY ¥3,300
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Uejima Tea Farm
Uejima Tea Farm: Uji Matcha "Tempaku" 30g, (Uji Hikari/Samidori) Imperial Ceremonial Grade 京都宇治和束茶 抹茶 天伯
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Kiroku Tea Garden
Kiroku Tea Garden: Single Cultivar Asanoka Matcha (Premium Ceremonial Grade) from Wazuka, Kyoto
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From JPY ¥2,499
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