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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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