koicha; thick matcha
A style of matcha prepared with a high powder-to-water ratio, producing a dark, opaque, and intensely flavored tea. Primarily used in formal tea ceremony contexts.
In tea ceremony, it takes time to knead the thick matcha.
Koicha is more bitter than thin matcha.
Standard kanji spelling for thick matcha used in tea ceremony.
Alternate spelling with okurigana; less common but still seen.
Compound of 濃い (こい, 'thick, dark') and 茶 (ちゃ, 'tea').