• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

CooksInfo

  • Home
  • Encyclopaedia
  • Kitchenware
  • Recipes
  • Food Calendar
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Encyclopaedia
  • Kitchenware
  • Food Calendar
×
Home » Beverages » Tea » Green Tea » Koi-Cha Tea

Koi-Cha Tea

Koi-Cha Tea is a type of tea beverage made from Matcha Tea.

It is a strong, thick beverage.

The Matcha used is made from the first seasonal harvest of leaves from tea bushes that are at least 30 years old.

The drink called “usucha” is also made in the tea ceremony from Matcha, but to make usucha more water is used, making it thinner. Koi-Cha is used at more formal times than usucha.

Koi-cha is mellower, sweeter, and uses more powder to make it thick. Because so much tea powder is used, it needs to be a sweet, mellow tea powder, or it wouldn’t be palatable.

First the tea powder is put in the bowl, then about 85% of the water that will ultimately be used. With the tea whisk, it’s mixed into a paste, then thinned with the remaining water and whisked until smooth.

It is made in a single bowl for everyone to sip from.

Other names

Japanese: Koi-Cha

This page first published: Feb 26, 2005 · Updated: May 6, 2018.

This web site generates income from affiliated links and ads at no cost to you to fund continued research · Information on this site is Copyright © 2022· Feel free to cite correctly, but copying whole pages for your website is content theft and will be DCMA'd.

Tagged With: Green Tea, Japanese, Japanese Food

Primary Sidebar

Search

    Today is

  • St Peter’s Day
    Statue of St Peter

Footer

↑ back to top

About

  • About this site
  • Privacy Policy
  • Copyright enforced!
  • Terms & Conditions

Newsletter

  • Sign Up! for emails and updates

Site

  • Recipes
  • Encyclopaedia
  • Kitchenware
  • Food Calendar

This web site generates income from affiliated links and ads at no cost to you to fund continued research · The text on this site is © Copyright.