Grade: Highest ceremonial grade for usucha (thin tea / matcha espresso) and koicha (thick tea).
Sweetness: High 5/5
Astringency: Low 1/5
Color: Vivid 5/5
Usucha ratio: 2 g per 80 ml water (60°C–70°C)
Koicha ratio: 4–5 g per 80 ml water (60°C–70°C)
Koicha is a preparation method where matcha becomes thick, similar to liquid cream. It uses more matcha (4–5 g) and less water (around 30 ml). The water temperature is the same as for usucha (thin tea). The whisking movements should be slow (koicha should not be frothed). Its taste should not be overly bitter or astringent, which is why only high ceremonial grades are used — they are naturally sweet and smooth.
