Japan·No added fat or sugar
Koicha — thick matcha
Double the matcha, half the water, kneaded not whisked
Syrupy, intensely sweet and deeply green. Only worth making with high-grade matcha — cheap matcha at this concentration is punishing.
Matcha bowl
Matcha
4 g
Water
30 ml
Temp
60–70 °C
Servings
1
Ingredients
- ceremonial matcha, top grade4 g
- water at 65 °C30 ml
Method
1
Sift twice
At this thickness any lump is obvious.
2
Add water in stages
A third at a time, folding rather than whisking.
3
Knead slowly
Push the whisk through in slow figure-eights until it moves like warm honey. No foam at all — that is correct.
Notes
- It should coat the bowl. If it pours like water, add another gram.
What you need
- Chasen (bamboo whisk)
- Small sieve