Green Tea Forum

Buzz Fledderjohn · Uh, Can I Add Sugar? Joined: 05 Nov 2007 Posts: 11

For koicha, I use 4 chashaku scoops of sifted matcha and maybe 2oz/60ml of water. Add enough water to make a paste. Slowly knead the matcha in an 'n' motion. Add the rest of the water. It should be thick like ketchup or paint. After drinking the koicha, I usually add more water to the leftover matcha to make usucha.

Oni · 2nd Degree Black Belt Joined: 15 Mar 2008 Posts: 194

My Kuro Raku has no leftover matcha, enough to fill, it is smooth and you can devour all the good stuff from it, I brewed the same way like you`ve said, but I had a few difficulties, for example with what to wipe the chawan, and the bubbles, to make that froth you need to make constant linear motion, if you use circular it ruins the froth in the middle. And this 4 chasaku koicha is not a rule, you can use more or less depending on your taste and the matcha, and for how much did the grandmasters use, the times have changed, nowdays matcha has become more sweet.

okimasa · Posted: Sep 07, 2008 12:39 am Post subject:

Oni · 2nd Degree Black Belt Joined: 15 Mar 2008 Posts: 194

The glaze made from Kamogawa river-stone which is kneaded and then melted down, and even when you make the paste it doesn`t stick, like teflon.

prestontolbert · Posted: Oct 06, 2008 6:25 am Post subject:

One thing to remember is to make sure the chasen is wet before you whisk the matcha. Also the size of the chawan determines the amount of matcha and the amount of water. Some teamasters use a 10 inch wide chawan.

Oni · 2nd Degree Black Belt Joined: 15 Mar 2008 Posts: 194

I tried koicha, I liked it, but if I would like to reacreate the enviroment of a japanese teahouse, and buy all the required equipment it would cost me a fortune.