Uji Matcha (Koicha grade)
宇治抹茶（濃茶） · うじまっちゃ（こいちゃ） · Uji Matcha Koicha
Uji matcha is the global benchmark for stone-ground powdered green tea. Production traces to monk Eisai bringing seeds and Song- dynasty powdered-tea practice to Uji around 1191. The shading technique that defines modern matcha emerged among Uji growers in the 16th century. Processing per Wikipedia: leaves are shaded 2–3 weeks (yoshizu screens or komo straw mats), steam-fixed, dried without rolling (this gives tencha, the matcha base), then destemmed and deveined and stone-ground into the powder. Koicha (濃茶, "thick tea") requires the highest grade matcha — young first-flush leaf from old bushes; usucha (薄茶, "thin tea") is the everyday whisked grade.
Quick facts
Brewing
- Leaf
- 4.0 g / 100 ml
- Water
- 75°C
- Rinse
- no
Per Wikipedia — koicha (thick tea) requires the highest grade matcha, typically prepared as ~4 g powder whisked with ~30–50 ml water at ~75 °C until a paint-like paste forms. Usucha (thin tea) uses ~2 g per 70-80 ml of water and is whisked into a froth. Use a chasen (bamboo whisk) and chawan (bowl) — there are no infusions.
Tasting notes
- Aroma
- sweet umami, marine, light grass
- Flavor
- deep sweet umami, almost no bitterness, creamy
- Mouthfeel
- thick, paint-like (koicha) or frothy (usucha)
- Finish
- long, lingering sweet
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