What koicha means
Koicha uses roughly twice the powder and half the water of usucha, often around 4 grams of matcha to 30 to 40 milliliters of water at 70 degrees Celsius. The whisk is moved in slow folding motions rather than a fast W, producing a glossy, paint-like liquid with no foam. Koicha is the central preparation of formal chanoyu and is generally made only with high grade matcha from producers such as Marukyu Koyamaen or Ippodo, since lower grades turn bitter at this concentration.
Also called
Koicha also appears as thick tea.