This morning I had koicha
- Kinrin by Koyamaen. It was goo-ood.
I've struggled with describing the consistency of koicha
, but yesterday I read a mention of koicha
that said, "It's the thickness of melted chocolate." That's probably the best description I've read yet.
It isn't possible to get foam on koicha
; trust me, it's too thick. Usually we say that you "knead" it. In tea ceremony, you add a small amount of hot water to the matcha in the (heated) chawan, slowly and carefully (and reverently?) kneading it into a smooth paste. Basically, at this stage you are making sure that there are no lumps left, and the mixture is uniformly thick - very thick indeed at this stage. Then you add a little more hot water and knead that into the mixture. At this point the koicha
is still thick, but it's liquid enough so that when you tilt the chawan upwards, it will flow into your mouth - eventually.
Most of you are probably too young to remember the old Heinz ketchup advert with Carly Simon singing "Anticipation," but somehow I always think of that whenever I drink koicha
The longer you let it sit around, the cooler (and "thicker") it gets - so it's important to drink it very soon after preparing it.
It's also the "sacramental drink" of tea ceremony, incidentally. Each guest drinks usucha (thin tea) out of their own individual bowl; but koicha
is drunk out of a shared bowl, and received in silence. Whole different vibe.