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Koicha

Thick tea

To make koicha one use about 4 grams or 3 scoops of tea for each guest. When more than one person is drinking koicha they usually get the tea together in the same bowl. People often find it very difficult to make good koicha for only one person. When making koicha one has to wisk it very carefully to avoid lumps, and one also have to add the right amount of water to get a good consistency.

Temae

Most temaes are koicha temae.

Nyumon

Koicha Hakobi – Basically the same as for usucha, but thick tea is made instead of thin tea.
Konorai

Kinindate – Making tea for a nobleman.
Kinin kiyotsugu – Making tea for a nobleman and his retainer(s) either koicha or Usucha.
Chaire kazari – Focusing on the relationship between the host and first guest in relationship to the chaire.
Chawan kazari – As above but for chawan.
Chashaku kazari – As above but for chashaku.
Chasen kazari – As above but for mizusashi or kama.
Nagao chaire – Making koicha using a chaire with a long cord.
Kasane-jawan – Making koicha for more than 5 people using two teabowls.
Tsutsumi-bukusa – Using a natsume in a fukusa instead of a chaire for making koicha.
Outsu-bukuro – Using a natsume in a special silk cloth instead of chaire for making koicha.
Shikaden

Satsubako – Serving two koicha.
Karamono – Using a chinese chaire.
Daitenmoku – Using a chinese teabowl on a stand.
Bondate – Using a chinese chaire on a tray.
Rangai

Wakindate – Using a nakatsugi instead of chaire.
Okuden

Gyou-no-gyou daisu
Shin-no-gyou daisu
Betsuden

Daien-no-sou
Daien-no-shin
Other

Tsuzuki usucha – Serving both Koicha and Usucha in one temae

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