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.
Most temaes are koicha temae.
Koicha Hakobi – Basically the same as for usucha, but thick tea is made instead of thin tea.
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.
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.
Wakindate – Using a nakatsugi instead of chaire.
Tsuzuki usucha – Serving both Koicha and Usucha in one temae