抹茶 (by ajpscs)

Koicha and Usucha
There are two main ways of preparing matcha for tea ceremony: thick (濃茶 koicha) and thin (薄茶 usucha), with the best quality tea leaves used in preparing thick tea. Historically, the tea leaves used as packing material for the koicha leaves in the tea urn (茶壺 chatsubo) would be served as thin tea. Japanese historical documents about tea ceremony that differentiate between usucha and koicha first appear in the Tenmon era (1532–55).

Thin tea is served to each guest in an individual bowl, while one bowl of thick tea is shared among several guests. This style of sharing a bowl of koicha first appeared in historical documents in 1586, and is a method considered to have been invented by Sen no Rikyū.
Japanese Tea Ceremony.

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