koi-chan.

/ˈkɔɪtʃə/

Forms: Also koi cha, koicha.

Etymology: Japanese.

In Japan, powdered tea mixed to a thick brew and drunk ceremonially.

ΘΚΠ

the world > food and drink > drink > tea > [noun] > thick tea of Japan

koi-cha1727

1727 J. G. Scheuchzer tr. E. Kæmpfer Hist. Japan II. App. i. 15 This powder is mix'd with hot water into a thin pulp, which is afterwards sip'd. This Tea is call'd Koitsjaa, that is, thick Tea, by way of distinction from the thinner Tea, made only by infusion, and it is that which all the rich people and great men in Japan daily drink.

1890 B. H. Chamberlain Things Japanese 338 The resulting beverage resembles pea-soup in colour and consistency. There is a thicker kind called koi-cha, and a thinner kind called usu-cha.

1960 B. Leach Potter in Japan iii. 66 That was the first time I have had ‘Koi Cha’. It is a variant of the Tea Ceremony in which the powdered tea is mixed to a thick brew and the bowl is passed from hand to hand.

1965 W. Swaan Japanese Lantern xvi. 182 It is koi-cha, or thick tea, made from leaves which have been ground to a powder.

1970 J. Kirkup Japan behind Fan 206 The host is ready to serve his guests with the koi-cha, or thick tea.

This entry has not yet been fully updated (first published 1976; most recently modified version published online December 2020).

单词	koi-cha
释义	koi-chan. /ˈkɔɪtʃə/ Forms: Also koi cha, koicha. Etymology: Japanese. In Japan, powdered tea mixed to a thick brew and drunk ceremonially. ΘΚΠ the world > food and drink > drink > tea > [noun] > thick tea of Japan koi-cha1727 1727 J. G. Scheuchzer tr. E. Kæmpfer Hist. Japan II. App. i. 15 This powder is mix'd with hot water into a thin pulp, which is afterwards sip'd. This Tea is call'd Koitsjaa, that is, thick Tea, by way of distinction from the thinner Tea, made only by infusion, and it is that which all the rich people and great men in Japan daily drink. 1890 B. H. Chamberlain Things Japanese 338 The resulting beverage resembles pea-soup in colour and consistency. There is a thicker kind called koi-cha, and a thinner kind called usu-cha. 1960 B. Leach Potter in Japan iii. 66 That was the first time I have had ‘Koi Cha’. It is a variant of the Tea Ceremony in which the powdered tea is mixed to a thick brew and the bowl is passed from hand to hand. 1965 W. Swaan Japanese Lantern xvi. 182 It is koi-cha, or thick tea, made from leaves which have been ground to a powder. 1970 J. Kirkup Japan behind Fan 206 The host is ready to serve his guests with the koi-cha, or thick tea. This entry has not yet been fully updated (first published 1976; most recently modified version published online December 2020). < n.1727
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