The tea used for Koicha is from the highest quality leaves that are grown and harvested specifically for the Tea ceremony. A special spoon transfers the powered tea from the container to the teabowl. Then, hot water is poured from a bamboo dipper and the tea is beaten with a bamboo whisk until it resembles a frothy soup. Each guest drinks part of the tea by first admiring the bowl, taking a sip, complimenting the host on the tea's flavor, taking a few more sips, and passing on the bowl (Piepenburg 43).

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