Three scoops of powdered tea are used per person to make a drink which has about the thickness of arrowroot gruel (it is called 'kneading thick tea'). Four or five people drink from one tea bowl that is passed around. At a chaji, koicha is the most important part of the entertainment, which is why in invitations the host writes 'I want to serve you a cup of coarse tea'. ('Course tea' is a humble way of saying 'thick tea').