David’s Tea Time: Koicha Hoshino – Den's Tea website


David’s Tea Time: Koicha Hoshino

This Koicha Matcha is produced in Hosino Village, which is renowned for grwing premium Gyokuro and Matcha. You will experience a rich aroma when you whisk this Koicha. It has a very nutty and sweet flavor with a hint of roasted finish. The tea leaves are hand-picked and stone-ground into a fine powder using traditional methods. This Japanese green tea is perfect for those who appreciate the craftsmanship involved in producing high-quality Matcha.

• Presentation: The dry leave material almost beams with a radiant green color. The leaf material appears to be full with life because of how vibrant the green color is without turning yellowish-green or brown like some lower-grade matchas. The smell of the dry leaf is like the taste of the tea liquid: there is a scent that like liken to chicken broth, but there are also notes of malted milk chocolate balls and autumn leaves. Suffice it to say, the smell of the dry leaf itself is quite enticing.

• Tasting: The flavor of Koicha Hoshino Matcha is best described as sweet and nutty, with a slight roasted finish. Its creamy texture melts in your mouth, leaving you deeply satisfied. I personally experienced a savory taste to the tea that reminded me of chicken broth - an interesting experience for someone who hasn't eaten meat in a long time. I was pleasantly surprised by the creamy texture of the Japanese green tea, and went back for more. The chlorophyll and caffeine in combination helped me wake up gradually yet quickly, while the L-Theanine left me feeling relaxed long after I finished my first bowl.

Additional Notes Regarding this Japanese Green Tea:
• For an extra smooth texture, sift your Matcha through a fine strainer before whisking. To create more foam, whisk the tea in a “M” or “W” shape with your wrist.
• This top quality, ceremonial grade Matcha is made with first flush leaves. What makes this Matcha special is the blend of Yabukita, Okumidori, Saedori and Saemidori cultivar leaves used.