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This koicha matcha is produced in the renown Hoshino village where premium gyokuro and matcha are grown in rich soil nurtured by the morning mist. This richness can even be detected in the aroma of the dry matcha, which reminded us of white chocolate. This matcha owes its complex flavor to three different cultivars: Saemidori, Okumidori, and Yabukita. Saemidori contributes to the tea's emerald-green color, while Yabukita helps to provide boldness to the tea. It could be said that this boldness is counter-balanced by the mellow flavor of Okumidori.
Origin: Hoshino Village, Yame
Harvest: First Flush
Cultivar: Yabukita, Okumidori, Saemidori
Tasting Profile
We felt there was a strong roast to this tea, unique from other matcha we have offered previously. We also noticed a portobello mushroom flavor and thickness with just a hint of something like Meyer lemon. Its rich, full mouthfeel, also known as kokumi, lingers in the mouth for a long time.
Den's Preferred Brewing
Matcha: 1 g or 1 chashaku scoop or 1/2 tsp
Water: 2 oz @ 180°F
Whisk matcha well with a chasen (bamboo whisk).
To learn how to brew matcha, see the "Brewing Technique" section of our BREWING page.
For matcha recipes, see our TEA RECIPES page.