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An organic option for those looking to indulge in premium quality matcha. Koicha is a style of matcha preparation used for formal tea ceremonies. Unlike the light and frothy usucha we've come to know, koicha is its rich, dense cousin whose texture is similar to melted ice cream. (You may of course use this matcha for a decadent bowl of usucha as well.)
Smelling the dry matcha, we felt it had a predominant milk chocolate aroma. We also felt that there was a hint of something like tangerine pith or the aroma of a well-aged book, which we found to be quite soothing. When tasting it as both koicha and usucha, we felt progressively more relaxed, like witnessing the early-morning sun quietly start to peak over the horizon.
Origin: Kagoshima / Shizuoka
Harvest: First Flush
Cultivar: Yabukita, Yutaka-midori, Okumidori
Tasting Profile
When made into a koicha, we felt it had notes of asparagus and Lacinato kale, a light bitterness and sweetness. Made into an usucha, the flavor was like that of 70% dark chocolate and toasted sesame.
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).