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Matcha Koicha is designed to make a thicker style of matcha brew, known as koicha. Koicha brewing requires the highest grade of ceremonial matcha and is often used for chanoyu (Japanese: 茶の湯), also know as the Japanese tea ceremony. Our Matcha Koicha brews very thick, creamy, and sweet, and is distinguished by its bright green color. It is perfect option for making both koicha and usucha.
Origin: Nishio, Aichi
Harvest: First Flush
Cultivar: Yabukita
Tasting Profile:
It has no astringency or bitterness. It is a creamy liquid with a rich and thick sweetness that lingers in the mouth well after the last sip.
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 our BREWING page under "Brewing Technique".
For matcha recipes, see our TEA RECIPES page.