Collection: Koicha Grade
Koicha (thick tea) is the most traditional way of preparing matcha in tea ceremonies. It generally uses double the amount of powder for thin tea (4g or 2tsp) and half the amount of water (30mL or 2tbsp) to create a deep, glossy green and silky tea that is usually incredibly rich and packed with strong, full-bodied umami.
This type of tea requires extremely high quality matcha that is versatile enough to produce intense, concentrated flavors without astringent nor tart undertones.
