MOMOKOIHCA | MATCHA 

Koicha (Thick tea), is the highest grade of Matcha is used in Japanese tea ceremony to make tea with a very thick consistency. 

 

It could be described as a “tea espresso”; due to the very high concentration of Matcha to water, the Matcha use for Koicha must contain the very best fresh young Tencha leaves.  Making Koicha with good Matcha will produce an incredibly bright green color.  

 

The Koicha will be very strong, with a sweet leaf-like flavor.  Momo Koicha has been ground up by hand in Uji, Kyoto.

桃濃茶

Momo Koicha

HOW TO MAKE KOICHA

1

Put 4g Matcha powder per tea bowl. Better to have tea bowl warm. Its recommend to use sifter to remove any clumps of powder.

 

*4g=1tbsp

2

Pour 30 - 40ml hot water.

(80°C/176F) 

3

Start kneading action from left to right, up and down to make a thick consistency. The resulting tea should be reasonably thick, smooth without froth.

Momo Koicha also good to use for Usucha.

 

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