Kokeicha was born out of the creativity of one Mr Takesawa, a worker in the Shizuoka Tea Trade in Japan.
Unsatisfied with the waste of konacha – the remains of leaf processing and cultivation – Takesawa decided to do something about this.
By grinding konacha into a powder, added water to make a tea paste and – after several experiements – discovered that if the constitution was baked at 120c the catechins would bind the tea together and create a presentable, full-bodied infusion.
Mr Takesawa had just created Kokeicha…
Dark sea green in colour and dry in texture with a solid form. Kokeicha, offers a rich, bitter green tea experience, akin to raw matcha.
Brewing Guide:
| Seconds | Temp. °C | Tsp. Cup | Tsp. for 1 Lit. |
|---|---|---|---|
| 30 | 70-80 | 1 | 3 |
Ingredients:
Green Tea, Rice Flour.
Allergens Note: Packed in an environment that contains nuts and/ or other allergens.
