Kokeicha – Japan

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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



Green Tea, Rice Flour.

Allergens Note: Packed in an environment that contains nuts and/ or other allergens.

Weight N/A