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.
| Weight | 10g, 50g, 100g, 500g, 1 KG |
|---|---|
| Tea leaf strength | Strong |
| Milk Suitable | No |
| Best time to drink | Morning, Afternoon |
| Taste Guide | Grassiness: Rich |
Green Tea, Rice Flour.
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