How to make koicha with kumo ceremonial grade matcha
This is how we prepare koicha for our top-tier matcha, Kumo. First thing first, don't use lower grade matcha for koicha or strong tea.
We're adding a heap load of matcha in here with little water. You can imagine every taste will be ten-fold.
Making koicha is easy:
1. Start with boiling water to 65 degree celsius.
2. Soak chasen in hot water to make it flexible.
3. Add and sift 4g of Kumo matcha.
4. Pour 15g of water.
5. Mix the water and matcha together and break down clumps if any.
6. Once consistency is paste-like, add 15g more of water.
7. Mix again and break down clumps if any.
8. Consistency should be watery and loose and not paste-like.
Don't skol a koicha. Instead, take a small sip and savour the taste to the fullest.
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About Us
At Ujiha, we’re all about bringing you the best matcha, whether organic or non-organic. Nestled in the lush hills near Uji, Japan, our tea isn’t just a product; it’s a passion passed down through generations. We’ve sipped, whisked, and tested countless matcha blends, making sure to only offer what’s simply oishii (delicious). Whether you’re a fan of organic purity or prefer the classic touch, we’ve got something to tickle your taste buds. Our goal? To make the exceptional everyday—because everyone deserves a taste of high-quality matcha. Ujiha is where the rich tradition of Japanese tea meets the ease of modern enjoyment, bringing wellness straight from farm to your cup. So, whether you’re embracing a serene tea ceremony or just looking to elevate your daily beverage, we've got your matcha cravings covered.