Ceremonial Koicha Matcha

Koicha Matcha represents the pinnacle of Japanese tea farming and craftsmanship. To achieve the depth and smoothness required for this rare style of tea, only the most tender first-flush leaves are selected from heritage cultivars such as Asahi, Gokō, or Uji-hikari — plants renowned for their naturally high theanine content and low bitterness. These bushes are shaded with traditional honzu or tana canopies for more than three weeks before harvest, a meticulous process that slows growth, intensifies chlorophyll, and concentrates umami. After careful hand-picking, the leaves are steamed, dried into tencha, and then stone-ground at a precise, slow pace to protect their delicate aroma compounds.

The result is a matcha of extraordinary density and sweetness, with a velvety body, layers of deep umami, and lingering notes of cacao, forest moss, or fresh cream. Unlike the frothy, airy preparation of usucha, koicha is made by kneading a generous amount of powder with a small volume of hot water, creating a thick, syrup-like texture that coats the palate in richness. In the tea ceremony, koicha is traditionally shared from one bowl among all guests, embodying harmony and intimacy.