Koicha is a term used in Japanese tea ceremonies to refer to a type of thick tea or matcha preparation. It is the opposite of Usucha, which is a thinner, more diluted form of Matcha (the most common Matcha).
Koicha is made by using a higher concentration of Matcha powder and less water compared to Usucha.
Typically, only the highest quality and most finely ground matcha powder, known as "Koicha grade," is used for making this type of tea.
Koicha is often enjoyed in traditional Japanese tea ceremonies or special occasions, as it requires a higher quality matcha and a more precise preparation method. It is considered a more formal and luxurious way of enjoying matcha tea.
Matcha, like champagne, is crafted from specific cultivars, each contributing unique flavors. Sorate offers four cultivars: Yabukita (balanced, vibrant green), Samidori (deep green, mild), Asahi (rare, rich, creamy), and Okumidori (umami, bright green).
Single Cultivar matcha showcases one cultivar's traits, preferred by enthusiasts. Blended Cultivar matcha combines multiple cultivars for a balanced flavor, appealing to a broader audience. At Sorate, our diverse matchas highlight these unique flavors and qualities for a distinctive matcha experience.
The first we tried it at Sorate was delicious. It has peach scattered around the edge but this year it has raisin and almond and a bit sweeter . We loved the first version much better ;))
I truly enjoyed this little tea house. The ambience and decor are lovely. The products are high quality and the service was efficient and friendly.
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