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Delicious matcha powder, nutty and pairs well with whole milk for an iced latte
Love love love this hojicha. Tastes like chocolate milk when paired with milk, highly recommend
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.
