Ryuoen Chaho's Koichi Aya No Mori Matcha is a distinctive ceremonial grade matcha used in formal settings. Once reserved only for the Emperor, nobles and shogun, Koicha is a thicker matcha, made by whisking more tea with less water to achieve a glossy consistency and texture. Used in formal tea ceremonies, Koicha is savoured for its higher level of antioxidants and stronger umami flavour.
The grade of the matcha determines the quality and taste of the Koicha. A strict requirement is that the first flush leaves for this blend be harvested from trees that are at least 30 years old. The core reason for the insistence of this requirement is that older trees contribute greatly to the sweetness and full-bodied umami flavour of the matcha tea leaves. The older the tree, the higher the grade of matcha.
As a ceremonial grade matcha, this tea was given its poetic name Aya No Mori 綾の森 - Weaving Forestby revered Chashi (or teamasters). The colour is a vibrant, bright green with a complexity of aromas mainly from hints of blossom-like floral sweetness, the deep richness of pine and the nuttiness of toasted almonds. This is a bolder flavoured tea for those accustomed to a matcha with stronger astringent and bitter qualities. When served as a Koicha, this tea has a sweeter taste, a deeper herbaceous fragrance and a deep green flavour akin to roasted seaweed. For those who prefer a thinner consistency, this tea can still be serve as Usucha. When served in this style, it has a nice smooth and creamy feel and the sweet and nutty flavour shines. Expect more astringency and bitterness at the end with this blend.
In cooking, we recommend using this matcha for desserts like ice cream, tiramisu, matcha cream in sponge cakes.
Ryuoen Tea House started in 1875and is rarely available outside of Japan. This boutique producerstill mills its leaves on site using stone mills.
Recommended amount per cup: 3-4g
Servings Per Tin: Averages 10-15 cups of tea
Water Temperature: 80-85ºC
Weight | 40g
Origin | Kyoto prefecture, Japan
