Kokei Cha translated as “formed tea” and its noodle like appearance is uniquely Japanese. Using green leaf Matcha (powder) integral to the famous tea ceremony, a paste is ormed and pushed through a wire sieve, then cut and dried.
From the foothills of the Shizuoka region in the shadow of Mount Fuji, this pale yellow liquor imparts a fresh brisk undertone with a distinctively nutty characteristic. A tea suited to the individual palate, with some noting a slightly salty overtone, whilst others detect a note of sweetness. Delicate, with an aroma as fresh as the sea breeze that fans this coastal region.
Brew with freshly boiled water that has been allowed to cool for a minute or so. Steep for 2-4 minutes.
Best enjoyed on its own in order to discover what this healthy warm cocktail has to offer.
In Japan, Kokei Cha is often reused to make a second or third brew.
**** Some sites recommend rinsing the leaves of dust with a little hot water. Pouring that liquor away, then brewing the tea with fresh water.