Kocha

Description

Kocha

Japanese black teas are mellower and less bitter than those from elsewhere in the world, due in part to Japan’s climate and soil, but also because different tea cultivars are used. 

Our Kocha has been sourced especially for us from the island of Kyushu, Japan’s southernmost main island, who’s subtropical climate and volcanic ash laden soil is perfect for tea cultivation.

Black teas can be made from the same leaves that make green tea but our Kocha is produced from a high-grade tea cultivar called Benifuki which is grown in Japan specifically for making black tea.

Distinctly Japanese, it is naturally medium-bodied with a smooth oaky aroma and a rich, nutty flavour with chocolate undertones.

Preparation

Generally black teas allow hotter water and longer brewing times than green teas. For our Kocha we suggest adding 1 teaspoon of tea per cup of water at around 90°C. Allow it to steep for around 3 minutes, by which time it will have infused a deep reddish-brown liquor. As the tea is drunk you can top up the pot with more hot water another one to two times till you notice the flavour and colour become milder.

If you like your black tea with milk or sugar then add them to taste. We suggest trying our stone-ground Kocha powder for that though.

Iced Tea

Make a pot according to the above method but with half the amount of water, the remaining half to be added in the form of ice after steeping for a few minutes. If you like fruit in your iced tea, you might want to try adding some peaches or apples to the tea while still hot before the ice goes in, so that the flavour really infuses.

Another slower method involves adding tea in a similar ratio (1tsp to 1cup) to cold water and allowing it to stand overnight. You will find this creates a mellower, more subtle flavour that features some of the sweet and malty aspects of the tea. This method passes much more caffeine into the liquid so that should be kept in mind for those who don’t drink coffee.