Powdered Koucha

Powdered Koucha: a Japanese black tea made from Yabukita: a smaller, sweeter tea cultivar typically reserved for sencha. Koucha is wilted and oxidized for ~20 hours, rolled, then re-oxidized, before being dried. It is sweeter, smoother, and less astringent than most black teas, making it easy to brew, unique, and fantastic iced. An incredible offering from farmers in Uji, Japan that have been developing their black tea processing methods over the last 20 years. These leaves are then powdered using the same mills used to make matcha powder creating a unique powdered tea experience similar to a matcha, but totally unique flavor. Delicious on its own, or in a latte!

Tasting Notes: honey, malt, cherry wood.

Brewing Guidelines: Tea Bowl (Chawan): warm Chawan with hot water and discard. Put one teaspoon (two heaping Chashaku scoops) of powdered Koucha directly into the bottom of the Chawan. Add 3oz of 170º water. Whisk thoroughly with a Chasen (bamboo whisk) until well blended and a good foam forms on the surface of the tea. For a Koucha Latte: 1tsp powder/2oz 170º water. Whisk vigorously, then combine with 4oz steamed milk of your choice. Sweeten to taste if desired.