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Matcha typically comes in one of three main grades: Koicha (thick tea), Usucha (thin tea), and cooking matcha. Koicha, the highest grade of matcha, is used in Japanese tea ceremony to make tea with a very thick consistency, somewhat like the consistency of gravy or a heavier salad dressing. Because of the very high concentration of matcha to water, koicha matcha must be cultivated and produced from only the very best, fresh young tea leaves. Koicha is characterized by its incredibly bright green color, often called "Jade Dew", and can be described as having a very strong, sweet leaf-like flavor.