Kokei Cha is produced from the Matcha tea powder used in the ritual Japanese tea ceremony. Before drying, sencha leaves are crushed to a paste, mixed with rice flour, pressed and then extruded into thin strings which are cut into pieces of about 1 cm length. This is a very satisfying but bitter and intense cup of tea.
Use 2 level teaspoons per cup and steep for 1 minute in 80°C water.
Origin: Japan
