Sometimes called Spaghetti tea. this by-product of the manufacture of Matcha is extruded like pasta. It is an exquisite green tea at a good price. Kokeicha is a specialty Japanese tea prepared from the finegreen tea powder used in tea ceremonies. A special processwhereby water is added to the tea powder kneaded extrudedthrough a machine (similar to making fresh pasta) and finallydried to result in a "pine needle" like form. Thus Kokeicha translated from Japanese means "formed tea". Tea has played andcontinues to play an important roll in Japanese culture and the traditional tea ceremony is still maintained as a ritual to this day.For more than 400 years the tea ceremony or 'cha no yu' has been performed following the same 37 steps that govern everymove from the arrival of the guests to the washing of the cups. In some phases of the ceremony the guests may complimentthe hostess for the food or in some cases the guest may apologize to the others for taking the first cup of tea. Purists howeverinsist that the only sounds during the ceremony should be those of the utensils touching each other as the tea is prepared and served.
|Type of Tea||Quantity of Tea||Water Temp||Steeping Time|
|White||3-5g per cup||70c||5-6 mins|
|Green||3-5g per cup||75c||2-5 mins|
|Black||3-5g per cup||95c||4-6 mins|
|Oolong||3-5g per cup||95c||5-8 mins|
|Pu-erh||3-5g per cup||95c||4-6 mins|