Kokeicha tea is based on finely ground konacha tea, which is made from sencha and kabusecha tea. The fine tea fractions are those that are separated by sieving during sorting. The finely ground tea is mixed with water to make a paste-like mass or paste. This paste is then placed in a special extruder and long strips are squeezed through small holes, which are dried and cut into chips.
Thanks to this technology, the brew after brewing is translucent, with an intense yellow-green color and an aroma of sea freshness. The taste of the brew is sweet, with notes of broccoli, spinach, bamboo and a slight acidity of red currant. There is also a hint of seaweed and iodine.
The finish is light, airy. Soft, smooth tone.