Comments on: Ippodo Tea, Kaboku Tearoom – Maccha Koicha

By: Kettles

Kettles — Mon, 22 Mar 2010 12:56:35 +0000

Hello I am so to finding your blog, I really found you by mistake, while I was looking on Yahoo for something else, Anyways I am here now and would just like to say thanks for a tremendous post and a all round entertaining blog (I also love the theme/design), I don’t have time to read it all at the moment but I have bookmarked it and also added your RSS feeds, so when I have time I will be back to read more, Please do keep up the great work. .

By: Linda

Linda — Thu, 07 May 2009 04:36:01 +0000

Thank you very much for checking this out and for your information.
I have never seen matcha spelled as you spell it…are you using a different romaji? Just curious. Going over to Ippodo now to check out these teas. I have ordered sencha from them recently and they are super helpful and really nice to deal with. Kyoto Foodie is really great, thank you!

By: Miwa

Miwa — Thu, 07 May 2009 03:42:56 +0000

Hello Linda,

Ippodo offers two kinds of maccha powder for koicha.
雲門の昔(Unmon-no-mukashi) maccha for 1,103 yen and 青雲(Seiun) for 893 yen.

They use 4 chashaku amount of maccha for a bowl of koicha at Kaboku tea room.

I know, maccha really wakes you up! I always drink maccha when I need to stay up and concentrate.

By: Peko Peko

Peko Peko — Mon, 04 May 2009 16:30:29 +0000

Hello Linda, Thank you for stopping by KyotoFoodie! I am not sure of the answers to your questions, so I will have to ask Ippodo. Please give me some time and I will check. P

By: Linda

Linda — Sat, 02 May 2009 22:44:14 +0000

Please tell me does Ippodo tearoom use Wakamatsu no Mukashi matcha for the koicha? Do you know how many chashaku for such a thick tea? I thought it was the glaze on the bowl! It looks very interesting and matcha does end jet lag…I found that out!

By: sublimesweets.com » How to Prepare Matcha

sublimesweets.com » How to Prepare Matcha — Sun, 19 Apr 2009 14:15:18 +0000

[...] I only prepare the thin matcha although the one I have right now can also be made as a koicha. Koicha is indeed very thick as can be seen here. [...]

By: Alex

Alex — Tue, 18 Mar 2008 18:35:13 +0000

This was an awesome post. Thank you very much for sharing it.

In regards to Megan’s question, I have seen a chasen made for kiocha; it has far fewer and thicker tines, but I’ve on come across it once. It does not appear to be widely used, at least outside of Japan.

By: Eva

Eva — Sun, 02 Mar 2008 10:31:54 +0000

The beer page in English too:
http://www.saku.ee/eng_toode_olu_porter.php

By: Eva

Eva — Sun, 02 Mar 2008 10:31:23 +0000

Hello!
I am not a beer drinker myself, but I found on the company’s website that they are still producing it indeed:
http://www.saku.ee/toode_olu_porter.php
I am sure you have lots of different variety of matchas. Unfortunately the choice is very limited here. Mine is brought from China.

By: PekoPeko

PekoPeko — Mon, 25 Feb 2008 02:41:07 +0000

Hi Eva!

Thanks for coming over all the way from Estonia.

I LOVE Saku Porter!! Do you still have Saku Porter in Estonia? I had it there about 10 years ago and it was some of the best beer I have ever had, I thought. I even brought a few bottles back to Japan with me. I have an empty Saku Porter bottle sitting on a shelf in the dining room.

Well, Ippodo’s Maccha Koicha is also VERY thick and rich. It isn’t particularly bitter, as you might expect. THICK is the feeling and the taste that remains in my mind.

By: Eva

Eva — Sun, 24 Feb 2008 15:48:45 +0000

Hello!
This matcha drink is really thick. How does it taste? The ice-cream I made has a very delicate matcha taste, only 1tsb of matcha powder was used.
Greetings from Estonia.
Eva

By: PekoPeko

PekoPeko — Tue, 13 Nov 2007 04:02:16 +0000

Hello Megan,

That IS a good question! And, one that I do not know the answer to.

I will investigate next time I am at Ippodo.

Peko