Kōcha tea leaves are harves early during the year. The spring leaves are oxidized under controlled temperature and humidity and then dried to stop the oxidation. This creates the red brown colour. The kōcha tea is very high in caffeine. The taste can be described as warm, woody and nutty with tones of apricot and liquorice. The kōcha tea is served in our small glassware and jug or drink it on the way in our to go cups.