Bocha, as far as I can tell, is just Camellia Sinensis’ name for a standard kukicha (stems and twigs from sencha). It’s not a very complex tea, but it is nice & fresh and good for a cheap, everyday Japanese green.
An exceptional japanese first harvest, green tea made with a mixture of stems and leaf. Bright green liquor with an aroma of freshly cut grass, nut butter and a pleasant bight of astringency. A perfect tea for sushi lovers.
Quantity of leaf / 250ml of water 1 tea spoon
Infusion Time 3-4 minutes
Infusion temperature 75 °C