Salsero wrote:I tried my hand at making koicha for the first time a few days ago, and the result was not good. It seemed bitter and unpleasant. I used Ippodo's Horai-no-mukashi: 3 heaping (bamboo) teaspoons sifted into preheated chawan, 60 ml water. Although it was pretty thick, it did still flow, but it tasted awful. Is it possible that I just don't like koicha? I really like usucha and have loved every bowl I've made. Could I have done something wrong?
On page 3 of this thread, Joel (joelbct) mentioned trying this brand for koicha and absolutely loving it. So if he doesn't join in on this thread, you might try shooting him a PM to ask if he has any tips.
I haven't tried this tea so I can't comment, but it seems to me that it must be a matter of the water temperature being too high OR the matcha being stale. (But I'm sure you would have noticed if the colour was off.)