Compare and contrast our Koicha Hoshino and Koicha Kagoshima. The Hoshino hails from Hoshino Village in Fukuoka Prefecture while the Kagoshima is from, as the name suggests, Kagoshima prefecture. This set provides an excellent opportunity to experience how cultivars and production styles in particular can shape the the flavor, aroma, and body feel of a matcha. So far as the leaves themselves are concerned, they share two common cultivars: Saemidori & Okumidori. The Kagoshima's other cultivar are Goko, and the Hoshino's other cultivar Yabukita. Given this, these two koicha taste quite different from each other. We found the Kagoshima to be quite savory with a slow, rising bitterness. The experience of the Hoshino is similar but with a distinct roasted character that is unlike any matcha we have tried before. This is a reflection of the production of this tea, the manipulation of the leaves by the producer to create a unique-tasting matcha. If you were going to do a side-by-side comparison, this would be the set to pick up. Variances in cultivars, production techniques, terrain, etc. make up the differences between these two teas. We hope that you'll be able to parse out the differences between them and enjoy the idiosyncrasies of both!
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