Gokou Matcha

Discover the true essence of Japanese tea craftsmanship with this exceptional ceremonial grade Matcha, thoughtfully created by our esteemed friends at Obubu Tea Farms. Obubu holds a special place in our hearts, as they were our very first supplier of Japanese teas, and we had the delightful experience of visiting them with the whole family. The tea bushes for this Matcha thrive on the lush slopes and serene valleys around the picturesque village of Wazuka, not far from Uji. Renowned as the birthplace of Japanese tea culture, Kyoto, and Uji in particular, is celebrated for producing legendary teas like Matcha and Gyokuro.

Gokou is an excellent cultivar for making Matcha, offering a vibrant green color and an exceptionally rich umami flavor. Known for its natural sweetness and minimal bitterness, Gokou imparts a smooth and mellow character to the tea, making it highly prized for ceremonial-grade Matcha.

To create this amazing Matcha, the tea leaves are shaded for three weeks using the traditional Tana method before being carefully harvested and processed into Tencha. The Tencha is then finely ground in stone mills to produce the delicate Matcha powder. The finished Matcha is packaged in an oxygen-free environment and stored refrigerated until delivery to preserve its freshness and flavor.

The teamaster recommends enjoying this Matcha as both Koicha (thick Matcha) and Usucha (thin Matcha). We tend to prefer it as Usucha because it highlights the tea’s freshness and subtle vegetal notes. Its deep green color is accompanied by a delightful undertone of ripe banana, making it perfect for savoring a pure cup of Matcha made from the first harvest of the year.

Harvest season: Spring
Aroma: Fresh, vegetal with a hint of ripe banana
Terroir: Wazuka, Kyoto, Japan
Variety: Gokou
Preparation: approx. 2g Gokou Matcha per serving, water temperature of 60 – 70°C