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Kabuse-cha from Uji, Uji-tawara, Gokô cultivar

Type of tea : Kabuse-cha
Origin : Fushitani, Uji-tawara town, Tsuzuki district, Kyôto prefecture
Cultivar : Gokô
Harvest : May 2017
Kabuse-cha from Uji, Uji-tawara, Gokô cultivar

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In Uji-Tawara, Mr. Nishikawa produces both hand-picked and mechanically harvested gyokuros, and he also makes kabuse-chas that have been shaded by covering the plants directly.
Gokô is one of the major shaded tea cultivars for “Uji tea”.
This kabuse-cha, which was shaded for 22 days, has floral, fruity aromas, with a touch of bitter almond, which is distinctive of the personality of the Gokô cultivar.
Naturally, this tea is very full and powerful in the mouth, with the umami and vegetal aspects specific to kabuse-chas. Yet, it remains without heaviness, and has an aftertaste that is sweet, but light.
This tea from Uji-tawara is a very fine exemplar of kabuse-cha and of the Gokô cultivar.

Brewing suggestion
  • Quantity of leaves: 4g
  • Quantity of water : 60ml / 1/4 cup
  • Water temperature : 60°C / 135°F
  • Brewing time : 90s

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Kabuse-cha from Uji, Uji-tawara, Gokô cultivar

USD $20.00  / 100g

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