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Matcha from Uji-Shirakawa, Gokô cultivar

Type of tea : Matcha
Origin : Shirakawa area, Uji City, Kyôto Prefecture
Cultivar : Gokô
Harvest : May 2018, handpicked
Matcha from Uji-Shirakawa, Gokô cultivar

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Located in Uji, Shirakawa is a small zone famous for producing gyokuro, but the highly noted winner of many awards, Tsuji Kiyoharu, has also given this area a name for matcha.
This talented producer uses only organic fertilizers, and limits use of pesticides to a minimum, which does not prevent him from producing high-quality matchas, handpicked from unpruned tea trees.
The Gokô cultivar, which is widely used in Uji for fine gyokuros, is rather unusual for this type of high-quality “true” matcha. However, the producer agreed to our request, and produced an admirable “shizen-shitate” matcha using Gokô.
The result has met our expectations: it is a matcha with a fragrance that is sweet, but has a light sour note. In the mouth, the initial impression is powerful, but very mellow, and the aftertaste is unusual and highly engaging. There are aromas halfway between figs and red fruit, echoing the sweet yet sour nose.
Naturally, this matcha is strong in umami, but it is not overpowering.
This is proof that, contrary to what some say, Gokô does not produce matcha that is too disconcerting, but, on the contrary, it can be used to make an elegant matcha with just the right degree of personality.

An outstanding matcha, allying personality and excellence, and is pervect for usu-cha, obviously, but also for koi-cha.

Further details

Video : How to prepare 'usu-cha' matcha

Preparation method
  • Quantity of matcha: 2 g
  • Quantity of water: 60 ml
  • Water temperature: 80°C
  • Preparation advice: Start by rubbing the bottom of the bowl strongly but slowly with the chasen (bamboo whip) to make sure the matcha melts into the hot water and does not form lumps. Next, holding the chasen loosely between the thumb, index finger and big finger, beat the liquid very strongly. The movement should come from the shoulder and elbow rather than from the wrist. Finally, when enough foam has formed on the surface, beat at medium speed to produce finer bubbles.

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Matcha from Uji-Shirakawa, Gokô cultivar

USD $34.67  / 20g

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