Matcha 21 Gokou
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CULTIVAR: 100% GOKOU
ORIGIN: UJI SHIRAKAWA, KYOTO, JAPAN
HARVEST: FIRST FLUSH, EARLY MAY 2021
RECOMMENDED USE: USUCHA | KOICHA
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Gokou:
is an unregistered cultivar, originating from Uji. This cultivar is meant for Gyokuro and Tencha, (two shade grown teas), Gokou is harvested 3 days later than the Yabukita cultivar. The finished product produces a deep green and umami matcha.
What Is A Cultivar?
A cultivar, in the context of tea, is a natural or produced strain of the Camellia sinensis plant that has been selected for production based on features that set it apart from other strains.
How To Make
Ushucha:
Sift 2g (1 tsp) of matcha in a chawan (matcha bowl), add 65g (2.3oz) of hot water (175°F), whisk with a chasen (Japanese whisk) in a "W" motion until the matcha is smooth and has a fine foam.
Koicha:
Sift 4g of matcha in a chawan (matcha bowl), add 35g (1.23oz) of hot water (175°F), Whisk with a chasen (Japanese whisk) in a "W" motion at a controlled pace until the matcha is a paint-like consistency. (There shouldn't be any foam with koicha).