Matcha 21 Gokou
CULTIVAR: 100% GOKOU
ORIGIN: UJI SHIRAKAWA, KYOTO, JAPAN
HARVEST: FIRST FLUSH, EARLY MAY 2021
RECOMMENDED USE: USUCHA | KOICHA
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
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.
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).
The best matcha I’ve ever had!