Cultivated variety: Gokou
Shading period: 15 days
Cultivation method: Pesticide-free
Harvest season: Spring / 1st flush
Sencha Gokō is a rare variety born in Kyoto and cultivated in this region. Native to the Kyoto Prefecture, this variety is commonly used for the production of more premium products such as gyokuro and tencha for matcha., and it possesses a strong umami flavor.
In 2023, this sencha Gokō was grown under shade for 15 days.
Tea that is shaded for about two weeks is also called "kabusecha," and it results in a tea with a strong umami flavor.
The flavour profile is that of a deep, almost creamy-like, umami taste. The pleasant aroma also highlights the slight tinge of bitterness from the brew.
Please enjoy the unique aroma reminiscent of seaweed and the rich umami flavor.
<Hakusan Shrine Series> This Sencha Gokō was harvested from the field next to Hakusan Shrine, just across the street from d:matcha store. This field is visited during d:matcha's Tea Picking tour, so if you have participated in the tour, you may recognize this field.
It is a unique opportunity to compare the characteristics of the three varieties: Yabukita, Okumidori, and Gokō, as they are planted side by side in the same location.
This is the 4th year in which we have cultivated our tea fields without the use of any pesticide. Furthermore, only organic fertiliser is used. This produce is also part of our Adopt-A-Tea-Tree programme.
- 40 g / 1.41 oz. Approximately 10 servings; please note that each serving can be brewed up to three times using water of different temperature levels.
- Seicha processing: To further emphasise the charm of our tea, d:matcha works closely with wholesalers during the processing phase. After the tea leaves are harvested, rolled, and dried, excess stem or powder are also carefully extracted. These tea leaves are gently reheated, but not to the point of roasting, to further highlight the aroma and taste of the tea.