Kyoto Uji Ceremonial Gokou Matcha
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Matcha (抹茶) is a fine powder made of ground tencha leaves. It is usually ground into powder using a ball mill.
Rich and creamy, Gokou is a popular tea cultivar for making matcha. It has a light sweetness accompanied by notes of broccoli and peach. It has a beautiful emerald-green color and a lingering aroma of banana. Made by grinding tencha from the first harvest of the year, it is one of the creamiest matchas available and is best enjoyed on its own.
Traditionally, Matcha is prepared by dissolving the powder in hot water. A chasen (bamboo whisk) is used to froth up the mixture to achieve a smooth and creamy texture. Matcha plays an important part in the Japanese tea ceremony, the Sado or “the way of tea”, where tea preparation is used to emphasise beauty, simplicity and tranquility.
We have been to the farm and seen their processing. Practically no hands touch the leaves from harvest till bagging. At the factory, the entire process is done by a chain of machines hygienically.
|Process||Steamed, Dried, Ground|
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1g to 15ml, 70°C water
Whisk with chasen to produce a creamy and foamy tea