GOKO (Kabuse Sencha / Kyoto)

Sweetness (Umami): ★★★★ Astringency: ★ Color: ★★★

Color of tea water Left: 1st brew Right: 2nd brew

Goko from Wazuka Town, Kyoto Prefecture

This variety is often enjoyed with gyokuro or matcha, but this time we finished it with kabuse sencha.

The characteristics of single-origin goko are the strong sweetness and umami of tea leaves, which have a strong impact.
The first infusion has almost no astringency or grassy smell, and the rich umami, sweetness and mellow aroma that have the impact of carefully prepared dashi soup will stimulate your five senses.
Even in the second infusion, there is almost no astringency, and while the impact of umami and sweetness remains, you can enjoy the depth of the mellow mouthfeel and the refreshing side of gokou.

"Kyoto Wazuka"
For 800 years, Wazuka-cho, Kyoto is an area that has maintained traditions, cultivated tea plantations, and consistently produced high-quality tea. The temperature difference between day and night is large and fog tends to occur, which helps block direct sunlight on the tea leaves, making it suitable for growing high-quality, sweet tea leaves.

・Characteristics of Kabusecha It is a kind of Japanese tea located between sencha and gyokuro. The cultivation method is the same as gyokuro, with a cover to block direct sunlight.
Gyokuro is covered for about 20 days, while kabusecha is covered for about a week. (YUGEN's Covered tea is 14 days to 20 days. We carefully select tea leaves carefully grown by hand by tea farmers. )
As a result, it has the sweetness and umami of gyokuro, but it also has the flavor of sencha.
There are also differences in the ingredients that are extracted depending on the temperature of the hot water. When brewed at a lukewarm temperature, the sweetness and umami of gyokuro are strong, and when brewed at a hot temperature, you can enjoy the refreshing astringency of sencha.
Therefore, it is recommended to raise the temperature to about 60 to 70 degrees for the first brew, and raise the temperature by about 10 degrees for the second and subsequent brews to enjoy the difference in taste.

Benefits of Kabusecha Kabusecha not only contains the catechins contained in tea, but it also contains an abundance of vitamin C, a type of amino acid known as theanine, which has antioxidant properties and is excellent for relaxation.

We recommend storing Japanese green tea in a cool, dark place. Avoid places with high humidity, strong light, and strong odors.

和束産茶葉の特徴

和束(わずか)町は、800年にわたり茶の産地としての伝統を守り、品質の高い茶葉を育んできた地域。
昼夜の寒暖差が大きく、霧が立ちこめやすい気候が茶葉への直射日光を和らげ、まろやかであまみのある味わいを生み出している。

保存方法

1. 未開封の茶葉は、冷蔵庫または冷凍庫で保存してください。使う際は、必ず常温に戻してから開封をお願いします。急に開けると結露で茶葉が湿り、鮮度が落ちてしまいます。

2. 開封後は、密閉性と遮光性のある容器に移し、冷暗所での保存をお願いします。冷蔵庫での保管は、匂い移りや湿気の原因になるためお控えください。