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Matcha Gokou – #5170

Ingredients: 100% tencha tea leaves (unrolled leaves specifically cultivated for matcha)
Region: Wazuka, Kyoto
Season: Late Spring
Growing Altitude: varies depending on the tea field, but about 300-500m
Producer: Akihiro Kita
Cultivar: Gokou
Cultivation Notes:
Processing notes: Light steaming (about 30 seconds)
Shading: Shaded, 3-4 weeks

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Matcha Gokou – #5170
This matcha from Wazuka, Kyoto is produced using the premium, Gokou cultivar, developed especially for the Kyoto region. Gokou leaves produce a matcha that is creamier than ordinary matcha.

Equipment: bamboo whisk, matcha bowl, matcha scoop // Matcha: 1.5-3 grams // Water: 40-70 ml // Water Temperature: 70 – 80˚C // (Please note: 40ml of water to 3 grams of matcha will make Koicha, thick matcha, and 70ml of water to 1.5 grams of matcha will make thin matcha, Usucha.)


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