Gyokuro Goko

€15,00

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Gyokuro Goko is a green tea from Akihito Takaki in Hoshino, Yame, Fukuoka, one of barely 13 producers of traditional *dento hon gyokuro* in the village. The bushes are shaded for weeks with *sumaki*, coarsely woven rice straw mats. The Gokou cultivar brings notes of citrus and blossom, with an intense umami and grassy sweetness.

Please note: orders placed from 3 August onwards will not be dispatched until 21 August due to the summer holidays.

Natural production

Direct trade

Description

Gyokuro Goko is a green tea from Akihito Takaki, who has been producing tea in the village of Hoshino, Yame, Fukuoka for four generations. In this region of Japan, only 13 tea farmers still produce gyokuro in the traditional, artisan manner.

For this gyokuro, the bushes are shaded for weeks with sumaki, coarsely woven rice straw mats. Elsewhere in Japan, synthetic cloths are used instead. The Gokou cultivar has a characteristic scent of citrus and blossom. The flavour brings intense umami, sweetness, and grassy notes.

Gokou was selected in 1953 at the Kyoto research institute, from the seeds of a native plant in Uji. The cultivar was never officially recognised, but is regarded as one of the most sought-after for gyokuro of the highest level.

Product details

Tea class: Green tea
Producer: Hoshino-cha
Country of origin: Japan
Ingredients: 100% green tea
Tasting profile: Citrus, Floral, Sweet, Grassy
Caffeine: Yes

Storage

Storing loose leaf tea correctly is important to preserve its freshness and flavour. Keep it away from the four elements that affect quality: air, heat, light, and moisture.

Read more about storing loose leaf tea.

Shipping & returns

Orders are typically dispatched within 2 to 3 working days. Not entirely satisfied? Let us know within 30 days and we will find a solution together. Read our full shipping and returns policy in our terms and conditions.

Gyokuro Goko

€15,00

How to brew this tea

Give the tea leaves enough space to unfurl and release their full flavour. Use a generous teapot or infuser. Gyokuro Goko can be brewed multiple times. Enjoy at least 2 infusions, each with a slightly different character.

Quantity

3g (200ml)

Temperature

70°C

Infusion time

2min

The story behind the tea: Hoshino-cha

In the village of Hoshino, in the Yame district on Kyushu in Japan, Akihito Takaki is the fourth generation to make gyokuro using the most traditional method the country still knows.

His bushes are shaded with sumaki, woven mats of rice straw, rather than synthetic cloth. His dento hon gyokuro has carried a protected geographical indication since 2015, and his kabusecha won the platinum medal at the Nihon-cha Award.