Gokou (Kabuse Sencha / Wazuka, Kyoto)

A single-origin tea from the premium 'Gokou' cultivar, cultivated in Wazuka Town, Kyoto Prefecture. The 'Gokou' cultivar, also used for Gyokuro and Matcha, possesses a robust umami and sweetness. Its subtle astringency allows for a rich yet clear and profound flavor profile. The first infusion reveals a deep umami reminiscent of dashi broth, accompanied by a rich aroma, leaving a lingering sweetness. In the second infusion, a mellow mouthfeel is enhanced by a refreshing quality unique to this cultivar, offering a layered taste experience. ・What is Kabusecha? Kabusecha sits between Sencha and Gyokuro. By covering the tea fields to shade the plants from sunlight, the production of catechins, which cause astringency, is suppressed, bringing out the umami and sweetness. While Gyokuro is covered for about 20 days, Kabusecha is typically shaded for about a week. This results in a tea that combines the mellow sweetness of Gyokuro with the refreshing notes of Sencha. (YUGEN's Kabusecha is shaded for 14 to 20 days, with tea leaves carefully selected and nurtured by tea farmers.) Consequently, it offers the sweetness and umami of Gyokuro while retaining the flavor profile of Sencha, creating a distinctive Japanese tea. The extracted components also vary with water temperature; brewing at a lower temperature emphasizes the sweetness and umami akin to Gyokuro, while using hotter water allows you to enjoy the refreshing astringency of Sencha. Therefore, we recommend brewing the first infusion at around 60°C to 70°C, and subsequent infusions about 10 degrees warmer, to appreciate the differences in taste. Benefits of Kabusecha Kabusecha is rich not only in catechins but also in the antioxidant and relaxing amino acid 'Theanine,' as well as Vitamin C. ============================================ **Tea from Wazuka, Kyoto: Cultivated by 800 Years of History and Morning Mist** Wazuka Town, located in the southern part of Kyoto Prefecture, boasts a tea-making tradition passed down for 800 years. It is a renowned tea-producing region, highly acclaimed for its flavor, aroma, and the beautiful needle-like shape of its tea leaves. Wazuka, a basin surrounded by mountains, experiences significant temperature differences between day and night, and its tea fields are often enveloped in dense morning mist. This mist not only creates a beautiful landscape but also acts as a "natural umbrella" for the tea leaves. Amino acids, the source of tea's umami and sweetness, tend to convert into astringent and bitter components when exposed to strong sunlight. However, in Wazuka, the morning mist envelops the tea fields, gently softening the direct sunlight and ensuring that the umami is well-preserved within the tea leaves. The temperature variations created by the terrain, combined with the resulting morning mist, form a natural environment unique to Wazuka that cultivates a mellow, umami-rich cup with reduced astringency. ============================================ **【Tea Leaf Storage Instructions】** ・Unopened tea leaves should be stored in a cool, dark place, away from direct sunlight and high humidity. For long-term storage, seal them tightly and freeze. Before opening, allow them to return to room temperature to maintain quality. ・Once opened, transfer the tea leaves to an airtight, light-blocking container. Store in a cool, dark place and consume as soon as possible (ideally within one month). Tea easily absorbs odors, so avoid storing it near items with strong fragrances.