I received this tea from Yunomi.life. It’s an authentic matcha from Uji.
Kyoto Obubu Tea Farms is one of my favorite tea producers. They are actively involved in spreading the word about Japanese tea.
Gokou matcha is made with the Gokou cultivar, hence the name. This cultivar makes a matcha that is creamier than usual.
Let’s see just how creamy it is.
Let the whisking begin
As always, I used 2 scoops of matcha (2 gr), and 60 ml (2 oz) of water at 80°C (176°F).
The first thing I did was to smell the aroma of the tea as soon as I opened the package.
It smells sweet, milky, maybe even fruity. Obubu describes it as an aroma of banana.
There is no vegetal aspect to the smell, but one does get the feeling that it is fresh.
After preparing it, it frothed into a beautiful cup of matcha.
I did notice the creaminess, it is rich and savory. The umami taste is evident as well.
There’s also a bit of bitterness, but it’s not a bad thing. It adds to the overall flavor by giving it a refreshing quality.
This matcha seems quite unique to me, although I haven’t reviewed that many up to now.
In my opinion, we’re looking at a fine matcha, very much worth its price.
Click here for its product page.
September 10, 2015
Wonderful!
Next time I am going to try and get some matcha made from ごこう Go kō. Although I do not know if it is correct, I was told that high grade matcha from Kyoto usually involves ごこう Go kō and あさひ Asahi or a combination of the two. So it is wonderful to see that you actually got matcha from one of them and that you were more than happy with it.
September 10, 2015
Hi Lochan
Often, matcha and gyokuro are made with less common cultivars. In part because some cultivars fare the shading process better, and in part because the tea becomes more luxurious that way.