This year, we focused on harvesting younger tea leaves to improve quality. Because the leaves were picked while still tender and in excellent condition, the tea has very little astringency or unwanted bitterness. The result is a clean, clear cup that highlights the outstanding quality of this year's harvest.

As a kabusecha, it has rich umami, characteristic of shaded sencha. Rather than the deep shaded aroma often associated with covered teas, however, the fragrance is distinctly that of the Gokou cultivar: elegant, floral, and reminiscent of flower nectar.

When brewed at a low temperature, bitterness is exceptionally low. Instead, Gokou's signature soft, milky umami gently spreads across the palate, with a refined savoriness reminiscent of a delicate seaweed broth.

First Brew:

1. Add 1 tbsp of sencha into your kyusu.
2. Pour boiling water into your yuzamashi. When the water is approximately 60°C to 70°C, gently pour 100ml into your teapot.
3. Let the tea leaves steep for 1 1/2 mins.
4. Pour the brewed tea in. Ensure the tea is poured till the last drop.
5. Enjoy!

Second Brew:

1. Pour 100ml of 80 degrees Celsius water into your teapot.
2. Enjoy immediately!

Third Brew:

1. Add 100ml boiling water to your teapot.
2. Enjoy immediately! 

Keep your sencha stored in an airtight container in a cool, dark place away from humidity and light. For best freshness, store in the refrigerator and consume soon after opening. For more information on storing sencha, check out this video!