Organic Uji Gokujo Sencha

Tea type
Green Tea
Ingredients
Not available
Flavors
Not available
Sold in
Loose Leaf
Caffeine
Not available
Certification
Fair Trade, Kosher, Organic, Vegan
Edit tea info Last updated by Stephen Govier
Average preparation
160 °F / 71 °C 2 min, 0 sec

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2 Tasting Notes View all

  • “2022 Organic Ichibancha Gokujō 極上 Sencha by Yoshiyuli Harima and Yukihiro Harima of Harimaen Seicha Co. @harimaenseicha, Ujitawara, Kyoto, Japan as curated by #Yuuki-Cha in Japan and #spaziomusa in...” Read full tasting note
    91
  • “Even though this isn’t an option, I typically steep this tea at 140 degrees for about 2 minutes. I find this tea to be a great example of a fukamushi sencha, and I typically enjoy everything that...” Read full tasting note
    85

From Yuuki-cha

Organic Uji Gokujo Sencha is an 88th day (Hachiju-Hachiya) cultivated organic sencha. Hachiju-Hachiya is traditionally the best day for harvesting green tea in Japan. Unlike Tokusen sencha which is 100% sun-grown, Gokujo sencha goes through a short period of coverage before harvesting. The coverage period is around 3-5 days, shorter than that of kabusecha. However, similar to that of kabusecha, the theanine in the tea leaves is maintained resulting in a less astringent, but lighter, sweeter cup of organic sencha. Brewed correctly, Gokujo sencha is very flavorful. It’s unique rich sweetness and tart aftertaste makes for a simply delicious cup of organic sencha! Carries both the JAS and USDA organic seals!

About Yuuki-cha View company

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2 Tasting Notes

91
4 tasting notes

2022 Organic Ichibancha Gokujō 極上 Sencha by Yoshiyuli Harima and Yukihiro Harima of Harimaen Seicha Co. @harimaenseicha, Ujitawara, Kyoto, Japan as curated by #Yuuki-Cha in Japan and #spaziomusa in Europe. www.harimaen.co.jp
Hachiju-Hachiya from Harimaen is a lightly steamed Sencha blend of Yabukita (やぶきた – 藪北) and Komakage (駒影) from a self-sustaining JAS certified organic 6ha tea farm, free from pesticides and organically fertilized. A superb or Gokujō Sencha with a distinctive lingering aftertaste, soft but with a richness of subtle elements both sweet and vegetal. A strong build-up of the glutamate, inosinate and guanylate complex showcases as buttermilk/creamy but mostly as a protein-inducing triggering of salivation. It is very distinguishing and enjoyable.
Camellia sinensis ‘Koma-kage’ 駒影 こまかげ is a Hirano No. 55 cultivar published in 1954 and developed at the Koyto Prefecture Tea Research centre from seeds from the Manpuku Temple (万福寺). [ICR-24010]

ashmanra

Thanks for throwing in the science!

RealJapaneseGreenTea

Why Hoshino though?

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85
62 tasting notes

Even though this isn’t an option, I typically steep this tea at 140 degrees for about 2 minutes. I find this tea to be a great example of a fukamushi sencha, and I typically enjoy everything that I buy from yuuki-cha

Preparation
160 °F / 71 °C 2 min, 0 sec

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