Goko Single Cultivar Matcha by Master Tea Farmer Tsuji Kiyoharu

Tsuji Kiyoharu, recipient of the 2017 Prime Minister's Award for Agriculture, is a fifth-generation tea master crafting exceptional matcha in Shirakawa, Uji - a small zone traditionally known for its gyokuro production. His innovative approach using unpruned tea trees and organic fertilizers, with minimal pesticide use, has helped establish this area's reputation for premium matcha. This particular tea showcases the Goko cultivar, an unusual but inspired choice for high-quality matcha, demonstrating Tsuji's mastery in pushing the boundaries of what's possible. His methods yield teas with some of the highest recorded levels of amino acids and theanine.

This Goko matcha offers a sweet, complex profile with a subtle fruity brightness. The initial impression is rich and round yet clean, with distinct notes of apple and fig. There's no bitterness - instead, a gentle umami emerges in the lingering aftertaste. Each step of production is carefully controlled: 40 days of canopy shading, hand-picking, and a proper resting period. 

Harvested in early May 2024 and ground in late October 2024, each 20-gram portion provides approximately ten usucha servings when prepared in the traditional 2-gram measure.