Gyokuro Gokou Ookawa

Produced in Ujitawara Town Minami, Kyoto, this gyokuro is crafted by Yuhei Ookawa. Shaded for 21 days and harvested in the first flush of spring 2025, it delivers a layered sweetness and smooth body.

Origin
Region: Ujitawara Town Minami, Kyoto
Producer: Yuhei Ookawa
Microclimate: Sheltered valleys with cool, misty mornings

Cultivar/Harvest
Cultivar: Gokou
Harvest Season: First flush
Picking Style: Machine-picked

Processing
Shading: Direct shading for 21 days
Finishing: Carefully processed to preserve rich umami

Tasting Profile
Silky texture with natural sweetness and a gentle oceanic umami

Brewing Guide
1st infusion: 4g with 60 ml water at 50 °C for 100 sec
2nd infusion: 70 °C for 10 sec
3rd infusion: 90 °C for 10 sec

1. Remove the metal barrier bag containing the matcha powder.
2. Carefully cut open the bag and pour the matcha into the Johnny Matcha tin.

Storage Options:

• Short-Term (1-2 weeks): Store the tin on the counter, away from sunlight and heat.
• Long-Term: Keep the tin in the refrigerator. Ensure the interior lid is secure to prevent oxidation.

Proper storage maintains matcha's freshness and flavor.

Koicha (Thick Matcha)

Koicha is a rich, concentrated preparation of matcha with a thick, smooth consistency. Unlike usucha, koicha is slowly mixed rather than briskly whisked and is not meant to have foam.

Ingredients

• Matcha: 4 grams
  Approximately 3–4 scoops with a chashaku or 2 level teaspoons
• Water: 1 oz (30 ml)
• Water temperature: 160–175°F (70–80°C)

For the most accurate preparation, we recommend measuring matcha by weight.

Preparation

1. Measure
   Measure 4 grams of matcha.
2. Sift
   Sift the matcha into your chawan to remove clumps and create a smoother consistency.
3. Add Water
   Heat your water to 160–175°F (70–80°C), then pour 1 oz (30 ml) into the chawan.
4. Mix
   Using a chasen, slowly knead the matcha and water together with steady, deliberate movements. Continue until the koicha is completely smooth, glossy, and thick. Koicha is not meant to be foamy.
5. Enjoy
   Drink your koicha directly from the chawan while it is warm.

Usucha (Thin Matcha)

Usucha is the most common way to prepare matcha. It has a lighter consistency and is traditionally whisked to create a fine layer of foam.

Ingredients

• Matcha: 2 grams
  Approximately 1½–2 scoops with a chashaku or 1 level teaspoon
• Water: 2 oz (60 ml)
• Water temperature: 160–175°F (70–80°C)

For the most accurate preparation, we recommend measuring matcha by weight.

Preparation

1. Measure
   Measure 2 grams of matcha.
2. Sift
   Sift the matcha into your chawan to remove clumps and help create a smoother bowl of tea.
3. Add Water
   Heat your water to 160–175°F (70–80°C), then pour 2 oz (60 ml) into the chawan.
4. Whisk
   Using a chasen, whisk briskly in a quick back-and-forth motion. Keep your wrist relaxed and avoid scraping the bottom of the chawan. Continue until the matcha is smooth and a fine layer of foam forms across the surface.
5. Enjoy
   Drink your usucha directly from the chawan while it is fresh and warm.

Iced Matcha Latte (12 oz)

Ingredients

• 3 g matcha
• 1 oz (30 ml) water
• 6 oz milk or milk alternative
• Ice

Instructions

1. Sift the matcha: Sift the matcha into a bowl.
2. Add the water: Pour the water into the bowl.
3. Whisk the matcha: Whisk in a W-shaped motion until smooth and frothy.
4. Add the ice: Fill a 12 oz glass with ice.
5. Add the milk: Pour in your preferred milk.
6. Finish and serve: Pour the prepared matcha over the milk, stir, and enjoy.
7. Optional sweetener: Add sweetener to taste and stir until fully dissolved.

A Japanese tea cultivar is a distinct variety of the tea plant selected and cultivated for particular characteristics, such as flavor, aroma, color, yield, resilience, or suitability to specific growing conditions. In Japanese matcha, the cultivar can influence the tea’s flavor, aroma, color, and mouthfeel.

Think of Japanese tea cultivars like different types of apples—Granny Smith, Fuji, and Honeycrisp are all apples, but each has its own character. In the same way, cultivars such as Yabukita, Samidori, Gokou, Asahi, and Uji Hikari can each bring distinctive qualities to matcha. Some are widely grown for their resilience and productivity, while others are more delicate or produced in smaller quantities, making them rarer and highly sought after.