{"product_id":"gokou-matcha-classic-tin-40-g","title":"Gokou Matcha · classic tin, 40 g","description":"\u003cp style=\"background:#fff6e3; border-left:3px solid #f4b2c3; padding:12px 16px;\"\u003eOMMA has grown up with every trip to Japan, and has a new look. This is one of the last of our classic tins: our very first design, with the girl who has a whisk on her head. The same matcha inside, now for less.\u003c\/p\u003e\n\n\u003cp\u003eA rare Uji cultivar from Yoshi and Yukako-san’s tiny family farm in the mountains of Ujitawara, harvested once a year and stone-milled. Soft and light, with fruity notes and a raspberry aroma the moment water touches the powder.\u003c\/p\u003e\n\n\u003ch2\u003eHow to make it\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eHow to prepare (best enjoyed pure)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eUsucha\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMix 2 g of matcha with 10–15 g of water (80°C) in circular motions to make a smooth paste.\u003c\/p\u003e\n\u003cp\u003eOnce it’s fully dissolved, add 90–100 g of water.\u003c\/p\u003e\n\u003cp\u003eWhisk briskly in a zigzag motion until a soft foam forms.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIced usucha\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAdd 2 g of sifted matcha to a shaker or thermos with 200 ml of cold filtered water. Shake vigorously for 30 seconds, then pour over ice.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eKoicha\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAdd 25 g of water (80°C) to 3 g of matcha.\u003c\/p\u003e\n\u003cp\u003eKnead slowly with the whisk in circular motions, without whisking to a froth, until thick and silky with no foam.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIced koicha\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAdd 20 g of water (80°C) to 3 g of matcha.\u003c\/p\u003e\n\u003cp\u003eKnead slowly with the whisk in circular motions, without whisking to a froth, until thick and silky with no foam.\u003c\/p\u003e\n\u003cp\u003ePlace a few ice cubes on top. As they slowly melt, they gently soften the taste.\u003c\/p\u003e\n\n\u003ch2\u003eHow it feels\u003c\/h2\u003e\n\u003cp\u003eThis matcha opens up space for self-discovery and gives you the strength for it. It offers a sense of grounding and hope, brings back the desire to dream, and fills you with the energy to make those dreams real.\u003c\/p\u003e\n\n\u003ch2\u003eAbout Gokou\u003c\/h2\u003e\n\u003cp\u003eThe cultivar: Gokou is a rare cultivar from Uji, selected from local tea bushes in the mid-20th century. It’s grown mainly in Kyoto and is seldom found elsewhere. Gokou is prized for its bright, sweet shade aroma, which is why it’s traditionally used for the finest gyokuro and tencha.\u003c\/p\u003e\n\n\u003ch2\u003eFrom field to tin\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eDirect shading.\u003c\/strong\u003e 3–4 weeks before harvest, nets are laid directly over the tea bushes to shield them from the sun. The leaves become softer, vivid green and rich in umami.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHarvest.\u003c\/strong\u003e Before picking, the bushes are cleared by hand of dry leaves, insects, cobwebs and anything else that doesn’t belong. Then, from early to mid-May, only the youngest, most tender first-flush leaves are picked with hand-operated machines guided by the farmer himself.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSteaming.\u003c\/strong\u003e Right after picking, the leaves are steamed to stop oxidation and keep their colour and freshness.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDrying.\u003c\/strong\u003e The leaves are dried flat, without rolling as for sencha. This makes tencha, the base for matcha.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRefining.\u003c\/strong\u003e Smart sorting machines remove the stems and veins, leaving only the pure leaf.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e“The tea sleeps”.\u003c\/strong\u003e The tencha is sealed in airtight bags and rested in cold rooms for about 6–7 months. During this time its flavour matures, gaining depth and complexity.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMilling.\u003c\/strong\u003e The tencha is slowly ground on traditional stone mills, only about 40 g an hour.\u003c\/p\u003e\n\n\u003ch2\u003eGood to know\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e keep in a cool, dry place.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it ceremonial?\u003c\/strong\u003e There is no certification or grading in Japan that defines a \"ceremonial\" grade. Matcha is only ceremonial when it’s prepared in a tea ceremony. This single-field, stone-milled matcha is made to be enjoyed pure, as usucha or koicha.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I use it in a latte?\u003c\/strong\u003e You can, but its fruity, delicate notes come through best with water alone.\u003c\/p\u003e","brand":"OMMA","offers":[{"title":"Default Title","offer_id":55139575791962,"sku":"M-GOK-TIN-40-ARCHIVE","price":45.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0765\/9343\/0874\/files\/Screenshot2026-03-03at04.48.26.png?v=1772513359","url":"https:\/\/omma.world\/products\/gokou-matcha-classic-tin-40-g","provider":"OMMA","version":"1.0","type":"link"}