Kyōtanabe Gokou Matcha

From the rich soil of Kyōtanabe comes this clear expression of Gokou's signature aroma and flavour, with a deep body and notes of fresh edamame.

Located southwest of Uji City (宇治市), the fields and hills of Kyōtanabe (京田辺) are known for producing high quality tencha and gyokuro as some of the prime ingredients in Ujicha blends. 

Uji city in Kyoto has long been at the centre of Japanese tea and has been famed for its high-quality matcha production for centuries, dating back to the 12th century. The shading method used to produce modern matcha (c. 16th century) along with sencha (1737) and gyokuro itself (1835) were all invented by Uji farmers looking to push the boundaries of tea quality. Though the name Ujicha remains associated with high-grade tea, most tea branded as Ujicha is produced in the neighbouring towns of Ujitawara, Minamiyamashiro, Kizugawa, Kyōtanabe, and primarily Wazuka. While Ujicha is mostly made from tea produced in these areas (which are all in Kyoto Prefecture) sometimes tea from neighbouring prefectures such as Mie is included.