2024 harvest sold out. 2025 harvest is expected in November. 

We are currently placing a limit of a maximum of 1 unit of gokou per person. If you order more than 1, the extra charge will be refunded minus a £5 administration fee.

Suitable for: koicha and usucha (read our blogpost about how to choose matcha). Only for preparation with water alone. Not for lattes.

Single cultivar Gokou, from Shirakawa, Uji

Stoneground tencha, grown and processed by Tsuji Kiyoharu, who focuses on just one tea, tencha (raw ingredients of matcha before grinding). Tsuji san is the most decorated Tencha farmer in all of Japan, and someone we are extremely proud to work with directly.

When whisking, you will start to notice a clean, fresh fragrance. Taste profile: initially bright and sweet, with a deep satisfying and clean savoury umami in the finish and lingering aftertaste. Also an excellent matcha to prepare as koicha with a ratio of about 4g : 25-30ml hot water around 85-90°C, kneading slowly rather than whisking rapidly. Koicha is four times more intense than usucha and can provide more dimensions to the flavour of high quality matcha such as this.

Interesting fact: The amino acid levels in Tsuji san’s matcha are some of the highest recorded at around 15%, compared to an average of 8% in high quality matcha.

Small tip: Remember to always sift matcha before preparation! Here is our recommended matcha strainer.

About Matcha Freshness:

Tsuji san suggests to enjoy his koicha grade matcha within 6 months from being stone ground. Other quality tea producers suggest 7 months, some suggest 8 months. In our opinion, any use by date longer than 9 months is a sign that the seller doesn’t care much about freshness of matcha - a non oxidised tea with particle sizes of 6-8 microns. As we push towards increasing the transparency from the origin of the tea all the way to the final consumer, we are adding the stone grind date to all matcha purchased from us along with a suggested use by date (unopened). We challenge everyone looking to buy matcha to enquire about the grind date for the matcha you are buying, and we challenge all matcha sellers to provide this date as it is the only date that matters concerning the freshness of the tea before it is opened.

Once opened, high quality matcha’s freshness is best enjoyed within 4 weeks. Again, some tea producers suggest less, and others are more lenient. We want the final consumer of the tea to have the essential information (stone grind date and open date) to be able to keep track of when the matcha was ground and when it was opened, to decide for themselves how strict/lenient to be. To encourage this, there will also be a small space on the matcha pack/can for you to write the date you open the matcha. We want you to see if you notice the flavour change over time, and come to your own conclusions about how important freshness is!

We know that while the tea is safe to consume for much longer than 6-8 months after grinding, it is a target to set that allows the bright vivid flavours to still be enjoyed. The longer the matcha sits unopened the more dull the flavours will become. Fridge storage will help to delay the flavour degradation, and for room temperature storage we would recommend to use within 3-6 months. We don’t have much experience with freezing matcha but if you would like to, it is a good idea to refrigerate for one day before freezing and again after removing from the freezer (and then place in room temperature for a few hours before opening) to slow the temperature changes.