Organic Japanese Tea

Cultivated variety: Gokou
Shading period: 26 days

Gyokuro is an exquisite tea known as the "King of Japanese Green Tea," produced through a unique method called "Tana" (shading). It involves shading the tea plants for over 20 days to enhance the richness of its Umami flavor.

D:Matcha's Gyokuro is cultivated through organic methods, making it exceptionally rare. The cultivar of this Gyokuro is Gokou which is the special native cultivar of Kyoto Prefecture. The abundance of flavor-packed, tender tea leaves makes it a delectable treat even for insects. This exclusivity allows you to savor the gentle sweetness of nature that only organic Gyokuro can offer.

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Cultivated variety: Gokou
Shading period: 16 days

Grown exclusively in the rich tea-growing region of Kyoto, Sencha Gokō is a rare and precious variety traditionally reserved for Japan’s most refined teas like Gyokuro and Tencha (used for premium Matcha). This 2025 harvest is especially unique—our Gokō was carefully shaded for 16 days, exceeding the typical Kabusecha standard and resulting in a tea of nice depth and character.

From the first infusion, you’ll notice its luxurious umami — a smooth, seaweed-like flavor with layers of soft earthy aroma. The shading process enhances this savory profile, creating a tea with almost no bitterness and a truly satisfying mouthfeel. A whisper of astringency lingers just enough to balance the experience, while the gentle aroma evokes the spirit of spring in Kyoto.

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Cultivated variety: Uji Zairai
Shading period: N/A

Harvested from Yubune in Wazuka, Kyoto, Uji Zairai is a variety that is native to the Wazuka, and the Kyoto Prefecture. In fact, several other cultivated varieties (cultivars) such as samidori and gokou are cultivated from Zairai tea trees.

For 2022, the most distinct feature was the aroma of the tea leaves: a perfect strong savoury balance that is not too overpowering. The end product is a brew with an extremely pure and gentle taste.

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Cultivated variety: Yabukita
Shading period: 17 days with three layers

Harvested from Yubune in Wazuka, Kyoto, our special White Leaf Tea was covered with three layers of the black gauze cloth for 17 days. Instead of turning greener and producing more chlorophyll, limiting an excessive amount of sunlight turns the leaves white instead.

As compared to Sencha, which has higher levels theanine, the amino acid most prominent in our White Leaf Tea is aspartic acid. The final brew is one with a sharp sweetness, and a unique aroma that is almost similar to honey. You'll just have to try it for yourself!

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40 g / 1.41 oz. Approximately 10 servings; please note that each serving can be brewed up to three times using water of different temperature levels.

Seicha processing: To further emphasise the charm of our tea, d:matcha works closely with wholesalers during the processing phase. After the tea leaves are harvested, rolled, and dried, excess stem or powder are also carefully extracted. These tea leaves are gently reheated, but not to the point of roasting, to further highlight the aroma and taste of the tea.