The First Flush Sencha, sourced from the Gokou cultivar in the lush tea gardens of Wazuka, Kyoto, marks the initial harvest of the Spring season around May 2023. The Gokou cultivar, unique to Kyoto, is commonly used for the production of premium green teas like Gyokuro or serves as raw material for matcha (powdered green tea).
 
Shaded for about two weeks, this tea is sometimes referred to as Kabusecha, renowned for its rich umami flavor. The specific duration and technique of shading can significantly influence the tea's overall taste profile and are usually a closely guarded farmer's trade secret. 
Decreasing the amount of sunlight makes the tea plant work harder during photosynthesis thereby increasing the theanine level in the leaf. This results in a more complex flavour profile especially important for high quality sencha. 
It's an excellent choice, providing a revitalizing boost or a soothing afternoon tea, depending on your mood or the occasion.