Gokou (ごこう) is a premiumzairaicultivar, prized by tea masters for its naturally high umami and mellow, full-bodied flavor. Shade grown for 25 days before harvest (ooishita saibai), it produces a deep emerald hue and a refined sweetness with minimal bitterness.
Unlike common cultivars like Samidori, Gokou is more smooth and less astringent, making it ideal for both usucha(thin tea) and atte style preparation.
For a traditional experience, we recommend preparing it as usucha: sift 1.5–2g of matcha into a chawan, then whisk vigorously with 60ml of water heated to 70–80°C (158–176°F) using a chasen.
For matcha latte, blend 2 tsp with 60ml hot water and top with 200ml of a milk base of your choice. Avoid boiling water, as it will mask the matcha's subtle aromatics and "burn" the matcha.
While Gokou is a high-grade cultivar often reserved for keikō (practice of tea ceremony) or gifting, many enjoy it daily due to its balanced taste and smoothness.
If you're seeking a matcha that feels refined yet accessible, Samidori is ideal for those who value both authenticity and indulgence.
Our Gokou is grown in the Wazuka region of Kyoto Prefecture, considered the cradle ofnihon no matcha. The leaves are shaded using traditional straw canopies (tana) or modern covers, harvested by hand at first flush (ichibancha), then steamed, dried, and de-stemmed intotencha. Final milling is done using authentic granite stone mills (ishi-usu), preserving aroma, color, and nutrient integrity.