Gokou (ごこう) is a premium zairai cultivar, prized by tea masters for its naturally high umami content and mellow, full-bodied flavor. Shade grown for approximately 20–30 days before harvest (ooishita saibai), it produces a deep emerald hue and a refined sweetness with minimal bitterness.
Unlike common cultivars like Yabukita, Gokou is more aromatic and less astringent, making it ideal for both usucha (thin tea) and latte 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.
Yes, our matcha is shade grown and stone milled from pure tencha leaves without additives or artificial flavorings. Due to its naturally lower bitterness and high amino acid content, it’s gentle on the stomach and provides sustained energy without the crash typical of synthetic stimulants. It contains catechins, chlorophyll, and L-theanine, making it suitable for daily consumption.
Our Gokou is grown in the Wazuka region of Kyoto Prefecture, considered the cradle of nihon 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 into tencha. Final milling is done using authentic granite stone mills (ishi-usu), preserving aroma, color, and nutrient integrity.