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A single cultivar’s finest ceremonial grade Gokou matcha from Uji, Japan.
This is unblended matcha made from one of the most celebrated local cultivars that hail from unarguably the most revered tencha garden in all of Uji.
Gokou is originated from a seed of a native plant in Uji. Many such seedlings were raised and Gokou was selected as the best of them in 1953.
Gokou cultivar exudes a notable power from intensive garden management and the deep red clay soil of Shirakawa. The L-Theanine and amino acid levels of this tea are some of the highest recorded.
Like many of the tea cultivars developed in the Uji region, Gokou is meant for gyokuro and sencha (which ultimately results in matcha).
Its plucking period is three days later than the Yabukita cultivar.
When processed, the tea has a very notable aroma.
Gokou’s finished tea leaves have a dark green color and a strong umami flavor.
A single cultivar’s finest ceremonial grade Gokou matcha from Uji, Japan.
This is unblended matcha made from one of the most celebrated local cultivars that hail from unarguably the most revered tencha garden in all of Uji.
Gokou is originated from a seed of a native plant in Uji. Many such seedlings were raised and Gokou was selected as the best of them in 1953.
Gokou cultivar exudes a notable power from intensive garden management and the deep red clay soil of Shirakawa. The L-Theanine and amino acid levels of this tea are some of the highest recorded.
Like many of the tea cultivars developed in the Uji region, Gokou is meant for gyokuro and sencha (which ultimately results in matcha).
Its plucking period is three days later than the Yabukita cultivar.
When processed, the tea has a very notable aroma.
Gokou’s finished tea leaves have a dark green color and a strong umami flavor.
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