Gokou Cultivar Matcha

Gokou is a native Uji cultivar prized for concentrated umami and limited production. Mostly seen on premium ceremonial matchas.

Gokou was selected from native Uji plants in the early 20th century and registered as a cultivar in 1953. The name translates roughly as "five lights." Plants are slow to mature and yield is low, which keeps Gokou matcha in the premium tier.

Gokou produces a deep, dense matcha: heavy umami, rich body, a darker green than typical Yabukita-derived cultivars. Often blended with Samidori in Uji ceremonial matcha to balance Samidori's clarity with Gokou's weight.