Gokou
ごこう · gokou
Registered
1953
National Share
1%
Gokou is a shaded-tea specialist cultivar selected from native seedlings in the Uji region of Kyoto and registered in 1953. What sets Gokou apart is its uniquely pronounced ooika — the distinctive aroma that develops when tea plants are deprived of sunlight during shading. This deep, marine-inflected fragrance, reminiscent of roasted nori and ocean mist, is more intense and complex in Gokou than in almost any other cultivar, making it a favorite among artisan matcha producers. The flavor is full-bodied with generous umami and moderate astringency that provides satisfying structure without harshness. In the Uji region, Gokou has been cultivated for generations as a premium tencha source, and it regularly appears among the top entries at national tea competitions. When ground into matcha, it produces a deep green bowl with a weighty, lingering taste that resonates with the aesthetics of traditional Japanese tea ceremony.
Flavor Profile
Aggregated reference values from publicly available information.
Texture
thick
Finish
long
Clarity
deep
Aroma Timeline
Recommended Brewing
Temperature
80°C
Water
70ml
Leaf
2g
Teaware
Chawan (tea bowl)
Steep Time
Sift the matcha through a fine strainer to remove clumps, then whisk briskly in a 'W' motion with a chasen (bamboo whisk) until a fine, uniform froth forms. This is for usucha (thin tea) — koicha (thick tea) uses about 4g with less water and a kneading motion instead of whisking.
Brewing Timer
Shop Gokou Tea
Coming Soon
We're curating a selection of recommended shops and producers. Stay tuned for hand-picked teas from trusted growers.