Organic Handpicked Gokou Ceremonial Matcha

The Organic Handpicked Gokou (ごこう) Ceremonial Matcha beautifully represents why Uji is renowned as the ultimate source for matcha. Finding an organic, handpicked matcha from Uji is exceptionally rare, making this Gokou cultivar a true treasure. This matcha brings forward unexpected yet captivating flavor notes: hints of rich chocolate, succulent oysters, creamy cashews, and a creamy mouthfeel with nutty umami reminiscent of caramelized miso. The Gokou cultivar’s complex profile embodies Uji’s tea heritage, with its unique aroma and taste capturing the hearts of tea connoisseurs.

Gokou is one of the original cultivars that placed Uji on the global map for premium matcha. Officially registered in 1953, this cultivar is native to Uji in Kyoto Prefecture. The name "Gokou" (ごこう) means “halo” in Japanese, and it’s handpicked just before harvest when the buds display a pale green color with few wrinkles. Known for its sweet aroma and savory depth, Gokou thrives in Uji’s subtropical climate, where volcanic soil, mild temperatures, and high humidity create ideal growing conditions.

Enjoyable as both Koicha and Usucha, this Gokou matcha reveals a smooth, creamy texture with a lingering umami reminiscent of the ocean. As Koicha, it offers soft, nutty umami similar to caramelized miso, with a gentle sweetness on the finish. As Usucha, it presents a more pronounced mouthfeel with notes of toasted nori and enhanced sweetness.

How to prepare Koicha Style: First, put 2 grams of matcha (about 3 chashaku scoops) into the bowl. Then pour 10ml of water at 65-70°C (155-165°F) and patiently mix together as if kneading the water into the matcha. Once the matcha is fully incorporated, pour another 10l water at the same temperature into the bowl and slowly mix together any remaining clumps that may be stuck on the side until it is one smooth and consistent texture.

How to prepare Usucha Style: For usucha, you will use half the amount of matcha used in Koicha, so 1 gram of matcha (about 1.5 chashaku scoops). First pour 70ml of water at 65-70°C (155-165°F) onto the matcha. Quickly whisk together in an “M” shape to create a layer of froth. Once you have broken up the big bubbles in your froth, add 80ml of water at the same temperature into the bowl and incorporate together. 

Gokou cultivar is particularly valued for its umami flavor and aromatic qualities, especially when grown under shaded conditions for matcha or gyokuro production. Its dark green leaves and rich taste make it highly sought after for matcha.

With medium resistance to cold and anthracnose, a common fungal disease, the Gokou cultivar is excellent for organic production. Its distinctive green leaves and rich taste make it a perfect match for ceremonial-grade matcha. For a quintessential matcha experience from Uji, savor this Organic Handpicked Gokou Ceremonial Matcha, a rare and exceptional embodiment of Uji’s celebrated matcha craftsmanship.

For a truly satisfying matcha experience from Uji, try this Organic Handpicked Gokou Ceremonial Matcha and enjoy not just its delicious flavor, but its incredible texture as well.

Origin: Uji, Japan