Camellia sinensis var. sinensis
★★★★★
Gokou
Deep dark-green colour, concentrated umami and a creamy low-bitterness body. A koicha cultivar.
Species
var. sinensis
Lineage
Modern selection
Country
Japan
Year
1953
Leaf size
Medium
Cup quality
5/5
Gokou (ごこう) is a Uji cultivar selected from local landrace material and registered in 1953. It responds especially well to heavy shading, concentrating umami and chlorophyll, which makes it a favourite for high-grade matcha and gyokuro.
The result is a rich, dark-green powder with a concentrated, savoury umami and a creamy texture that holds up in koicha, the thick ceremonial preparation where depth and body matter most. Gokou is often blended with Samidori and Asahi to build classic Uji matcha character.
Modern selection
Selected from heirloom material in the 20th century. Developed 1953. Parent material: Uji Zairai.
Lineage data & sources
Clonal / landrace selection — selected from its regional population, so a specific mother and father plant are not individually documented.
Sources: ujimatchatea.com
Teas produced
MatchaGyokuro
Flavor signature
Growing regions
- Japan (Kyoto/Uji)
Origins where Gokou grows
Brands likely carrying Gokou
Direct-sourcing operations with focus areas that align with this cultivar's typical growing regions.