Gokou is a rare cultivar, grown in small quantities because it is high-maintenance and yields less than alternatives. Those who seek it do so for one reason only: "oika", its intense and unmistakable fragrance, hard to find elsewhere.

It comes from the plateaus of Shizuoka prefecture, the region with the longest tea tradition in Japan, where fog rises from the valley and clings to the plantations. First harvest, 20 days shading, stone-ground, organic farming.

It is the most expressive matcha in the range and the least "neutral". It starts with wild berries, descends to dark chocolate, and settles on a savory, almost salty umami. It is not a background matcha — it stands out. If you've been drinking matcha for a while and feel they all taste similar, this is the answer.

Specifications: 
Origin: Shizuoka
Cultivar: Gokou
Harvest: First harvest
Shading: 20 days
Grinding: Stone mill
Flavor profile: Berries · dark chocolate · deep umami
Caffeine: 60–70 mg / serving — strong, energizing
Preparation: 1–2 g · 60–80 °C

How to drink: Usucha, plain. Worth drinking mindfully, not in a rush.

For whom: for connoisseurs and for those who have already tried several matchas. Excellent for comparative tastings.