Kyoto Kabusecha Gokou Exclusive

The name "Gokou" (ごこう / 御香) can be translated as "honorable fragrance" or "noble aroma".

Gokou is a mid-late-budding Japanese tea cultivar, prized for its distinctive aroma, especially in Gyokuro production. It was developed in Kyoto selected from a local tea garden maintained by Mr. Nishimura in Uji, Kyoto. Its former technical name was Kyoken 166. Tea experts and growers in Kyoto often regard Gokou as among the finest cultivars for shaded green teas.

Even though Gokou is not officially registered as a national cultivar, it's valued among high-end Uji teas, prized for its elegant flavor profile suited to matcha, gyokuro, and occasionally delicate kabusecha or sencha.

Gyokuro made from Gokou has a rich, deep color and a unique, volatile aroma, making it popular for high-quality tea competitions. Sencha tends to have a darker, slightly reddish hue, a deep green liquor, and a mild, slightly milky fragrance, with pleasant umami.

Kabusecha made of this cultivar is offering a delightful balance of aroma, sweetness and umami.