Tea Cultivar · Camellia sinensis var. sinensis
Goko
- Origin
- Japan - Kyoto (Uji)
- Registered
- 1953
- Primary use
- matcha, tencha, gyokuro
Overview
Goko is a classic Uji cultivar registered in 1953 and used almost exclusively for high-grade tencha and gyokuro. It is one of the foundational matcha cultivars and remains a favorite of traditional Kyoto producers, often blended with Asahi and Samidori to build the layered profile of ceremonial-grade matcha.
Characteristics
A small-to-medium-leafed sinensis with a compact, low-spreading habit well suited to the labor-intensive shading regimes of Uji. It buds in mid-season and responds dramatically to long shading periods of 20 days or more, producing the deep jade leaves and elevated theanine that define top-grade matcha. Yield is modest, which contributes to its premium status.
Flavor profile
Rich, deeply umami, with a thick creaminess and a long, sweet finish. The aroma is profoundly marine - kombu, nori, and a hint of fresh cream - with very little bitterness when properly shaded and ground. In tencha form it is one of the most full-bodied cultivars available.
Where it grows
Kyoto (Uji) · Nara