MATCHA Gokou

Japanese ceremonial matcha made from the rare Gokou cultivar, grown and stone-milled in Kyoto. Rich, deep, velvety mouthfeel, and a signature earthy aroma.
Makes the best matcha lattes you’ve ever had.

Umami: strong
Bitterness: deep, very tasty
Texture: thick, lingering, almost suede-like
Foam: thick paste, not foamy

Packaging:

Matcha jar | 30g Icon for Refill | 30g

Refill | 30g

Product Variants

€33.00

We ship all over Cyprus, more details here.

Tea Character

Leaf Aroma

silky, creamy

Cup Aroma

gentle, sleek

Flavor

young asparagus, snow peas, raw cashew, cream

Tea Story

In Uji, tea is shaped as much by restraint as by technique. Fields are shaded weeks before harvest, reducing sunlight and slowing the growth of the leaves. Under these conditions, the plant produces more amino acids and less bitterness, creating the foundation for matcha.

The Samidori cultivar was developed in this region and remains relatively limited in production due to its low yield. It is valued for its balance—less sharp than some cultivars, with a softer structure and a naturally smooth texture.

At harvest, only the youngest leaves are selected. They are steamed immediately to preserve their green character, then dried without rolling to produce tencha, the raw material for matcha.

The leaves are refined—stems and veins removed—before being slowly ground between granite stones into a fine powder.

The result is a tea defined not by intensity, but by continuity. The texture holds, the flavor unfolds without sharp edges, and the finish remains steady. It reflects both the cultivar and the environment it comes from—controlled, deliberate, and shaped over time.