Kyōtanabe Gokou Matcha
RishouenFrom the rich soil of Kyōtanabe comes this clear expression of Gokou's signature aroma and flavour, with a deep body and notes of fresh edamame.
Located southwest of Uji City (宇治市), the fields and hills of Kyōtanabe (京田辺) are known for producing high quality tencha and gyokuro as some of the prime ingredients in Ujicha blends.
Producer: Rishouen
Region: Kyōtanabe, Kyōto
Cultivar: Gokou
Harvested: May, 2025
Picking: Hand-picked
Located southwest of Uji City (宇治市), the fields and hills of Kyōtanabe (京田辺) are known for producing high quality tencha and gyokuro as some of the prime ingredients in Ujicha blends.
Gokou was selected from an Uji zairai in the early 1950s. Despite its age, it is still an unregistered cultivar that is nonetheless popular in Kyoto for use in gyokuro and matcha production. Its leaves are relatively thin, making them ideal for shaded tea production and produce a yield comparable to Yabukita.
Gokou has a very strong character which means it is rarely sold unblended. Mellow in taste with a deep but not overpowering umami, Gokou's most distinct characteristic is its unique, fruity aroma, which stands out when sold as a single cultivar tea.
Brewing Instructions
Usucha
Thin Tea
Heat water to 70º C (158º F)
Add 70 ml (2.4 oz) of water to 2 g (2 tea scoops) of sifted matcha
Whisk briskly in a back and forth motion for about 20 seconds
Koicha
Thick Tea
Heat water to 85º C (185º F)
Add 30 ml (1 oz) of water to 4 g (3-4 tea scoops) of sifted matcha
Knead the tea in a circular motion until smooth and glossy
Rishouen (利招園)
Descended from a family of tea farmers, the head of Rishouen, Koji Kagata now focuses on working with high-grade tencha producers in Uji and the greater Kyoto tea producing region to create top-tier matcha blends suitable for use both inside the tearoom and in day-to-day life. As a practitioner of the Japanese tea ceremony himself, Kagata-san has a keen sense for blending exquisite matcha for usucha and koicha
Rishouen (利招園) is a small, family owned tea producer located in Uji, Kyoto. Founded in 1947, they specialise in selecting tencha from the best fields in Kyoto before skillfully fine-tuning blend recipes and flavour profiles to produce high-grade matcha