Gokou: Difference between revisions

Line 1:

[[File:Yabukita-close.~~jpg~~|thumb|right|Yabukita leaves]]

[[File:Yabukita-close.webp|thumb|right|Yabukita leaves]]

'''Gokou''' (ごこう) is a Japanese cultivar that is particularly suitable for matcha and gyokuro due to its characteristics. It is characterised by a natural sweetness and an intense green colour. Both are further enhanced by shading. As Gokou is not particularly frost-resistant, it is mainly cultivated in southern regions of Japan, such as Uji and Kagoshima.

Revision as of 09:55, 5 July 2022 view source Diz (talk \| contribs) Bureaucrats, Administrators 2,589 edits Created page with "thumb\|right\|Yabukita leaves '''Gokou''' (ごこう) is a Japanese cultivar that is particularly suitable for matcha and gyokuro due to its charact..."		Latest revision as of 21:37, 15 January 2025 view source Diz (talk \| contribs) Bureaucrats, Administrators 2,589 edits No edit summary
Line 1:		Line 1:
	[[File:Yabukita-close.~~jpg~~\|thumb\|right\|Yabukita leaves]]		[[File:Yabukita-close.webp\|thumb\|right\|Yabukita leaves]]

	'''Gokou''' (ごこう) is a Japanese cultivar that is particularly suitable for matcha and gyokuro due to its characteristics. It is characterised by a natural sweetness and an intense green colour. Both are further enhanced by shading. As Gokou is not particularly frost-resistant, it is mainly cultivated in southern regions of Japan, such as Uji and Kagoshima.		'''Gokou''' (ごこう) is a Japanese cultivar that is particularly suitable for matcha and gyokuro due to its characteristics. It is characterised by a natural sweetness and an intense green colour. Both are further enhanced by shading. As Gokou is not particularly frost-resistant, it is mainly cultivated in southern regions of Japan, such as Uji and Kagoshima.