Gokou: Difference between revisions
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[[File:Yabukita-close. | [[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. | ||
Latest revision as of 21:37, 15 January 2025
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.