Samidori vs Gokou
The two principal Uji matcha cultivars, and they are usually blended precisely because they do different jobs. Samidori supplies body and Gokou supplies aroma, and a single-cultivar matcha from either is the exception rather than the norm.
cultivar
What is being compared
Point by point
| Aspect | Samidori | Gokou |
|---|---|---|
| What it contributes | A rounded, less aggressive umami and consistent stone-milling behaviour. | A pronounced marine, seaweed-like aroma under shade. |
| Used alone | Pleasant and slightly anonymous. | Divisive. The marine note is strong enough to split drinkers sharply. |
| In a blend | The body. | The aroma. |
| Origin | A Uji cultivar. | A Uji cultivar selected from seed. |
| Under shading | Develops depth without the marine push. | Develops a marine character Yabukita does not. |
| What a strong marine note means | Not this cultivar dominating. | A cultivar characteristic, not a fault of the tea or of the water. |
The short answer
If a matcha has tasted strongly of the sea and that was unwelcome, the cause is usually cultivar rather than grade or preparation. Single-cultivar Samidori is the straightforward answer, and blends exist because most people want some of both.
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