Gekkou Extra Superior Ceremonial Matcha

Deeply earthy, rich, and effortlessly smooth — Gekkou is our Extra Superior Ceremonial matcha for those who crave grounded intensity and savory warmth in every sip. This small-batch blend brings together the umami-dense elegance of Samidori, the nuttiness of Okumidori, and the velvet richness of Gokou — blended by Keisuke, a fifth-generation Uji tea maker whose family has cultivated and refined these cultivars for more than 125 years.

Unlike our single-cultivar offerings, Gekkou reflects the art of composition. It’s a deeply flavorful, creamy matcha that shines in traditional usucha and is frankly too good to indulge in lattes. Shade-grown for over 25 days and stone-milled in small batches, this ceremonial-grade matcha is as soulful as it is satisfying.

Flavor: Earthy, savory, subtle roasted grain
Texture: Creamy, grounded, soft finish
Color: Muted emerald with rich undertones

Gekkou is crafted in Ujitawara, Kyoto Prefecture, on a fifth-generation family farm nestled in the hills where tencha fields roll along the ridgelines. Keisuke grew up in these fields, learning to read the plants by touch and scent rather than by textbook — watching how Samidori, Okumidori, and Gokou each respond differently to shade, soil, and season.

By harvesting once each year from his best blocks and sending only the top leaf to be steamed and dried as tencha, Keisuke preserves the character of each cultivar before bringing them together under his own blending style. Gekkou is his signature evening blend — a matcha meant to feel calm, grounded, and quietly luminous.

Usucha (Thin Tea): Whisk 1–2 tsp with 2–3 oz of water at 160–170°F for a deeply grounding cup that highlights Gekkou’s creamy, savory warmth.

Gekkou is a careful fusion of three iconic Uji cultivars — Samidori, Okumidori, and Gokou — brought together by a tea artisan from one of Uji’s long-established farming families. Rather than following a fixed formula, Keisuke blends by feel: balancing the sweetness of Samidori, the roundness of Okumidori, and the velvet body of Gokou until the cup lands in a place that feels both familiar and profound.

Full-bodied, comforting, and quietly luxurious — this is everyday excellence.

Gekkou is stone-ground once per month in limited quantities to preserve peak freshness and aroma. Each release is small, intentional, and quickly spoken for.

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