Okumidori Matcha

Experience the essence of Japanese tea artistry with this Ceremonial Grade Matcha, crafted by our friends at Obubu using the esteemed Okumidori cultivar. These tea bushes thrive on the slopes and in the valleys surrounding the picturesque village of Wazuka, not far from Uji. Kyoto and Uji in particular is renowned as the cradle of Japanese tea culture, with many famous teas like Matcha and Gyokuro originating here.

Okumidori is an excellent cultivar for making Matcha, offering a deep green color and a rich umami flavor to the tea. It’s the same cultivar used in our Hageshi Matcha, celebrated for its superior quality.

To create this exceptional Matcha, the tea leaves are shaded for three weeks using the traditional Tana method before being carefully harvested and processed into Tencha. The Tencha is then finely ground in stone mills to produce the delicate Matcha powder. The finished Matcha is packaged in an oxygen-free environment and stored refrigerated until delivery to preserve its freshness and flavor.

The manufacturer recommends enjoying this Matcha as both Koicha (thick Matcha) and Usucha (thin Matcha). However, we tend to prefer it as Koicha because it brings out the tea’s creaminess and depth of flavor even more profoundly.

Harvest season: Spring
Aroma: Savory, umami and a hint of coconut in the finish
Terroir: Wazuka, Kyoto, Japan
Variety: Okumidori
Preparation: approx. 2g Okumidori Matcha per serving, water temperature of 60 – 70°C