Okumidori Matcha

Okumidori matcha has a strong and bold profile. A delight for frequent Matcha tea drinkers as it carries a little more depth.

Okumidori grows later in spring than its sister cultivar. “Oku” means later and ‘midori’ means spring harvest.

Therefore it develops a fuller taste as it is harvested in late May.

Vegetal and umami

Savory and bold

Underlying elements of green pea and mango

Origin: Wazuka, Kyoto

Cultivar: Okumidori

Producer: Obubu Tea Farms

Harvest: May, 2024

Appearance: Jade green in color

Texture: Rounded

Process: Steamed, dried, and ground

Made by slowly grinding Tencha leaves from the first harvest of the year on a stone mill, this is a magnificent Ceremonial Grade Matcha.

To make usucha matcha, a thinner, more frothy version of matcha, sift about 3 grams (roughly half a teaspoon) of matcha powder, add about 70 ml of water heated to around 80°C (176°F), and whisk vigorously until a smooth, frothy consistency is achieved.