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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.
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Vegetal and umami
Savory and bold
Underlying elements of green pea and mango
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Origin: Wazuka, Kyoto
Cultivar: Okumidori
Producer: Obubu Tea Farms
Harvest: May, 2025
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.
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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.
