Okumidori Matcha
Obubu Farm’s favorite matcha.
Okumidori matcha has a strong and bold profile. A delight for frequent Matcha tea drinkers as it carries a richness in depth and rounded body. This offering from the hills of Wazuka, Uji, Kyoto is a perfect balancing act of umami with earthy astringency, garden vegetal notes (think peas), and saline sweetness.
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. *Limited quantities available
Obubu Farm’s favorite matcha.
Okumidori matcha has a strong and bold profile. A delight for frequent Matcha tea drinkers as it carries a richness in depth and rounded body. This offering from the hills of Wazuka, Uji, Kyoto is a perfect balancing act of umami with earthy astringency, garden vegetal notes (think peas), and saline sweetness.
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. *Limited quantities available
Obubu Farm’s favorite matcha.
Okumidori matcha has a strong and bold profile. A delight for frequent Matcha tea drinkers as it carries a richness in depth and rounded body. This offering from the hills of Wazuka, Uji, Kyoto is a perfect balancing act of umami with earthy astringency, garden vegetal notes (think peas), and saline sweetness.
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. *Limited quantities available
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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, 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.
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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.