Okumidori (ćććæć©ć) is a highly regarded cultivar known for its strong umami profile and vibrant green color. Shade grown for 24 days before harvest (ooishita saibai), it develops a smooth, mellow taste with moderateĀ umamiĀ and gentle sweetness, complemented by a refreshing, floral and nutty aroma.
Unlike cultivars such as Yabukita, Okumidori stands out for its clean finish and lower bitterness, making it versatile for bothĀ usuchaĀ (thin tea) and latte style matcha. Its stribg flavor and vivid hue have make it a favorite among tea masters and everyday matcha drinkers alike.
For a traditional experience, we recommend preparing it as usucha: sift 1.5ā2g of matcha into a chawan, then whisk vigorously with 60ml of water heated to 70ā80Ā°C (158ā176Ā°F) using a chasen.
For matcha latte, blend 2 tsp with 60ml hot water and top with 200ml of a milk base of your choice. Avoid boiling water, as it will mask the matcha's subtle aromatics and "burn" the matcha.
Yes, our matcha is shade grown and stone milled from pureĀ tenchaĀ leaves without additives or artificial flavorings. Due to its naturally lower bitterness and high amino acid content, itās gentle on the stomach and provides sustained energy without the crash typical of synthetic stimulants. It containsĀ catechins,Ā chlorophyll, andĀ L-Theanine, making it suitable for daily consumption.
Our Okumidori is cultivated in the Wazuka region of Kyoto Prefecture, an area renowned for producing high-gradeĀ tencha. The plants are shaded under traditional straw canopies (tana) to enhance color and umami before harvest. Young leaves are hand-picked during the first flush (ichibancha), then steamed, dried, and carefully de-stemmed intoĀ tencha. The final milling is performed on granite stone mills (ishi-usu), yielding a fine, vibrant matcha with a smooth, balanced profile and low bitterness characteristic of the Okumidori cultivar.