Okumidori (おくみどり) 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 moderate umami 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 both usucha (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 1.5–2g of matcha into a chawan, then whisk vigorously with 60ml of water heated to 70–80°C (158–176°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 pure tencha leaves without additives or artificial flavorings. Due to its naturally lower bitterness and high amino acid content, it’s gentle on the stomach and provides sustained energy without the crash typical of synthetic stimulants. It contains catechins, chlorophyll, and 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-grade 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 into 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.