Premium Ceremonial Matcha (Okumidori Cultivar)

Description

A ceremonial matcha of uncommon depth, crafted from Okumidori tea leaves grown in Yame, Fukuoka, one of Japan's most revered tea regions. Where other cultivars reach for sweetness and delicacy, Okumidori goes deeper. This is a matcha for those who want to be grounded by their cup, not just refreshed by it.

It opens with a rich, earthy warmth, nutty, full-bodied, and deeply savoury, before settling into a round, satisfying umami that coats the palate and lingers with calm composure. The earthiness here is not incidental. It is the point. A natural expression of Okumidori's character and the mineral-rich soils of Yame: grounding, meditative, and quietly captivating.

• Best for: Usucha, koicha, mindful morning rituals, those who prefer depth over delicacy
• Cultivar: 100% Okumidori (single cultivar)
• Style: Earthy, full-bodied, deeply savoury
• Finish: Round, calm, and lingering umami

Dairy-Free, Gluten-Free, GMO-Free, Sugar-Free, Vegan, and Vegetarian.

As a natural single-cultivar matcha, each harvest may show slight differences in texture, taste, or colour. These variations reflect the climate of the season – proof of authenticity, never a compromise in quality.

A note on packaging: Tin and pouch colours may vary. Colours are assigned at random and cannot be selected at this time.

*The image is for reference purposes only. The actual colour may vary slightly due to differences in the seasonal batch.

Why Okumidori Cultivar?

Okumidori — meaning "deep green" in Japanese — is one of Japan's most celebrated single cultivars, registered in 1974 as a cross between Yabukita and Shizu-Inzatsu 131. It is admired by tea connoisseurs for one quality above all others: its depth. Where sweeter cultivars like Saemidori or Tsuyuhikari offer brightness and refinement, Okumidori offers presence.

Grown in Yame, Fukuoka, a region famous for the intensity of its shading practices and the richness of its mineral soil, this Okumidori develops a flavour profile that is grounded, nutty, and richly umami-forward. Think toasted sesame, green walnut, and the earthy depth of a forest floor after rain. This is matcha at its most elemental, and for the drinker who appreciates it, there is nothing quite like it.

Okumidori vs Other Cultivars

• Classic Flavour: Compared to the light and floral Tsuyuhikari, Okumidori offers a more traditional matcha flavour with a balanced bitterness and umami.
• Moderate Bitterness: Unlike the slightly sweeter Saemidori and Tsuyuhikari, Okumidori gives a more balanced taste with moderate bitterness.
• Versatile Profile: While Seimei is well-rounded, Okumidori stands out for its smooth, creamy texture and balanced flavour, suitable for both traditional and modern matcha preparations.
• Subtle Sweetness: Compared to the rich and creamy Saemidori, Okumidori has a slightly more pronounced umami with just a hint of sweetness, making it perfect for those who enjoy a classic, well-balanced matcha.

Note: This comparison is based on general perceptions and can vary depending on individual taste preferences.

How to Prepare

Usucha – Light & Frothy (1 Serve)

• Sift 2g (1 tsp) of matcha into a warm bowl.
• Add 60ml of water heated to 70°C.
• Whisk briskly in a zig-zag motion until a fine froth forms on top.

Koicha – Bold & Velvety (1 Serve)

• Sift 4g (2 tsp) of matcha into a warm bowl.
• Add 20ml of water (70°C) and knead with your whisk until smooth.
• Add another 20ml and whisk until thick and silky.

The Golden Matcha Ratio

• Base Ratio (4:40): 4g matcha + 40ml hot water (70°C)
• Hot Matcha Latte (200 ml): 4g matcha + 40ml hot water (70°C) + 160ml milk
• Iced Matcha Latte (300 ml): 6g matcha + 60ml hot water (70°C) + 240ml milk

*Whisk matcha with hot water before adding cold milk.

It is best to use our Bamboo Matcha Whisk and Glass Bowl with Spout.

Ingredients

Ceremonial-grade green tea fine powder

Character

• Thickness: Full and coating, substantial on the palate
• Sweetness: Subtle, underpinned by earthy warmth
• Umami: Deep and savoury, round and long-lasting
• Vegetal notes: Earthy, nutty, with hints of toasted sesame
• Astringency: Moderate and structured, resolving cleanly

Origin

Yame, Fukuoka, Japan