Grown and ground in Wazuka, Kyoto and shaded for four weeks, this Matcha has a strong and bold profile, with a rich depth and rounded body, a slight vegetal note, light astringency and a slightly salty umami sweetness.
Okumidori (おくみどり・奥緑) means "deep green". Our Okumidori is the only single cultivar Matcha we carry, as the rest of our Matcha range is blended, and it is suitable as Usucha, Koicha, or Pure Matcha.
Taste Notes:
- Strong and bold, with a rich depth
- Rounded body
- Slight vegetal note
- Light astringency
- A slightly salty umami sweetness
Name: Okumidori Matcha
Ingredients: 100% Tencha
Cultivar: Okumidori
Harvest: Spring, 4 weeks shading
Origin: Wazuka, Kyoto, Japan
Brewing:
Usucha (Thin Matcha)
- Sift Matcha: Use 2 g (0.07 oz) of matcha powder, equivalent to 1.5 heaping tea ladles or 1 level teaspoon.
- Add Hot Water: Pour 60 mL (2 oz) of hot water at a temperature of about 80°C (176°F). To achieve this, first pour boiling water into a teacup to cool it down to the desired temperature, then pour it into the tea bowl.
- Whisk: Vigorously whisk the mixture for about 15 seconds, making an "M" shape with the whisk. This creates a light, frothy layer on top of the tea
Iced Matcha
- Sift Matcha: Sift 3g of matcha powder into a bowl to remove lumps.
- Whisk with Water: Add 50 mL of hot water (around 80°C) and whisk until smooth and frothy.
- Prepare Cup: Add 150ml of cold water with ice, pour the matcha on top
