Matcha

Okumidori Matcha

Single-estate, single-cultivar matcha. Classified as yamacha within Uji matcha, it is known for its rich aroma.

Mellow

Umami

¥ 5,800 Tax included

Net weight

SHIPPING & DELIVERY

Delivery: 5–7 days / DHL or Japan Post

Customs duties: payable on arrival / follow your shipment with the tracking number

Returns: accepted within 7 days of arrival for unopened, unused items only

OUR TEA STORY

One Field, One Cultivar

Tea grown in the Uji region falls into two types: yamacha, grown in the mountains, and hamacha, grown on the sandy riverbanks of the Uji and Kizu rivers. Yamacha is known for its refined aroma and clean taste. Yuyadani in Ujitawara, the birthplace of sencha, has long been known as the yamacha area with the finest aroma. The wind that blows constantly through the valley wraps around the bushes and protects them from frost. Annual rainfall is only about 1,000 mm, very low for a Japanese tea region. As a result, the bushes grow slowly, and their aroma and flavor become concentrated and rich.

This matcha is made only from Okumidori grown in Ninotani Okumidori, a tea field of about 1,500㎡ in Oku-ninotani, Yuyadani. It is a single-origin matcha, made from one field and one cultivar. The bushes are about 40 years old and are rooted in Cenozoic marine sedimentary rock.

No pesticides have been used since 2020. We fertilize with organic fertilizers such as rice-bran bokashi, and the leaves are ground on a stone mill. We harvest only about 50 kg a year. We hope you enjoy the rich aroma of yamacha and the mellow umami of Okumidori.

Estimated age About 40 years

Harvest Machine-harvested

Fertilizer Rice-bran bokashi, organic fertilizer

Pesticides None used (since 2020)

HOW TO BREW

Whisk briskly with water that has cooled a little.
Too hot and the bitterness rises; too cool and the foam will not form finely.

Infusion	TEMPERATURE	WATER	Matcha	Whisking time	TASTING NOTES
Usucha, one serving	80℃	60ml	2g	15 sec	Umami and gentle bitterness overlap

Water amount, temperature and time are guidelines. Adjust them to your taste.

For a smooth bowl

Sift the matcha through a tea strainer first. Fill the bowl with hot water to warm it, dip the whisk tips, then discard the water and wipe the bowl dry. Add the matcha, pour in the water, and whisk briskly back and forth in small strokes.

For koicha, use 4g to 30ml and knead rather than whisk.

About water

With hard water, matcha will not foam finely and the taste turns sharp. Use soft or low-mineral drinking water; hardness of 50 mg/L or less is the guide.