Sourced from a revered family of Matcha makers in the heart of Uji, this 2024 Okumidori is the pinnacle of our Matcha offerings—crafted for those seeking exceptional depth, texture, and aromatics. Made from the youngest spring leaves of the Okumidori cultivar, this Matcha delivers a peerless experience whether prepared as Usucha or Koicha.
The dry powder is a deep, radiant emerald green—an immediate sign of quality and freshness. On the nose, you'll find warm, comforting notes of malted milk, almond brittle, and parma violets, lifted by a trace of cool mountain air. Once whisked, the liquor reveals a vibrant kiwi green hue and an ultra-soft, round mouthfeel that glides effortlessly across the palate.
Flavor-wise, it offers an indulgent profile of whipped cream, peanut butter, silken tofu, and subtle lime jelly fruitiness. The finish is long, creamy, and cooling, with a sweet herbal lift reminiscent of fresh Mountain Dew. Even the empty cup leaves behind aromas of caramel, warm milk, and jelly babies—sweet, nostalgic, and utterly comforting.
This Matcha delivers not just taste but sensation—offering a bright yet meditative energy that centers the mind while lifting the mood. It’s a rare expression of Okumidori and a benchmark for what truly exceptional Matcha can be.
Cultivar: Okumidori
Origin: Uji, Kyoto, Japan
Elevation: ~380m
Picking: Young spring leaves
Season: 25th May 2024
Master's Matcha
For Usucha use a teaspoon (two Chashaku scoops) placed in a bowl or Chawan for 60-70ml of water.
First, make a paste with a splash of warm water (between 70-80 degrees C or 160-175 F) then whisk 50-60ml of water and whisk in a W motion until smooth and frothy.
For Koicha (a much thicker and intense drink) use double the matcha with about 40ml of water and whisk slowly to make a smooth drink without froth.
