Okumidori Matcha (25g)

¥1,900

Rich and savory, Okumidori is delicately sweet with underlying elements of green pea and mango. Jade-green in the cup, it has a subtle coconut aroma. Made by slowly grinding Tencha leaves from the first harvest of the year on a stone mill, this is a magnificent Ceremonial Grade Matcha.

Taste: Umami
Body: Rich
Texture: Rounded
Length: Long
Harvest: May
Tea Cultivar: Okumidori
Origin: Wazuka
Cultivation: Shaded
Processing: Steamed, Dried, Ground

Description

What is Matcha?

Matcha

Matcha (抹茶) is a fine powder made from whole ground tealeaves, and is distinctive in its rich flavour and deep green colour. The young shoots are shaded for 3-4 weeks, and after harvesting and drying the stems and veins are removed from the leaf to make Tencha. This is then ground into a powder using a stone mill or ball mill. Traditionally, Matcha is prepared by dissolving the powder in hot water, and a bamboo whisk (chasen) is used to froth up the mixture to achieve a smooth and creamy texture. Matcha plays an important part in the Japanese tea ceremony, the Sado or “the way of tea”, where tea preparation is used to emphasise beauty, simplicity and tranquility.

 

Farmer Profile

Akky-san Farming Tea

Akihiro “Akky” Kita is our president and lead farmer here at Obubu. His desire to make this tea available to the general public is the foundation of Kyoto Obubu Tea Farms. In college, Akky took up a part-time job as a farmhand in Wazuka, and fell in love with the tea of this region. He made the decision then to leave college and devote his time to mastering the art of tea farming. Recognising the need for independent farmers like himself to spread the joy of drinking Japanese tea, he travels each year during the winter off-season to bring Japanese tea to people all over the world.
 

 

How to Make Matcha

Additional information

Weight 75 g

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