Sweet, nutty, and powerful - this single cultivar matcha, Okumidori is something you’ll want to savour. Its refreshing pea, edamame and seaweed flavour and bright green colour is reminiscent of late spring.

Harvest Date
May 2022

Region
Ishidera, Wazuka, Kyoto, Japan

Cultivar
Okumidori

Shading Period
30 days (Tana Shaded)

Altitude
380m above sea level

Tea Master
Nagatani Family

Brewing Directions

Fill your kettle with spring or filtered water and bring to about 75°C. Hotter water may result in a more bitter brew. Warm up your matcha bowl with hot water. Place your bamboo whisk inside the bowl of water to soften the bristles. This will help ensure the bristles don’t break when whisking. Discard hot water and dry your bowl with cloth. Scoop 2 grams or 1.5 teaspoons matcha with your bamboo scoop, about 1.5 scoops. Place matcha in your bowl. Optional: Place the matcha in a small fine mesh sieve over matcha bowl, and sift matcha evenly around the surface of the bowl. This is not necessary, but will ensure you won’t have any lumps in your matcha after whisking. Add 2-3oz or 60-90ml of hot water to your bowl. Begin whisking matcha vigorously in an “M” shape using your wrist, making sure your whisk doesn’t touch the bottom of your bowl. Whisk for about 30 seconds, or until your matcha has a frothy and uniform froth on the surface, like a good quality latte.

Enjoy!