041 Okumidori – ceremonial matcha

The smell is reminiscent of pink spring flowers with a hint of fresh apple

The taste is impressive with a rich texture that is slightly reminiscent of persimmons. In the taste you will feel green apple, sweet young corn and peas.

Okumidori is a type of tea that was first bred in Japan in 1974. It was developed by combining different tea genotypes, including Yabukita, Shizu-Inzatsu 131, Choshun and Sochi. The result of this crossing was a variety with light green leaves and a bright, rich aroma.

The word "Okumidori" is composed of two Japanese words: "oku" means "enough" or "satisfactory" and "midori" means "green", so it literally translates as "pretty green". This name was chosen because the leaves of this tea have a rich green color.

The Okumidori variety is one of the most popular varieties of tea in Japan, and it is also widely known outside of Japan. It is grown in various regions of Japan, in particular, in Shizuoka province, which is famous for its tea plantations.

Okumidori tea is usually grown in the mountains at an altitude of about 500 meters above sea level. This type of tea has an exquisite aroma with subtle notes of vegetables and fruits, as well as a slight bitterness, making it one of the most popular types of tea in Japan.

Okumidori monocultivation (おくみどり 奥緑) that has undergone double shading, 50 days of grafting in the shade. Spring collection.

by Master Yuta Oka, Izumo Seicha Farm, Izumo City, Shimane Prefecture, Japan

Fresh matcha tea:

• Reduces stress levels and helps tune in to alpha waves
• Relaxes the mind and increases concentration
• Actively fights against inflammation and normalizes blood pressure
• Helps to focus
• It works as a natural antiseptic for our body due to the high content of catechins