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041 Okumidori – ceremonial matcha

041 Okumidori – ceremonial matcha

  • 20-25 servings
  • 40 g happiness
Regular price ₴860.00 UAH
Regular price Sale price ₴860.00 UAH
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Farmer's monovariety Okumidori for the preparation of usucha, as well as the combination in cocktails, gained its worldwide fame for its light fruity sourness.

Okumidori is a variety that ripens quite late. Okumidori's leaf picking period starts eight days later than Yabukita's, and the germination period starts 11 days later than Yabukita's. Okumidori sprouts harden quite slowly compared to other varieties of Japanese tea, but it gives an exceptional yield and grows beautifully.

- therefore, the matcha made from it received double shading and a deeper taste

Taste description

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.

History of cultivation

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.

More about cultivation

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

Useful properties

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

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Як приготувати матча Окумідорі?

1. Heat the chawan and chasen with warm water, but not boiling water
2. Wipe the bowl dry
3. Sieve 1.5 g of matcha through a sieve so that there are no lumps
4. Add 90g of 80°C / 176°F water
5. With active movements reminiscent of W, beat for 40 seconds.
6. At the end, slow down while popping the big bubbles
7. Enjoy, feel free to sip

Or a matcha latte:
1. Sift 2 g of matcha through a sieve to avoid lumps
2. Add 30g of 80°C / 176°F water
3. Active movements resembling W for 40 seconds.
4. Use warm or cold milk, add to dishes and mix with ready-made matcha
5. If desired, you can add maple syrup, honey or collagen
6. Enjoy