Матча Окумідорі церемоніальна – яскраво зелений, купити Україна / Ceremonial matcha grade Okumidori (Hakakuten) from Maruyasu tea farm buy in Ukraine
Матча Окумідорі елітного грейду – яскраво зелений, з нотами Амаранту, Горошку, Арахісу, Винограду, купити Україна / Ceremonial matcha grade Okumidori (Hakakuten) from Maruyasu tea farm buy in Ukraine
JAS Органічний церемоніальний матча Окумідорі весняного врожаю, затінений рисом та бамбуком купити Matcher.store
JAS Органічний церемоніальний матча Окумідорі весняного врожаю, затінений рисом та бамбуком купити Matcher.store
🏆 TEA-CHAMPION

005 JAS Okumidori elite matcha

₴2,099.00

5 reviews
Weight

Okumidori farm monovariety of matcha for making usucha and koicha, traditional shade-grown form - Honzu 40 days. Currently, this method is rarely used due to a lot of tedious work, so tea grown in this way has a limited amount and a unique taste. Hondzu requires a covering of several layers of thatch, usually rice and reed bamboo screens handmade.



This Okumidori is grown according to JAS standards, that is, completely organic, without the use of artificial fertilizers. 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

This tea has an incredibly light and at the same time sweet bouquet

Aroma: sweet and creamy, with a hint of vanilla and artichokes

Taste: has a delicate chocolate taste, with a note of nori with a sweet aftertaste of roasted nuts
More about cultivation

Okumidori is a Japanese monovariety of tea that has gained popularity due to its unique properties and exceptional quality. The variety was created in 1974 in Kagoshima Prefecture, by breeding and crossing Yabukit with other types of tea. The name "Okumidori" translates as "deep green", which emphasizes the rich color of the leaves and infusion.


Okumidori has a richer, sweeter taste with soft tannins that create a balanced and refined profile. The leaves of this variety are bright green, dense and shiny, which indicates a high content of chlorophyll. Due to this, the variety is ideal for making premium matcha and sencha. Okumidori infusion has a bright emerald color and a delicate, fresh aroma with notes of flowers and herbs.


This variety is often grown in shade to enhance umami and provide a richer flavor. Okumidori is known for its resistance to disease and pests, making it ideal for growing in various regions of Japan, including Kagoshima, Uji and Mie. However, it requires careful care, as it is sensitive to frost.

Okumidori is usually harvested by hand, especially when it comes to producing high-quality matcha. This approach allows you to preserve the integrity of the leaves and ensure maximum quality.

Okumidori monocultivation that has undergone double shading by the Honzu method

𖡡 Japan, Koka-shi by Master Yuta Oka, Izumo Seicha Farm, Izumo City, Shimane Prefecture, Japan
Storage conditions
  1. Store your matcha in a cool, dark place
  2. Avoid temperature changes and condensation
  3. Store in a sealed environment, away from light
  4. Try to "squeeze" excess air out of the package before closing
  5. We advise you to consume the tea within 28 days after opening

Freshness is the key to taste and quality

Learn more about tea storage
View details

Grinding method:
Millstones 石臼

  • Japan, Koka-shi

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

500m above sea level
2025 Harvest

How to prepare matcha?

Sieve 1.5-2 g of matcha

For pochtak, it is necessary to measure 1-2 measuring spoons of Chasak or 2 g of matcha and sift into a dry, warm bowl ( chavan ) to saturate the tea with air and avoid lumps

How to prepare matcha?

Matcha Latte

  1. Add 30 g of water 60-80°C
  2. Using a W-like motion, beat Chasen with a bamboo whisk for 40 seconds until fluffy
  3. Use 150-200 ml of warm or cool alternative milk (or even fresh or tonic)
  4. If desired, you can add maple syrup, honey or collagen

View the video recipe →

Matcha kit Clay x Kyiv матча набір, набір для приготування матча
How to prepare matcha?

For a traditional match

Or as it is customary to call Usucha - fine tea:

  1. Add 60-90 g of water 60-70°C
  2. Using a W-like motion, beat Chasen with a bamboo whisk for 40 seconds until fluffy
  3. Avoid strong pressure with the tip on the bottom of the bowl
  4. At the end, slow down by popping the big bubbles

View the video recipe →

How to prepare matcha?

Professional level

Try Koicha - thick tea:

  1. For 4 g of matcha, add 30-40 g of water below 60°C.
  2. Using slow, gentle movements reminiscent of a figure eight, gently rub the Chasen with a bamboo whisk for 2-3 minutes until a gentle, uniform texture
  3. Use Chasen carefully so as not to damage it, or we can recommend Fugetsu Resin Chasen
  4. After the formation of a jelly texture, the drink is ready. Enjoy without hurrying.

View the video recipe →
How to prepare matcha?

Sieve 1.5-2 g of matcha

For pochtak, it is necessary to measure 1-2 measuring spoons of Chasak or 2 g of matcha and sift into a dry, warm bowl ( chavan ) to saturate the tea with air and avoid lumps

Matcha Latte

  1. Add 30 g of water 60-80°C
  2. Using a W-like motion, beat Chasen with a bamboo whisk for 40 seconds until fluffy
  3. Use 150-200 ml of warm or cool alternative milk (or even fresh or tonic)
  4. If desired, you can add maple syrup, honey or collagen

View the video recipe →

For a traditional match

Or as it is customary to call Usucha - fine tea:

  1. Add 60-90 g of water 60-70°C
  2. Using a W-like motion, beat Chasen with a bamboo whisk for 40 seconds until fluffy
  3. Avoid strong pressure with the tip on the bottom of the bowl
  4. At the end, slow down by popping the big bubbles

View the video recipe →

Professional level

Try Koicha - thick tea:

  1. For 4 g of matcha, add 30-40 g of water below 60°C.
  2. Using slow, gentle movements reminiscent of a figure eight, gently rub the Chasen with a bamboo whisk for 2-3 minutes until a gentle, uniform texture
  3. Use Chasen carefully so as not to damage it, or we can recommend Fugetsu Resin Chasen
  4. After the formation of a jelly texture, the drink is ready. Enjoy without hurrying.

View the video recipe →
Фермер Ясухару Маено, чайна плантація ферми Маруясу ( Oumi Maruyasu) , дистрибутор Matcher.store – префетура Шига. Цучіяма, Асамія, Кока – чайні регіони де вирощується чай для Matcher.store/
by Master Yuta Oka, Izumo Seicha Farm, Izumo City, Shimane Prefecture, Japan

Japan, Koka-shi

A match with over 100 years of history

Maruyasu Tea Farm is located in Koka City, Tsuchiyama district, Shiga Prefecture. Currently, it is the largest Matcher.store farm, as it includes the area of three whole villages.

This area is one of the oldest in Japan where high-quality tea has been grown since the Nara period (8th century). The farm was founded over 130 years ago and has been passing down the secrets of tea cultivation from generation to generation.

Today, the farm is managed by Yasuharu Maeno, a fourth-generation farmer of the Maeno family. His mission is to preserve traditional Japanese tea production and improve cultivation methods that combine environmental sustainability and high quality.

The tea grown in Tsuchiyama is known as Tochiyamacha and is part of Ōmi-cha – tea produced in Shiga Prefecture. The region is located in a mountainous area at an altitude of 300-400 m above sea level, which creates ideal conditions for growing tea. It is warm during the day and cool at night, which contributes to the development of a complex flavor profile in the tea.

Read more about the farm