Okumidori, known for its deep green leaves and bold, full-bodied flavor, is a tea cultivar whose cultivation area has been expanding in recent years. Grown under shade, it develops a distinctive “kabuse” aroma, resulting in a cup rich with notes of white grapes and a lingering nutty finish.
Category: Senchamusehi (cultivated without pesticides and fertilizers)
Cultivar: Okumidori
Origin: Kyoto Prefecture
Harvest: May 2026
Net Weight: 30g
SKU:TS0926KMwh
* Package image for illustration purposes only.
Brewing Guidelines
This is how we brew this tea at Tearoom Toka. We offer these guidelines as a reference. Variations in water (hard or soft), leaf and water quantity, water temperature, and steeping time will effect the final flavor. Feel free to experiment and find the brew that best suits your taste.
Leaves: 8g
Water: 60ml
Temperature: starting from 37°C
Time: 90 sec
Add the tea leaves to a pre-warmed teapot. When the boiled water has cooled to the desired temperature, add and steep for the selected time. When pouring, the key is to decant each infusion down to the last drop. From the second infusion on, gradually raise the temperature of the hot water and shorten the extraction time. You may increase the amount of water as well.
Profile
Leaves
Color〈very dark green〉
Shape〈sword tip 〉
Fragrance〈passing through a field, wet green bamboo grass, cherry tomatoes〉
Taste〈butternut squash, pumpkin, grilled nori, scorched rice〉
Tea
Color〈lemon yellow〉
Fragrance (brewed tea) 〈warm, pumpkin, tomato〉
Fragrance (steeped leaves)〈potato, steamed lily bulb, boiled radish with miso〉
Sweetness〈pear, persimmon, yellow peach, refreshing 〉
Astringency〈calm, a faint note of sansho pepper, inner skin of white grapes〉
Umami〈pine nuts, konbu, sweet tomatoes, nori〉
Bitterness〈soft grass, lingering notes of soil, lettuce, pepper〉
Acidity〈lactic acid fermentation 〉
Pairing
Hour〈07:49 p.m.〉
Foods〈wagyu steak 〉