The tea cultivar Okumidori, whose mother plant is Shizuoka’s Yabukita, is characterized by its deep green leaves and powerful umami. With almost no bitterness or astringency, it fills the mouth with a rich, rounded flavor and umami reminiscent of white beans, pistachios, and sweet corn. Its aroma gently complements a calm yet weighty drinking experience. You may be surprised that organically grown matcha can express such refined, multi-layered depth of flavor.
Category: Matcha (Sehi)
Cultivar: Okumidori
Origin: Wazuka, Kyoto Prefecture
Net Weight: 20g
＊The package image is for reference only.
Brewing Guidelines
Leaves: 2g
Water: 60ml
Temperature: starting from 75°C
Profile
Leaves
Color〈young leaves green〉
Shape〈fine powder〉
Fragrance〈japanese mugwort, mushroom, ganache, sweet red bean paste, wheat〉
Taste〈tuna, roasted seaweed〉
Tea
Color〈young leaves green〉
Fragrance (brewed tea)〈white corn, white sesame seeds, a lettuce field after the rain〉
Sweetness〈white clover honey, white azuki bean paste, cashew nuts〉
Astringency〈spring mountain vegetables, steamed spinach〉
Umami〈pistachios, white kidney beans, olive oil, steamed broccoli〉
Bitterness〈buckwheat flour, almond skins〉
Acidity〈grilled tomatoes, green apples〉
Pairing
Hour〈09:18a.m.〉
Sweets〈raisin butter sandwich〉