Okumidori has impressive deep green leaves and a strong tea flavor. It is a variety that cultivation area has been expanding in recent years. By growing it under cover, the unique Kabuse aroma is layered, resulting in a tea flavor with aroma of white grape and nuttiness that can be enjoyed for a long time.
* Package image for illustration purposes only.
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.
Temperature: starting from 37°C
Time: 100 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.
Color〈very dark green〉
Shape〈sword tip 〉
Fragrance〈passing through a field, wet green bamboo grass, cherry tomato〉
Taste〈butternut squash, pumpkin, grilled nori, scorched rice〉
Fragrance (brewed tea) 〈chewy and warm, pumpkin, tomato〉
Fragrance (steeped leaves)〈potato, steamed lily bulb, boiled radish with miso〉
Sweetness〈pear, persimmon, yellow peach, refreshing 〉
Astringency〈calm, sansho pepper somewhere〉
Umami〈pine nuts, konbu, ripe tomato, nori〉
Bitterness〈soft grass, lingering notes of soil, lettuce, chased by pepper〉
Acidity〈lactic acid fermentation 〉
Foods〈wagyu steak 〉