Okumidori Matcha

Sourced directly from Kagoshima, Japan — where generations of cultivation meet a landscape shaped by volcanic ash and fertile ground.

Okumidori, developed in 1974, is a modern cultivar originally bred to extend the harvest season — thriving in Kagoshima's mineral-rich volcanic soils, where the terroir enhances its signature vibrancy, resulting in an exceptionally rich green hue that defines the cultivar.

Bold in character yet refined in finish, its strength holds even in lattes — making it one of the most versatile expressions of matcha.

Strong umami and a layered depth with subtle nuttiness — full-bodied, intense and deeply green with a lingering finish.

- Sift 1g matcha for usucha or 3g for koicha or latte into a bowl.
- Add 60ml water for usucha or 30ml for koicha or latte at 75°C.
- Whisk vigorously in a W or zigzag motion for 30 seconds until frothy.
- Enjoy straight or add 120ml milk (hot or iced). Sweeten if desired

- Store in a cool, dry place, away from sunlight.
- Keep airtight.
- Temperature and humidity may affect the freshness and texture of the matcha.
- Refrigerate after opening for maximum flavour.