Organic Okumidori Matcha from Wazuka, Kyoto
JAS Certified · First Spring Harvest · Ceremonial Grade
Made from certified organic Okumidori tea leaves grown on a 160-year-old family farm in Wazuka, Kyoto, this single-cultivar Okumidori matcha is a ceremonial grade expression of one of Uji's most refined organic teas.
The Okumidori cultivar is prized for its calm, balanced character and naturally vibrant green color. After several weeks of shade growing, the first spring harvest leaves are processed into tencha and stone-milled in small batches into a fine powder. This careful approach preserves aroma, color, and texture while maintaining a clean, elegant flavor.
The result is smooth and refined: gentle umami, mild sweetness, and very low bitterness. Built for ceremonial bowls, but its natural creaminess also works beautifully in high-quality matcha lattes with milk or oat milk.
As organic, single-origin Okumidori matcha becomes increasingly rare in Uji, each seasonal batch is produced in limited quantities.
Color
Deep, richly saturated jade green with excellent clarity.
Texture
Silky and finely milled, with a full, rounded body when whisked.
Aroma
Fresh and green, with gentle floral notes and a savory hint of steamed greens.
Taste
Rounded umami with gentle sweetness, a calm mid-palate, and almost no bitterness — balanced and deep rather than bright.
Ideal For
Ceremonial usucha and refined daily drinking — ideal if you prefer depth and balance over sweetness.
✓ 100% Okumidori cultivar
✓ Certified organic under JAS standards
✓ First spring harvest (ichibancha)
✓ Single-origin matcha from Wazuka, Kyoto
✓ Shade-grown tea leaves, stone-ground into a fine powder
✓ Smooth flavor profile with low astringency
✓ Limited annual production
✓ Packed fresh in a resealable 30 g tin for freshness
A beautifully balanced ceremonial grade matcha that highlights the elegant nature of Okumidori.
Okumidori Matcha: A Cultivar Known for Balance
Among Uji cultivars, Okumidori matcha is admired for harmony over intensity. Where some cultivars push vivid color or sharp sweetness, Okumidori stays calm and rounded, with a smooth finish.
The profile is gentle, creamy, and clean — a strong fit for anyone who values refinement, clarity, and consistency in ceremonial matcha. Where a cultivar like Saemidori is prized for vivid color and pronounced sweetness, Okumidori sits at the balanced, rounded end of the spectrum — depth and harmony over brightness — which is why it works equally well for traditional preparation and modern daily drinking.
Organic Cultivation in Wazuka, Kyoto
Producing organic, single-cultivar matcha at this level takes exceptional care. The tea plants grow without synthetic pesticides or fertilizers — relying instead on long-term soil health, careful shade management, and slow cultivation.
On this multigenerational farm in Wazuka, these methods are preserved with deliberate restraint. The result is a certified organic matcha that tastes natural and pure — a direct reflection of its environment and cultivation.
Crafted from the First Spring Harvest
Only the earliest spring leaves are selected for this matcha, harvested at their peak when amino acids such as L-theanine are highest. After shading, the leaves are processed into tencha and stone-milled slowly to preserve their delicate structure.
This traditional method creates a matcha that whisks easily with hot water (not boiling), producing a smooth, frothy bowl with a rich yet restrained flavor.
Preparation and Enjoyment
For a traditional bowl, whisk 1–2 grams of matcha powder with hot water until smooth and lightly frothy. Avoid boiling water to protect flavor and texture.
Thanks to its natural creaminess, Okumidori also pairs well with milk for refined matcha lattes, offering versatility without sacrificing its ceremonial character.
Limited Organic Production
Because organic single-origin matcha requires extensive time and labor, only a small quantity of Okumidori is produced each year. Once the seasonal batch is sold out, it cannot be replenished until the next spring harvest.
Packaging and Freshness
Each 30 g tin is sealed to protect color, aroma, and freshness. Refrigerate after opening and use within 1–2 months for best results.
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Frequently Asked Questions
Common questions about this Okumidori matcha
How do I prepare this matcha?
For a traditional bowl (usucha), sift 1–2 grams of matcha into a warm chawan, add about 60–70 ml of hot water (not boiling — around 75–80°C / 165–175°F), and whisk briskly with a chasen in a "W" or "M" motion until a fine layer of foam forms on the surface.
Avoid boiling water. Heat above 85°C extracts excess tannins and dulls the flavor. For best results, let kettle water rest for 60–90 seconds after boiling before pouring.
What's the difference between ceremonial and culinary grade?
Ceremonial grade matcha is made from the youngest, most tender first-harvest leaves, stone-milled slowly to preserve aroma and texture. It is intended for drinking on its own, whisked with water, where its full character is on display.
Culinary grade matcha typically uses later harvests and is designed to stand up to other ingredients — milk, sugar, baked goods, ice cream — where a more robust, slightly bitter profile is desirable.
This Okumidori is ceremonial grade. Its calm, balanced flavor is at its best in a bowl, though its natural creaminess also performs well in high-quality lattes.
How long does this matcha last after opening?
For best flavor and color, use within 1–2 months after opening, kept refrigerated in the sealed tin.
Matcha is light- and oxygen-sensitive. Once opened, oxidation begins immediately and slowly dulls both the bright green color and the fresh, vegetal aroma. Refrigeration slows this process significantly.
Before opening, an unopened tin stays fresh for around 12 months from the harvest date when stored cool and dark. Each batch carries a best-before date on the packaging.
Can I use this matcha in lattes?
Yes. While Okumidori is designed for ceremonial preparation, its natural creaminess and low bitterness make it well-suited to high-quality lattes — both with dairy milk and with oat milk in particular.
For a latte, whisk 1.5–2 grams of matcha with a small amount of hot water to make a smooth paste first, then add warmed milk on top. This prevents clumping and preserves the bright green color.
That said, if you primarily drink matcha lattes daily, a culinary-grade matcha may be a more economical choice. We carry both — get in touch if you'd like a recommendation.
What does "single-cultivar" actually mean?
Most commercial matcha is a blend — leaves from multiple cultivars combined to create a consistent house flavor profile year after year. Blending is a craft in its own right, but it averages out the distinctive character of individual cultivars.
Single-cultivar matcha uses leaves from one specific tea variety — in this case, Okumidori. The resulting flavor is more distinctly the cultivar's own: calm, rounded, with the slight floral lift that Okumidori is known for.
Single-cultivar matcha is less common in Uji because it requires the farm and producer to manage harvests separately rather than combining stocks. It rewards the extra care with clearer character in the bowl.
Why is this matcha produced in limited quantities?
Three reasons.
First, this matcha comes from a single 160-year-old family farm in Wazuka — not a regional cooperative. The farm's total annual yield is small by industry standards.
Second, it uses only the first spring harvest (ichibancha). Later harvests from the same fields produce different teas; this matcha is not made from them.
Third, the leaves are certified organic and single-cultivar — both of which constrain yields further compared to conventional, blended production.
When a seasonal batch sells through, we wait until the next spring. There is no way to accelerate the cycle without compromising what makes this matcha what it is.
Is matcha caffeinated?
Yes. Matcha contains caffeine — roughly 30–70 mg per gram of powder, depending on the cultivar and harvest. A standard bowl made with 1–2 grams therefore contains somewhere between 30 mg and 140 mg of caffeine.
For comparison, a typical cup of brewed coffee contains around 80–100 mg, and a cup of green tea around 25–30 mg.
Matcha's caffeine is generally experienced differently from coffee's, because matcha also contains L-theanine, an amino acid that promotes a calmer, more sustained kind of alertness. Many people who find coffee jittery find matcha smoother — though sensitivities vary, and we always recommend listening to your own response.
