Name: 100% Organic Japanese Matcha – First Spring Harvest (50 g)
Brand: Premium Health Japan
SKU: ORG-JP-50G
Price: 33.00 AUD
Availability: InStock

Description
Flavour Notes
Key Features

This Okumidori matcha is a single-cultivar, ceremonial grade matcha made exclusively from certified organic Okumidori tea leaves grown in Wazuka, Kyoto. Produced on a historic 160-year-old family farm, it represents one of the most refined expressions of organic Uji matcha available today.

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, colour, and texture while maintaining a clean, elegant flavour.

The result is a smooth, refined matcha with gentle umami, mild sweetness, and very low bitterness. While designed primarily for ceremonial bowls, its natural creaminess also performs beautifully in high-quality matcha lattes, including preparations with milk or oat milk.

As organic, single-origin Okumidori matcha becomes increasingly rare in Uji, each seasonal batch is produced in limited quantities.

Colour
Deep jade green with exceptional clarity and brightness.

Texture
Silky, smooth, and finely milled, producing a naturally creamy texture when whisked.

Aroma
Fresh and green with subtle floral notes and hints of steamed greens.

Taste
Soft umami with gentle sweetness, a clean mid-palate, and almost no bitterness. Calm, balanced, and highly refined.

Ideal For
Ceremonial usucha, mindful daily matcha, and colour-rich matcha lattes.

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 flavour 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 its harmony rather than intensity. Where some cultivars emphasise depth or sharp sweetness, Okumidori delivers a calm, rounded flavour with a smooth finish.

Its profile is often described as gentle, creamy, and clean — making it an excellent choice for those who appreciate refinement, clarity, and consistency in ceremonial matcha. This balance is one reason Okumidori is frequently chosen for traditional preparation as well as for modern daily use.

Organic Cultivation in Wazuka, Kyoto

Producing organic, single-cultivar matcha at this level requires exceptional care. The tea plants are grown without synthetic pesticides or fertilisers, 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 flavour.

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 flavour and texture.

Thanks to its natural creaminess, Okumidori also pairs well with milk for refined matcha lattes, offering versatility without sacrificing its ceremonial character.

Person pouring whisked organic Uji matcha into a glass of milk to make a matcha latte.

Limited Organic Production

Because organic single-origin matcha requires extensive time and labour, 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.