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MATCHA KAGOSHIMA OKUMIDORI 30g
Ceremonial Grade
Matcha Okumidori, which means “deep green”, is celebrated for its very vibrant jade-green color. Okumidori offers a balanced taste with a strong Umami in perfect harmony with fresh aroma.
Made by slowly grinding Tencha leaves from the first harvest of the year on a stone mill, this is a magnificent Ceremonial Grade Matcha.
Packaging:
Our amber Biophotonic Glass jar makes a great reusable, airtight, light-proof and eco-friendly container to store our Matcha.
It protects the tea from UV light and maintains freshness.
It is easily recyclable and intended to be refilled.
Biophotonic glass, also known as Miron or Violet glass, is a type of deeply coloured, almost opaque glass that naturally filters the spectrum of visible sunlight, only allowing through Infra-Red and UVA light, or ‘violet’ light.
Because of its natural ability to block light, Biophotonic glass protects precious contents from perishing in sunlight, increasing their shelf life and effectiveness.

MATCHA OKUMIDORI 30g

SKU: YU-MA02-30J
€27.00Price
Quantity

  • Premium ceremonial quality Matcha green tea from Kirishima, Kagoshima.
    Taste: gently sweet, vegetal
    Texture: rich and creamy
    Harvest: 1st harvest (ichibancha)
    Cultivar: Okumidori *
    Origin: Kirishima, Kagoshima, Japan
    Type: family operated Tea Garden
    Sourcing: farm direct
    Cultivation: shaded (3 weeks)
    Processing: steamed, dried, ground (stone milled)
    Caffeine level: high
    Recommended: tea ceremonies, Koicha (thick tea)
    Weight: 30g (makes about 13 cups of Matcha)
    Packaging: Our amber Biophotonic** Glass jar makes a great reusable, airtight, light-proof and eco-friendly container to store our Matcha.
    It protects the tea from UV light and maintains freshness.
    It is easily recyclable and intended to be refilled.

    * Cultivar Okumidori - Registered as an official cultivar in 1974.
    Okumidori has a bright and refreshing taste.
    The fragrant scent of the cultivar also makes it easy to drink.
    Often cultivated for the production of either Matcha or Sencha.
    The harvesting time for Okumidori is slightly later as compared to other cultivars, which makes it favoured by farmers who own multiple tea fields.
    ** Biophotonic glass, also known as Miron or Violet glass, is a type of deeply coloured, almost opaque glass that naturally filters the spectrum of visible sunlight, only allowing through Infra-Red and UVA light, or ‘violet’ light.
    Because of its natural ability to block light, Biophotonic glass protects precious contents from perishing in sunlight, increasing their shelf life and effectiveness.

  • Traditional Matcha brewing method

    • Heat the chawan (bowl) with hot water.
    • Discard this water and wipe bowl with a clean cloth.
    • Sift the desired amount of Matcha using a matcha sifter. *
    • Depending on the desired intensity measure between 1 g and 2 g ( 1/2 to 1 teaspoon) of (sifted*) Matcha to the centre of the bowl.
    • Carefully pour between 65 ml and 100 ml of water at 75°C onto the tea.
    • Whisk vigorously with a Chasen (Matcha whisk) for around 30 seconds until an even foam develops.
    • Taste and enjoy!
      * Optional: Matcha powder stays fresher if cooled and whisks into a more creamy foam, without clumps, once sifted.
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