Authentic stone-ground matcha, perfect for casual use, now available!

Matcha has finally joined our lineup. As Senchado Tokyo has been dedicated to pursuing the finest sencha, we've prepared a single-origin matcha that allows you to enjoy the characteristics and aroma of its specific region and variety.
The producer is Yame Biryokuen Tea, our trusted partner since our founding, known for their "004 Yabukita Yame". The variety is "Okumidori". It's high-quality yet cost-effective, making it perfect for daily use.
What are the taste and aroma of "Matcha Okumidori"?

Okumidori is known for its pleasant aroma and elegance, making it a highly popular variety for matcha. It offers a well-balanced blend of umami, sweetness, and astringency, making it delicious in any form - whether as thin tea, thick tea, or latte.
Furthermore, this matcha is "stone-ground" to an extremely fine particle size of 10 microns. While there are various grinding methods for matcha, such as bead milling or jet milling, each with its own characteristics, stone grinding is known for its time-consuming process that enhances the aroma and creates a fluffy texture.
Differences in enjoyment from sencha, and how to drink

First, the "color" is an essential point of excitement for matcha. The deep green of leaves grown under maximum shade (blocking sunlight) creates a deep and vivid green that can't be achieved with sencha. Color is such an important factor that it's even used to determine the grade of matcha. We encourage you to first enjoy it visually, as per the tea ceremony methodology.
In terms of taste, focus on the "mouthfeel". Experience the texture, thickness, smoothness, and concentration of the whipped matcha foam - elements not found in sencha. The foam is due to a component called saponin, which is unique to matcha. As you take your first and second sips, notice the luxurious aroma that fills your nose. Enjoy to the fullest this artistic blend of flavors: the toasty aroma from drying tencha in the roaster, the rich and mellow scent unique to stone grinding, and the floral notes from shaded cultivation, all harmonizing as the refreshing fragrance of tea.
How to prepare (whisk) matcha

1) Sift 1 teaspoon (2g) of matcha through a tea strainer.
2) Add 70-80cc of boiled water and whisk vigorously from the bottom using a chasen (bamboo whisk). Move your wrist in a back-and-forth motion.
3) Once it's somewhat mixed, gradually lift from the bottom, and finally, gently raise the whisk in the center to create a slight foam mound.

For a matcha latte, simply pour the whisked matcha into milk. A tip: adding a small amount of sugar to either the matcha or milk will result in a milder flavor.
About Pairing

"Matcha Okumidori" has a good balance of umami, sweetness, and astringency, making it suitable for a wide range of sweets. It pairs well not only with anko (sweet red bean paste) but also with Western-style desserts like cream-based sweets and baked goods.
For those who don't regularly drink matcha, this variety might taste slightly stronger in umami compared to typical matcha. Preparing it as a matcha latte or in a milder form might make it more approachable for pairing.
Gift options are also available

We offer the matcha can in a gift box, sealed with a Senchado Tokyo sticker for shipping.
Blend |
"Okumidori" Single Origin |
Origin |
Yame, Fukuoka Prefecture |
Farm |
Yame Biryokuen Tea |
Note |
After opening, avoid direct sunlight and humidity. Best consumed within 1 month. |