OKUMIDORI Kagoshima Single-origin Matcha Exclusive Grade

Rich and Profound Aroma with Expansive Umami

The special matcha "Okumidori" boasts a deep umami and a rich fragrance. Produced by Kenichiro Shimokubo, a master cultivator from Kagoshima, this matcha offers a bold and full-bodied flavor. By carefully managing the pruning of branches and nurturing thick trunks, the cultivation method focuses nutrients into a single bud, resulting in an exceptionally luxurious leaf.

Deep Green Perfected for a Classic Taste

The deep, captivating green color reflects the depth of its flavor. This strong personality stands out even when combined with milk or sugar. Enjoy its complex and profound aroma.

10 Microns - Authentic Stone Mill Finish

Produced using a traditional "stone mill grinding" method, the tea particles are refined to an incredibly fine size of 10 microns. Unlike bead mills or jet mills, stone milling gradually grinds the tea leaves, enhancing their fragrance and creating a fluffy texture unique to this method.

Differences in Enjoying Matcha vs. Sencha

One of the key highlights of matcha is its "color." The deep and vivid green, achieved by shading the leaves to block sunlight during cultivation, is unmatched by sencha. The color is such a crucial aspect that it often determines the grade of matcha. Adopting the tea ceremony's philosophy of enjoying the appearance first is highly recommended.

In terms of taste, focus on the "mouthfeel." Savor the rich foam texture, thickness, and smoothness unique to whisked matcha—elements that sencha lacks. The foam results from saponins, a compound unique to matcha.

Each sip reveals an aromatic richness that creates a luxurious experience. Relish the toasty aroma from drying tencha in a furnace, the full-bodied scent developed through stone milling, and the floral notes from shading—all harmonized into an artistic and refreshing sensory delight.

How to Make Matcha (Whisking Method)

1) Sift 1 teaspoon (2g) of matcha through a fine mesh strainer.
2) Add 70–80ml of boiled water and whisk vigorously with a chasen (bamboo whisk), moving your wrist back and forth in a snapping motion.
3) Once mixed, gradually raise the whisk from the bottom and finish by gently lifting it to create a small mound of foam in the center.

For matcha lattes, simply pour the whisked matcha into milk. A tip: adding a small amount of sugar to either the matcha or the milk creates a milder, more balanced flavor.