Matcha Okumidori | 抹茶 おくみどり
Price range: $33.00 through $60.00
A specialty matcha for everyday moments — single farm, single cultivar.
What do we mean by specialty?
Most matcha on the market is blended — made from multiple cultivars, producers, regions, or harvest years. That’s standard practice, and it works well for balancing flavour. But there’s another way: single origin. No mixing, no blending — just the tea as it is, with all its true character intact. Okumidori is a cultivar that’s gaining popularity for matcha, known for its smooth, sweet profile that speaks for itself.
Taste and use
This matcha has depth, complexity, and a creaminess that speaks to its quality. Little bitterness, little astringency — just a verdant aroma that spreads with each breath. The drinkability is excellent, with a lighter finish that makes it ideal for drinking straight as usucha. Use it for a latte, and it surpasses the average — creamy, rich, and unmistakably a step above.
Why this matcha
We started noticing that truly good matcha — the kind where you can actually taste what matcha is supposed to taste like — was getting harder and harder to find at a reasonable price. So we set out to find something that’s genuinely delicious, generous in size (50g, not a tiny tin), and honest in price. Something you can drink every day — usucha in the morning, latte in the afternoon — without thinking twice. This Matcha Okumidori is our answer. Ball-milled for accessibility, made from first-harvest Okumidori tencha, and milled fresh (this batch: December 2025).
→ Read the full story behind our Matcha Okumidori.
Looking for a matcha suited specifically for lattes?
→ Try our Matcha Shizuoka
Tea Profile
Flavour: Verdant, Sweet, Clean, Creamy
Type: Single Farm / Single Cultivar
Cultivar: Okumidori / おくみどり
Origin: Shizuoka
Harvest: First Flush — Spring 2025
Milling: Ball-milled, December 2025
Producer: Sourced through a tea refiner in Shizuoka
Brewing Instruction
Usucha (Thin Tea)
Sift 2g of matcha (2 tea scoops) into a bowl
Add 70ml of water heated to 70°C (158°F)
Whisk briskly in a back-and-forth motion for about 20 seconds
Iced Matcha Latte
Mix 4g (2 tsp) of sifted matcha with 40ml of 70°C (158°F) water
Pour 180ml of your milk of choice into an ice-filled glass
Pour the matcha base over the ice
Hot Matcha Latte
Mix 4g (2 tsp) of sifted matcha with 40ml of 70°C (158°F) water
Heat or steam 180ml of your preferred milk
Pour milk into matcha base
For a more in-depth guide on making matcha, we recommend Tezumi’s matcha brewing guide — a source we always learn from ourselves.
Why Ball-Milled — and Why That's OK
You might notice that this matcha is not stone-milled. Stone milling has traditionally been considered the ideal method because it produces extremely fine particles — but it’s also very slow, typically only about 40g per hour.
We chose ball milling because our goal was to find matcha that genuinely tastes good, without making it overly expensive — not simply to find stone-milled matcha. When we first tried this sample, the flavour was so good that how it was milled mattered far less than the taste itself.
What we value most is the quality of the tea leaves and their freshness. This matcha is made from first-harvest tencha, properly shaded, from a cultivar well suited for matcha: Okumidori.
Freshness Matters
Matcha is delicate — even more fragile than other green teas. Flavour fades quickly after milling. That’s why we aim to stock matcha that has been milled as recently as possible. This batch was milled in December 2025.
What is a cultivar?
A cultivar is a specific variety of tea plant — the same idea as grape varieties in wine, or apple varieties like Fuji, Granny Smith, and Red Delicious. Each one has its own flavour, aroma, and character.
Tea cultivars are developed by humans over many years through careful selection and crossbreeding — bred for qualities like higher yield, disease resistance, or a specific flavour profile. Once a cultivar is established, it’s reproduced by taking cuttings from the parent plant, so every bush shares the same genetic traits. That’s how a cultivar keeps its consistent character, generation after generation.
This matcha is made from Okumidori — a cultivar known for its smooth sweetness and clean, creamy profile, making it naturally well suited for matcha.
Matcha Okumidori | 抹茶 おくみどり
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