Okuunmo Matcha
Crafted exclusively from the Okumidori cultivar and stone-milled using traditional methods, Okuunmo represents the highest tier of our Mie matcha lineup. The seventeen days of shading in a misty mountain environment results in an exceptionally vivid color and concentrated umami and natural sweetness before a single leaf is harvested. The result is a rich, naturally sweet sip with no bitterness, and subtle nutty undertones that linger. Stone milling preserves a silkiness that machine-ground matcha rarely achieves. It is equally exceptional whisked traditionally or in a carefully prepared latte.
Weight: 100g

Mie
Mie Prefecture, home to Ise tea, has cultivated tea for more than a thousand years. At the foot of the Suzuka Mountains, cool inland air, mist, and marked seasons help slow leaf growth and shape teas with clarity and balance. Mie is especially known for kabusecha and tencha, but the region also produces sencha, hojicha, and genmaicha.
Our Mie offerings show how one place can express itself across styles. Shade-grown tencha becomes matcha or, when its stems are roasted, a light and aromatic hojicha. Sencha blended with roasted rice becomes genmaicha, bringing together fresh green character and warm toasted grain. Each style keeps a clear sense of the leaf beneath the process.
Brew Guides
Usucha
Thin tea · Everyday preparation
- 2g matcha
- 70ml water
- 175°F
METHOD
Sift matcha into a warmed chawan. Add water and whisk briskly in a W or M motion until a fine, even foam forms on the surface — about 30–45 seconds.
TIP
Warm the bowl first with hot water and dry thoroughly — cold ceramic flattens flavor and kills foam.
Matcha latte
Iced or hot
- 3–4g matcha
- 55ml water
- 175°F
METHOD
Sift matcha and whisk into a concentrated paste with 55ml of hot water until smooth. Pour over steamed or cold milk of choice. For iced: pour paste over ice, then milk.
MILK RATIO
150–180ml for hot · 200ml over ice














