Okumidori Matcha
Its deep, luminous green speaks first, a color that reflects 30 days of shading and the cultivar’s naturally rich chlorophyll. Sophisticated and well-rounded, with a bitterness characteristic of Okumidori balancing a full, sweet umami. It’s a matcha that is versatile and balanced. Suited to thin tea at a ceremony, or a well-made latte.
Weight: 20g
Yame
Yame is where Japan’s finest gyokuro is made. Tucked into the mountains of southern Fukuoka, morning mists roll in from the surrounding rivers, wrapping the tea fields in a natural veil that softens sunlight and builds the deep sweetness and umami Yame is known for. The farmers who work here have been refining their craft across generations.
Our Yame partner is one of those generational farms, a family operation over a century old that works with some of Japan’s most demanding tea. They grow an exceptional range of cultivars, including Saemidori, Tsuyuhikari, Kirari 31, and Okumidori, and bring the same precision to sencha, matcha, and wakocha. Every tea they make reflects the same conviction: Yame tea, made well, is unlike anything else in the world.
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.
Flavor Profile
Related products
-
Shisui Matcha
$51 -
Saemidori Matcha
$59 -
Kirari 31 Matcha
$47 -
Okuunmo Matcha
$53 -
Suizawa Matcha
$27
