Okumidori First Harvest

Okumidori Ceremonial Matcha

Rich, balanced, and elegantly smooth, our Okumidori Ceremonial Matcha is crafted from first-harvest (Ichibancha) Okumidori leaves. As a single-cultivar ceremonial matcha, it showcases the refined character of one of Japan’s most respected tea cultivars.

Originally developed to complement traditional tea cultivars, Okumidori is prized for its vibrant green color, pronounced umami, gentle sweetness, and exceptionally smooth finish with very little bitterness. Carefully shade-grown before harvest and traditionally stone-milled into an ultra-fine powder, it produces a creamy, full-bodied bowl that is both refined and deeply satisfying.

Produced to ceremonial grade, this first-harvest matcha reflects the precision of Japanese tea cultivation and the enduring artistry of traditional stone milling.

Details

• Single-Cultivar Okumidori
• First Harvest (Ichibancha)
• Ceremonial Grade
• Traditionally Stone-Milled in Japan
• Available in 30 g and 50 g

Preparation

Sift 1–2 g of matcha into a warm bowl. Add 60–70 mL of water heated to 160–170°F (70–77°C)—never boiling—to preserve its delicate sweetness, layered umami, and vibrant aroma. Whisk briskly with a bamboo chasen until a fine, velvety foam forms.

Store in a cool, dry place away from heat and light. Refrigerate after opening for optimal freshness and enjoy within a few weeks to experience its fullest expression.

Balanced and quietly sophisticated, Okumidori embodies the elegance of Japanese tea craftsmanship—crafted for moments of mindful appreciation.