Okumidori Organic Matcha Green Tea
- Description
- Tasting Notes
- How to Make Matcha
We are excited to offer a special matcha from the fields of Wazuka, Japan. When we first shared this matcha in 2021, you all took part in directly supporting a tea farmer in his efforts to transition his fields from conventional to organic farming!
Mr. K's tea field has now officially transitioned from conventional to organic and is officially certified! We are thrilled to continue supporting this special field and the farm's efforts to pursue organic and sustainable farming.
From our producers: "This Okumidori matcha brings out the taste and flavor of the cultivar very clearly without being overwhelming. The full-bodied liquor delivers a savory taste and covers your tongue with a smooth and silky foam. A fresh green aroma remains in your mouth, reminding you of the tea field (located in a hilly area). As the Tencha leaves were dried over high heat, the liquor offers sesame notes.
How to brew:
- Warm your chawan tea bowl with hot water.
- Place 1.5-2g (1 tsp) of matcha into your chawan.
- Add 1 ounce of 160ºF-175ºF water to the tea and make koicha (a thick paste).
- Add about another 1.5-2 ounces of water.
- Whisk with your chasen until the tea is fully aerated to make usucha.
- Enjoy!
Pairs Perfectly With:
Single cultivar matcha; suitable for koicha preparation
Size: 30g tin (15 servings)
How To Make Matcha
Follow our simple guide below to make the most delicious Mizuba matcha! You can also see video guides here — including our favorite latte recipe.
It's time to make matcha! Spoon two chashaku scoops (1 tsp) into your matcha bowl or cup.
Add 1 oz. 160-175º F water. Work chasen (bamboo whisk) in a circle to make a paste.
Add another 2-4 oz. water and whisk the tea in an M-shape motion until frothy. Enjoy!
Stone Milled
All Mizuba matcha is stone milled in Japan. This time-intensive process leads to a depth of flavor not found in conventional teas.
Which tea is right for me?
Our handy chart will help you find your new favorite matcha.
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