The Okuyutaka cultivar presents a vivid emerald color with an elegant fresh green flavor and almost dewy bittersweetness and deep kombu umami. If you prefer matcha that you can really feel in terms of elegant structure and mouthfeel, this is a great option for you. If you prefer a more creamy and easygoing matcha with a brighter savory flavor, try our Saemidori or Okumidori cultivar selections.
What is Matcha?
Matcha is a traditional Japanese green tea produced by stone-milling a shade-grown green tea called tencha into a fine powder. The quality of matcha greatly depends on the tea bush cultivar, shading technique and picking standard used to produce tencha. Matcha has a rich cultural tradition as the tea prepared and revered during chanoyu - the mindful, artistic, Zen-inspired Japanese Tea Ceremony. Matcha is unique among teas in that when we drink matcha, we consume fresh green tea leaf itself, ground and whisked up into an energizing, refreshing bowl. Today, matcha is enjoyed in both a popular form (as a sort of uplifting "tea espresso") as well as artistic form (through the continued practice of chanoyu). "Ceremonial" grades (for drinking) are distinct from "Culinary" grades (for matcha lattes, confections, desserts, etc).
Stimulating fresh green flavor with an almost dewy bittersweetness and deep kombu umami.
Organic stone-milled Japanese green tea powder.
2 grams | 1 tsp sifted
2.5 ounces | 75ml
Whisk until foamy