Matcha Okumidori (2026 harvest)
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Single-cultivar Matcha from Nishio, Aichi.
Due to increased demand we introduced a similar Okumidori Matcha from Kagoshima.
This unique Matcha is made for learning about Terroir and cultivar-specific flavours. With its long shading this machine-harvested tea offers an excellent value due to lesser known growing region and direct-sourcing: suitable for Usucha and mix drinks.
Origin: Nishio, Aichi, Japan
Cultivar: Okumidori (Yabukita x Shizuoka Zairai Nr. 16)
Shading: 40 days with Tana-shading
Harvest: 2026, machine-harvested
Stone-Milled: All our Matcha is freshly milled by order and is stored at 2°C once it arrives in Germany
Taste: Bold, Umami, slightly astringent and bitter
FAQ
| How fresh is this Matcha? | Our Matcha is milled in Japan in small batches close to order and stored at 2 °C from the moment it arrives in Germany. We ship from our gallery in Munich. |
| How should I store Matcha? | Unopened: cool, dark and dry, and the fridge is ideal. Once opened, keep the tin or pouch tightly closed and away from light, heat and moisture, and enjoy it within a few weeks for peak aroma. |
| How do I read the best-before date? | Japanese producers usually print the best-before date in the Japanese order YY.MM.DD (year.month.day): a package marked 27.02.05 is best before 5 February 2027. |
| How do I prepare it? | For Usucha: sift about 2 g, add 60–80 ml of water at around 80 °C and whisk in a rapid M motion until a fine foam forms. Product-specific ratios are in the description above. |
This matcha is made from the Okumidori cultivar. Learn more in our Okumidori cultivar guide.
