Single-Cultivar Matcha Discovery Set
Please note: this set currently contains our Okumidori from Kagoshima, and not the Okumidori from Nishio.
The Okumidori from Nishio, Aichi is sold out at the moment, so we ship the set with our single-cultivar Okumidori from Satsuma, Kagoshima instead. It is the same cultivar and it is also machine-harvested, but it grows under 21 to 25 days of direct shading instead of 40 days under elevated Tana shading, so the cup is a little different but it also finishes nutty-sweet. We will put the Nishio Okumidori back into the set as soon as it is available again.
Three single-cultivar matchas across three growing regions — an introduction to how cultivar, origin, and processing each shape flavour differently.
Okumidori (40g) from Satsuma, Kagoshima: full-bodied and umami-forward, with a gentle astringency and a nutty-sweet finish.
Saemidori (30g) (machine-harvested) from Nishio, Aichi: refreshing and vegetal, lighter in body.
KIRARI31 Iri-Matcha (20g) from Nagasaki: soft sweetness with a subtle roasted chestnut note from its unique Iri-Mushi processing, and a clean finish.
A wider range than the Tezumi Set — for those curious about how region and processing sit alongside cultivar.
All suited for Usucha and mixed drinks.
For a thick micro-foam: 1:20 (or 1:25) at 80°C. All our matcha is freshly milled by order and stored at 2°C on arrival in Germany.
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 — 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. |
