{"title":"Okumidori Matcha","description":"\u003cp\u003eOkumidori is the late-budding cultivar — the buds open about a week after Yabukita, and that slow start builds its signature in the bowl: deep jade colour, a round, almost creamy umami, and remarkably little bitterness. Shaded, steamed and stone-milled, it makes one of the most forgiving single-cultivar matchas to whisk — sweet enough for everyday usucha, with enough structure for koicha.\u003c\/p\u003e\n\u003cp\u003eWe carry Okumidori matcha from two growing regions — Nishio, with its river-clay soils, and volcanic Kagoshima in the south. The genetics are identical, since tea cultivars are propagated from cuttings; what separates the tins is terroir and shading craft. Tasting the two side by side is the cleanest single-cultivar comparison we know.\u003c\/p\u003e\n\u003cp\u003eThe full cultivar story — parentage, the disputed father, and how Okumidori reads against Yabukita and Saemidori — is in our \u003ca href=\"https:\/\/unearthed-gallery.com\/blogs\/founders-blog\/okumidori-matcha\"\u003eOkumidori matcha guide\u003c\/a\u003e. The same plant as sencha lives on the \u003ca href=\"https:\/\/unearthed-gallery.com\/collections\/okumidori\"\u003eOkumidori cultivar shelf\u003c\/a\u003e; all named-cultivar matcha is \u003ca href=\"https:\/\/unearthed-gallery.com\/collections\/single-cultivar-matcha\"\u003ehere\u003c\/a\u003e.\u003c\/p\u003e","products":[{"product_id":"matcha-okumidori-nishio","title":"Matcha Okumidori","description":"\u003cp\u003eSingle-cultivar Matcha from Nishio, Aichi.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/unearthed-gallery.com\/collections\/all\/products\/matcha-okumidori-kagoshima\"\u003e\u003cstrong\u003eDue to increased demand we introduced a similar Okumidori Matcha from Kagoshima.\u003c\/strong\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eThis unique Matcha is perfect 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.\u003c\/p\u003e\n\u003cp\u003eOrigin: Nishio, Aichi, Japan\u003c\/p\u003e\n\u003cp\u003eCultivar: Okumidori (\u003cmeta charset=\"utf-8\"\u003eYabukita\u003cspan\u003e x \u003c\/span\u003eShizuoka Zairai Nr. 16)\u003c\/p\u003e\n\u003cp\u003eShading: 40 days with elevated Tana-shading\u003c\/p\u003e\n\u003cp\u003eHarvest: Late May 2025, machine-harvested\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eStone-Milled: \u003cspan\u003eAll our Matcha is freshly milled by order and is stored at 2°C once it arrives in Germany\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eTaste: Bold, Umami, slightly astringent and bitter\u003c\/p\u003e\n\u003ch3\u003eFAQ\u003c\/h3\u003e\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eHow fresh is this Matcha?\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eOur 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.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eHow should I store Matcha?\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eUnopened: 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.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eHow do I read the best-before date?\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eJapanese 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.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eHow do I prepare it?\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eFor 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.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003cp\u003eThis matcha is made from the \u003cstrong\u003eOkumidori\u003c\/strong\u003e cultivar. Learn more in our \u003ca href=\"\/blogs\/founders-blog\/okumidori-matcha\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eOkumidori cultivar guide\u003c\/a\u003e.\u003c\/p\u003e","brand":"UNEARTHED gallery","offers":[{"title":"40g","offer_id":43423002230829,"sku":"UE-MA-01","price":29.0,"currency_code":"EUR","in_stock":false},{"title":"2x 40g","offer_id":44770115223597,"sku":"UE-MA-01x2","price":55.0,"currency_code":"EUR","in_stock":false},{"title":"3x 40g","offer_id":44770115256365,"sku":"UE-MA-01X3","price":79.0,"currency_code":"EUR","in_stock":false},{"title":"100g","offer_id":43441633296429,"sku":"UE-MA-01-BULK","price":59.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0612\/5938\/2829\/files\/260307-DSCF0796.jpg?v=1774361640"},{"product_id":"matcha-okumidori-kagoshima","title":"Matcha Okumidori Kagoshima","description":"\u003cp\u003eSingle-cultivar Matcha from \u003cmeta charset=\"utf-8\"\u003eSatsuma, Kagoshima\u003c\/p\u003e\n\u003cp\u003eA direct-sourced, single-cultivar Matcha grown in the remote hills of the Satsuma peninsula, deep in Kagoshima. A clean entry into terroir and cultivar-specific thinking: , with the full-bodied character that Kagoshima's volcanic Sakurajima soils and East China Sea breezes are known for.\u003c\/p\u003e\n\u003cp\u003eOkumidori (奥緑, \"deep green\") is a late-budding cultivar bred at NARO Kanaya, registered in 1974. Its name refers to its slow start — harvested roughly a week after the main Yabukita crop — and to the deep, stable green that comes from unusually high chlorophyll. The cultivar is cold-sensitive, which is why it thrives in Kagoshima's subtropical, frost-free climate, where the shincha season opens a full week earlier than in Kyoto.\u003c\/p\u003e\n\u003cp\u003eMachine-harvested in late May 2025 after 21–25 days of direct shading, then stone-milled fresh to order. A versatile everyday Matcha — full and umami-forward for Usucha, with enough body to hold its own in milk and mixed drinks.\u003c\/p\u003e\n\u003cp\u003eOrigin: Satsuma, Kagoshima, Japan\u003c\/p\u003e\n\u003cp\u003eCultivar: Okumidori (\u003cspan class=\"s1\"\u003eYabukita × \u003c\/span\u003e\u003cspan class=\"s1\"\u003eShizuoka\u003c\/span\u003e\u003cspan class=\"s2\"\u003e \u003c\/span\u003e\u003cspan class=\"s1\"\u003eZairai No\u003c\/span\u003e\u003cspan class=\"s2\"\u003e. \u003c\/span\u003e\u003cspan class=\"s1\"\u003e16\u003c\/span\u003e\u003cspan class=\"s1\"\u003e\u003c\/span\u003e)\u003c\/p\u003e\n\u003cp\u003eShading: 21-25 days with direct-shading\u003c\/p\u003e\n\u003cp\u003eHarvest: Late May 2025, machine-harvested\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eStone-Milled: \u003cspan\u003eAll our Matcha is freshly milled by order and is stored at 2°C once it arrives in Germany\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eTaste: Bold, Moderate Umami, \u003cspan class=\"s1\"\u003ewith gentle astringency and a nutty-sweet finish\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003eFAQ\u003c\/h3\u003e\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eHow fresh is this Matcha?\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eOur 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.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eHow should I store Matcha?\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eUnopened: 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.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eHow do I read the best-before date?\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eJapanese 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.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eHow do I prepare it?\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eFor 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.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003cp\u003eThis matcha is made from the \u003cstrong\u003eOkumidori\u003c\/strong\u003e cultivar. Learn more in our \u003ca href=\"\/blogs\/founders-blog\/okumidori-matcha\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eOkumidori cultivar guide\u003c\/a\u003e.\u003c\/p\u003e","brand":"UNEARTHED gallery","offers":[{"title":"40g","offer_id":66789391990829,"sku":"UE-YG-01","price":29.0,"currency_code":"EUR","in_stock":true},{"title":"2x 40g","offer_id":66789392023597,"sku":"UE-YG-01x2","price":57.0,"currency_code":"EUR","in_stock":true},{"title":"3x 40g","offer_id":66789392056365,"sku":"UE-YG-01X3","price":77.0,"currency_code":"EUR","in_stock":true},{"title":"1kg bulk","offer_id":66842053214253,"sku":null,"price":490.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0612\/5938\/2829\/files\/260508-DSCF3037-2.jpg?v=1780169585"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0612\/5938\/2829\/collections\/260514-DSCF3104_e7ad68f3-4d86-475c-8c09-2dabea6f7019.jpg?v=1785183597","url":"https:\/\/unearthed-gallery.com\/collections\/okumidori-matcha.oembed","provider":"UNEARTHED gallery","version":"1.0","type":"link"}