Matcha Okumidori Mikawa
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Single-cultivar Matcha from Toyota, Aichi, Japan.
This Okumidori tastes of light nori with a hint of chocolate, and it is creamy and vegetal with a sweet finish. It comes from a single estate in Toyota, in the Mikawa region of eastern Aichi, where the same farm also grows our Mikawa Blend. Next to our Okumidori from Nishio and Kagoshima, it is the third Okumidori in our line-up, so that you can taste how one cultivar changes from region to region.
Origin: Toyota, Aichi, Japan
Cultivar: Okumidori (Yabukita x Shizuoka Zairai No. 16)
Shading: 35 days with Tana-shading
Harvest: 2026, first flush, machine-harvested
Stone-Milled: on a Mikawa-style stone mill made from Okazaki Mikage granite. All our Matcha is freshly milled by order and is stored at 2°C once it arrives in Germany
Taste: Light nori, a hint of chocolate, creamy and vegetal, sweet finish
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.
