Water Temperature
Use water around 75–80 °C (167–176 °F) to highlight the tea’s natural sweetness and umami, while avoiding bitterness.

Tea-to-Water Ratio
For usucha (thin tea), whisk 1–2 grams of matcha with 60–70 ml of hot water. For koicha (thick tea), use a higher ratio of powder to water, creating a dense, velvety texture.

Teaware Recommendation
A chawan (tea bowl) provides the ideal space for whisking, while a chasen (bamboo whisk) aerates the tea into a fine froth. A chashaku (bamboo scoop) ensures precise measurement and honors the traditional preparation of ceremonial matcha.

Water Temperature & Rinse Use water at around 90–95 °C (194–203 °F) to bring out the tea’s sweetness and aroma. Give the leaves a quick rinse of 5–10 seconds to wash and gently awaken them, helping the tightly rolled oolong to begin unfurling before your first infusion.

Steeping Ratios & Times Start with about 5 grams of tea for a 100–150 ml gaiwan or Yixing teapot. Begin with short infusions of 10–15 seconds, gradually extending the time by 5–10 seconds with each steep. This tea can typically yield 7–9 infusions, with evolving layers of sweetness and minerality.

Teaware Recommendation Yixing clay teapots are an excellent choice, as their heat retention enhances the richness of oolong teas, while porcelain gaiwans allow you to observe the leaves as they open and release their fragrance.

The lands where Okumidori thrives are among Japan’s most celebrated tea regions — Uji, Shizuoka, and Kagoshima. Each offers fertile soils, mist-veiled hills, and climates shaped by cool breezes and steady rains. Shaded beneath woven canopies, the leaves mature slowly, drawing in sweetness and depth while preserving their vivid emerald hue.

From the historic fields of Uji, famed for centuries of tea mastery, to the expansive gardens of Shizuoka and the volcanic-rich soils of Kagoshima, these terroirs impart a harmony of freshness, richness, and refined character. It is this balance of nature and cultivation that defines the elegance of Okumidori matcha.

The lands where Okumidori thrives are among Japan’s most celebrated tea regions — Uji, Shizuoka, and Kagoshima. Each offers fertile soils, mist-veiled hills, and climates shaped by cool breezes and steady rains. Shaded beneath woven canopies, the leaves mature slowly, drawing in sweetness and depth while preserving their vivid emerald hue.

From the historic fields of Uji, famed for centuries of tea mastery, to the expansive gardens of Shizuoka and the volcanic-rich soils of Kagoshima, these terroirs impart a harmony of freshness, richness, and refined character. It is this balance of nature and cultivation that defines the elegance of Okumidori matcha.

Brewing Guide

Region

The Okumidori cultivar is among the most prized for matcha, known for its later budding which allows the leaves to mature with greater depth and sweetness. Its name, meaning “late green,” reflects this unique growth cycle, yielding a smoother and rounder character. Ceremonial grade Okumidori stands apart for its balance — less astringent than common cultivars yet fuller and more layered than lighter strains. The result is a vivid emerald powder with an elegant harmony of umami richness, fresh vegetal brightness, and a lingering creamy finish, representing one of the finest expressions of Japanese tea mastery.