A Kyoto Okumidori with a creamy body, gentle umami, and a lightly saline character. A subtle black-pepper lift and walnut-skin note give way to a lingering sweetness.
Origin: Kyoto, Japan
Cultivars: Okumidori
Taste Profile: Sea salt · Fresh cream · Walnut skin · Gentle umami · Lingering sweetness
Tasting Scores: Color 9/10 · Umami 6/10 · Sweetness 6/10 · Aroma 6/10 · Body 6/10 · Astringency 2/10
Particle Size: 12–15 μm
Best For: Usucha · Iced matcha · Daily matcha · Matcha lattes
Tested For: Heavy metals, pesticide residues, microbiological safety
Net Weight: See selected size
How to
Usucha – Sift 2g of matcha into a bowl. Add 55ml of water at 165–175°F and whisk rapidly for 15–20s until a fine, even foam forms.
Iced Matcha – Sift 2.5g of matcha and whisk with 40ml of water at 165–170°F. Add 100–120ml of cold water and pour over approximately 100g of ice.
Iced Matcha Latte – Sift 3g of matcha and whisk with 40ml of water at 165–170°F. Pour over 150–170ml of milk and approximately 100g of ice. Add 5–10ml of syrup only when additional sweetness is desired.
