Ikigai Tea Matcha. First Pick Okumidori

This high-quality matcha, created by master Noriyasu-san, is versatile - it is suitable for both preparing the traditional tea ceremony drink usuchi (matcha whipped with hot water) and a delicious matcha latte (with milk).

This matcha is made from the first harvest of naturally grown Okumidori tea bushes, harvested in the spring of 2025. Okumidori has a smooth, rich flavor, less bitterness than most naturally grown cultivars. The umami flavor is present, but it is softer, not as intense. So this matcha is perfectly balanced - creamy, smooth, with a slightly richer flavor, and a long-lasting finish.

The master of this tea is The fifth generation representative of the company, who started producing tea on his father's farm in 1977, at the age of 22.

How is matcha traditionally prepared?

Use a small sieve to sift the Matcha powder, which we will use to prepare the tea (*).

In a cup that has been previously warmed with hot water and wiped dry (preferably a larger chawan cup specifically designed for preparing Matcha), add 2 special bamboo scoops (2g) or 1 teaspoon of Matcha powder.

Pour about ~60 ml of hot boiled water (about ~80°C) over them.

Mix the powder with a special bamboo whisk, chasen , and gently move your wrist in an M shape until it appears.

Finally, gently rotate the bamboo whisk in a clockwise circle to lift it out of the cup.

*Another method, without using a strainer - pour the Matcha powder into a warmed dry cup, add a little water and gently stir with a whisk until it becomes a smooth liquid mass, then add the remaining water and whisk as recommended earlier.

Enjoy the bright umami flavor of Matcha, creamy sweetness with a hint of bitterness.

What is real matcha ?
It is grown slowly in the shade, only young leaves are harvested.
Harvest – once a year (in May).
The leaves are steamed, dried, and ground in stone mills.
The color is bright green, the taste is sweet, umami .

What is not real matcha ?
The leaves are grown in the sun and harvested 4-5 times a year.
Large, bitter, dark green leaves.
It is ground industrially and used for baking.
In Japan, it is called "green tea powder", not matcha.

"Ceremonial matcha " - a marketing term
In Japan, such a term is not used professionally.
Has no clear meaning or quality guarantee.

How to recognize good matcha ?
The color is bright and light.
The scent is fresh and sweet.
The taste is umami , without pronounced bitterness.
The powder is as soft as silk.

25 g