A bowl of bright green matcha tea with a bamboo whisk

ceremonial grade

Okumidori

奥緑

First harvest, single cultivar. The matcha of quiet rooms.

$68

· 30g tin

Stone-milled from shade-grown Okumidori leaves picked in the first days of May. A clear, lingering umami with a soft floral finish — the standard against which other ceremonial matcha is measured.

Origin: Uji, Kyoto
Cultivar: Okumidori
Harvest: First flush, May 2026
Weight: 30 g

味 — taste

Tasting notes.

umami
white blossom
fresh cream
kelp

Cultivated on a half-hectare plot east of the Uji river by the Tsuji family, fifth generation. The fields are tented with reed shades — honzu — for twenty-one days before harvest, a method largely unchanged since the sixteenth century.

点て方 — brewing

How to prepare.

Water

70°C / 158°F

Tea

2 g (1 chashaku) per 60 ml

Method

Sift, add water, whisk in a brisk W-shape until a fine foam forms. Drink within minutes.