MATCHA Okumidori

Japanese ceremonial matcha made with single-cultivar Okumodori. Ground by stone mill. The flavour is mellow and gentle, but deep. Best middle ground for matcha latte.

Packaging:

Matcha jar | 30g Icon for Refill | 30g

Refill | 30g

Product Variants

We ship all over Cyprus, more details here.

Matcha Profile

Umami

mild

Bitterness

mild

Texture

mild, lingering a little

Foam

light

Tea Story

In Uji, tea is shaped as much by restraint as by technique. Fields are shaded weeks before harvest, reducing sunlight and slowing the growth of the leaves. Under these conditions, the plant produces more amino acids and less bitterness, creating the foundation for matcha.

The Samidori cultivar was developed in this region and remains relatively limited in production due to its low yield. It is valued for its balance-less sharp than some cultivars, with a softer structure and a naturally smooth texture.

At harvest, only the youngest leaves are selected. They are steamed immediately to preserve their green character, then dried without rolling to produce tencha, the raw material for matcha.

The leaves are refined — stems and veins removed — before being slowly ground between granite stones into a fine powder.

The result is a tea defined not by intensity, but by continuity. The texture holds, the flavor unfolds without sharp edges, and the finish remains steady. It reflects both the cultivar and the environment it comes from — controlled, deliberate, and shaped over time.