Okumidori — Ceremonial Matcha, Yame

Uji gets the attention. Yame gets the flavor.

Nestled in the mountains of Fukuoka Prefecture, the Yame region has been cultivating shade-grown tea for over six hundred years — largely unknown outside Japan, entirely unconcerned about it. The farmers here have been doing one thing, obsessively, for generations: producing some of the deepest, sweetest, most umami-forward matcha on earth.

This is their first harvest.

The Okumidori cultivar is shade-grown for three weeks before the first flush of spring. The leaves are hand-picked at peak chlorophyll, stone-milled at 7° angle into a powder so fine it barely registers as texture. What it registers as is flavor.

Suitable for both Usucha (thin tea) and Koicha (thick tea). The depth holds either way.

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Tasting notes Profound umami on entry. Long, sweet finish with no bitterness. Oceanic depth with hints of warm forest floor and spring grass. Exceptionally smooth.

Details Grade: Ceremonial First Harvest Cultivar: Okumidori Origin: Yame, Fukuoka Prefecture, Japan Mill angle: 7°, stone-ground Purity: Single-origin, additive-free Application: Usucha and Koicha Net weight: 20g Yield: ~10 bowls at 2g per serving

Best enjoyed For Usucha: 2g into 75ml water at 70–75°C, whisk briskly in a W or M motion for 30 seconds. For Koicha: 4g into 40ml water, fold slowly with the chasen. Either way, $2.47 a bowl.

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Use 70°C water. Whisk 1–2g of matcha with 60ml of water until frothy. Add steamed milk if desired. Best enjoyed immediately.

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