This is the kind of matcha that feels calm, sweet, and satisfying to drink.
It’s made from the Okumidori cultivar, which is known for its rich umami and deep green color. Compared to brighter, lighter cultivars, Okumidori tends to be more grounded—it brings a bit more salinity, a bit more body, and a smoother overall experience.
You can feel that right away in the cup.
The flavor leans into a soft nori-like umami, balanced with a gentle melon-like sweetness and a fresh edamame-like green note. Nothing feels sharp or overpowering—everything comes together in a way that’s smooth and easy to enjoy.
There’s also a nice sense of thickness and body, giving the matcha a slightly fuller, more coating texture that makes each sip feel a bit more complete.
This matcha comes from Yame, a region well known for producing some of Japan’s best gyokuro (shaded green tea). Teas from Yame tend to have a bit more depth and structure, which pairs really well with the Okumidori cultivar.
How to Prepare Use 1g of matcha (about 1.5 chashaku scoops) Add 150ml of water at 70–73°C (160–165°F) Whisk in an “M” motion until fully incorporated
