A single-origin matcha from Nakai Organic Tea Farm in Wazuka, Kyoto. Okumidori leaves are shaded for 30 days, then slowly ground on a traditional stone mill into a very fine powder. The result is creamy and distinctly sweet, and it's the style we find best suited to matcha lattes.
Specifications
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Origin: Wazuka, Kyoto prefecture, Japan
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Producer: Nakai Organic Tea Farm
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Cultivar: Okumidori
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Harvest: Spring 2026 (May)
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Altitude: ⚑ TBC
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Processing: Indirect shading (tana) under kanreisha for 30 days; steamed, dried as tencha, stone-milled
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Format: Powder
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Organic: Yes ⚑ certificate to confirm
Tasting notes White chocolate Roasted chestnut A hint of nori
Brewing
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Hot (usucha): 2 g, sifted, + 70 ml water at 75–80 °C. Whisk briskly for 15–20 s.
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Cold: whisk 2 g into 30 ml water at 75 °C, then pour over ice with 150 ml cold water or milk.
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Latte: whisk 2–3 g into 30 ml water at 75 °C and top with 150 ml steamed or cold milk.
Storage · After opening, keep matcha in the fridge.
