Matcha Okumidori is our ceremonial grade organic Matcha tea named after its cultivar Okumidori, providing hints of sweetness with a rich full body.
 
Sipping a Matcha Okumidori provides a well-balanced flavor with rich umami, seamlessly blended with a fresh aroma. It can be enjoyed hot or cold with your choice of milk or traditionally brewed with water. 
 
How Matcha is Made:
Like the process of Gyokuro, tea leaves are first shaded before harvest, however, it is later steamed and dried in high temperatures without rolling. Later, hard parts are seperated from the tea leaves where the leaves are ground using a tea mill creating the drink that we all love "Matcha".
 
Harvest Year: 2024
Cultivar: Okumidori
 
Sencha Dojo Recommended Brew (Usucha Method):
- 2 grams of Matcha Powder
- 100 ml
- 80°C
- Whisk for 30 seconds or until powder is mixed well with water
 
Sencha Dojo Recommended Brew (Matcha Latte):
- 3 grams of Matcha Powder
- 30 ml of 75 C Water
- Whisk for 30 seconds or until powder is mixed well with water
-Add 7g of honey and mix
-Add 140 ml of milk (hot or cold)
 
For best results it is recommended to brew Matcha traditionally using a Chasen (Matcha Whisk) and a Chawan (Matcha Bowl) and to sift the matcha powder with a strainer to prevent clumps and have a homogenized drink.