Matcha Kudasai - Ceremonial Single Cultivar OKUMIDORI 30g

(Pre-order) ETA: 28 Feb 2026

Period: First flush (Harvested only once a year, only first flush)
Origin: Yame, Fukuoka, Japan
Cultivar: Okumidori
Product of Japan

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Description 

🏆 Gold-level recognition in global tea evaluations - rated highly by professional judges and culinary experts for outstanding colour, aroma and taste.🏆

A vivid green, fragrant, creamy matcha with a mellow sweetness, a hint of nuttiness and beautifully balanced umami!

Perfect for drinking straight on its own. It’s incredibly smooth and has no bitterness (for me anyway). If you’ve ever tried it, I would love to hear your thoughts too!

If you’re a latte person, it also goes amazingly well with milk, super creamy and delicious.

Can you use it for culinary? Yes you can, but honestly, I personally think it’s a bit of a luxury. If you’re interested in matcha for culinary use, we have more affordable options like Hinata and Tsugi.

Tasting Notes: 

Creamy · Mellow sweetness · Hint of nuttiness · Balanced Umami

Recommended Use

• Drinking straight
• With milk

Preparation

Use 2 – 4 g (≈ 2 - 4 chasaku) of matcha.
Whisk with 75 – 80 °C water until frothy.
Add milk (dairy, oat, or soy) to taste.

Ingredients

100% Japanese matcha powder (Okumidori)

Storage

Store in a cool, dry place away from light and moisture.
Refrigeration is recommended even before opening.

• Keeps for 1 - 2 years in fridge, longer in freezer
• If stored at room temperature, colour and taste may change within 3 – 4 months
• Avoid strong-smelling items - matcha absorbs odours easily

A little about matcha from Yame, Kyushu

Yame is located in southern Fukuoka, on Japan’s Kyushu island.
It’s a region surrounded by mountains, clean rivers, and morning mist, creating ideal conditions for high-quality tea. The fog and temperature difference between day and night help tea plants develop rich amino acids (L-theanine) - the source of umami and natural sweetness.

Yame matcha is prized for its smooth, mellow taste and low bitterness, compared to matcha from other regions like Uji or Shizuoka.

Its high L-theanine content gives it a rounded, savoury flavour and creamy mouthfeel that even beginners can enjoy straight or in lattes.

Because of the region’s fertile volcanic soil and careful shading methods, Yame matcha has a deep, vivid green hue and fresh grassy aroma.

The colour stays bright even in milk drinks - making it ideal for matcha lattes and desserts that look as good as they taste.