An exceptional ceremonial tea from the foothills of Mount Fuji in Shizuoka Prefecture. The Okumidori cultivar from the first spring harvest ( Ichibancha) represents the very best of Japanese tea craftsmanship: pure air and mineral-rich volcanic soil give this tea a deep umami flavor, a creamy, smooth texture, and a natural sweetness with almost no bitterness.
It promotes clear focus and sustained energy without nervousness or energy crashes.
Key Features
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Origin and Harvest: Fujii, Shizuoka, Japan; first spring harvest (Ichibancha).
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Cultivar: 100% Okumidori with a bright emerald color and complex aroma.
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Flavor profile: Full umami, velvety creaminess, and a delicate, elegant aftertaste.
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Packaging: 40 g (approx. 20 servings).
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Ingredients: 100% ground matcha green tea.
Preparation Instructions
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1. Sift 2 g of matcha through a fine sieve into a bowl ( chawan).
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2. Pour 75 ml of water at 80 °C over it.
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3. Whisk with a bamboo whisk ( chasen) in a “W” pattern for about 30 seconds, until a thick foam forms.
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4. Enjoy the tea on its own, or add water for a milder brew, or hot/cold milk for a silky matcha latte.