Matcha de Cérémonie – Uji – Okumidori Gold

After we introduced the ceremonial matcha from Uji last december, we do have a new Organic Uji Matcha – Okumidori Gold from a tea plantation in Uji. Generations are working here for more than 350 years! This cultivar is very rare and unique in Japan and it’s matcha is sublime. The packaging is a sealed golden tea tin of 30g, which is enough for 60 cups of matcha.

• Cultivar: OKUMIDORI (single cultivar and origin)
• Taste: grassy, ​​creamy, umami, soft
• Process: Tea leaves are grown under Shade Room, ground very slowly in a stone mill; about 800g per 24 hours.
• Harvest: middle of May, first flush, single origin
• Region: Wazuka town, Kyoto prefecture, Japan. This area is main production area for Uji tea.
• From organic origin
• Best Before Date: 21-02-2025
• Please stock at cool condition and dry condition, it is important to avoid quality reduction.

HOW TO MAKE MATCHA?

To make matcha you need these necessities: (1) a bamboo whisk (chasen), (2) a bamboo spoon, (3) a bowl (= Matcha set) 70-80 Celsius degrees water.

• Put 1 bamboo spoon (1/2 gram) of Matcha in a bowl
• Add 1 table spoon of water
• Matcha a smooth paste with the bamboo whisk
• Add 60 ml of 75-80 degrees Celcius water to the bowl
• Whisk it up for 10-15 sec. in a fast W-movement to get foam on top.