A bright, juicy cultivar with the chlorophyll punch of shizouka soil. This is a delicious, very affordable and insanely versatile single cultivar.It is ideal for light usucha, a 'matcha americano', an affogato or a cortado.
Origin: Hamamatsu, Tenryu, Shizuoka
GPS: 34.9°N | 137.7°E Tencha Grower: Aguri Fu Cooperative Matcha Producer: Osada Natsumi Cultivar: Samidori
About the producer: Osada Natsumi is a talented tea grower and artisan; he has one of the most educated noses we have ever encountered. Osada San is a multiple award winner at Japan's National Tea Tasting Competition and is ranked as an '8th Dan' Tea Taster.
Okumidori (おくみどり) is one of our favourite cultivars for matcha; very low astringency, rich umami and a silky finish are fairly common. Okumidori was developed in Shizuoka as a hybrid of Yabukita and a native cultivar simply identified as Zairai 16. It is very popular in the Kansai and Fukuoka regions.
Recommendations:
Matcha Americano: a double shot of matcha + 180ml of water.
1. Sift 2g of matcha into your bowl. 2. Add 10ml of water (70° C) to 2g of matcha; whisk in circles, to create a homogenous paste.
3. Add 50ml of water (70° C) and whisk briskly to create a rich froth. 20 seconds should be enough to create smooth, rich froth. 4. Carefully, add 180ml of water (70° C) to your bowl.
5. Enjoy!
Matcha Cortado: a concentrated double shot of matcha + 90ml of your favourite steamed (or warm) milk.
1. Sift 2g of matcha into your bowl. 2. Add 10ml of water (70° C) to 2g of matcha; whisk in circles, to create a homogenous paste.
3. Add 20ml of water (70° C) and whisk briskly to create a rich froth. 20 seconds should be enough to create smooth, rich froth. 4. Pour 90ml of steamed (or warm) milk on your tea.
