OKUMIDORI MATCHA | Daily Ceremony, Osada

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 / 奥みどり) is a tea cultivar developed in Kyoto in 1974, selected from a cross between Yabukita (薮北) and a native (zairai) tea plant from Shizuoka. It is prized for its deep green color, smooth mouthfeel, and gentle, rounded umami. Thanks to its mellow flavor and low astringency, Okumidori is highly regarded for high-grade sencha, gyokuro, and matcha, especially when shade-grown.

• 奥 (oku): inner, deep, or profound

• 緑 (midori): green

 

1. Sift 2g of matcha into your bowl.
2. Add 10ml of water (65° C) to 2g of matcha; whisk in circles, to create a homogenous paste.

3. Add 50ml of water (65° C) and whisk briskly to create a rich froth.  20 seconds should be enough to create smooth, rich froth.