HOUSE MILLED - Hosoi San's 100% Okumidori Matcha
Milling Date: Dec 29th, 2021.
We LOVE this tea, and we still can't get over the silky smooth mouthfeel, luscious nose, glowing green emerald colour and rich umami, this tea has been a favourite at the bar.
We find that this particular tencha is best expressed when we mill it at a lower temperature (0°C, re-filling the cooling system of our matcha mill with ice). Whereas higher temperatures bring out a pleasant, roasted flavour, adding ice to the mill delivers stunning umami and silky finish.
Origin: Wazuka (Kyoto), Japan
Grower: Hosoi Kenta. His family began farming tea in the Meiji Era, in Wazuka (one of the most traditional tea-growing regions in Kyoto). He only started farming tea for tencha 10 years ago; his favourite cultivar for this purpose is okumidori. Hosoi San's main passion is farming; he believes (and we couldn't agree more) that healthy earth and plants are the basis for mind-blowing tea.
Cultivar: OKUMIDORI (おくみどり) has long been one of our favourite cultivars. With rich umami and low astringency, this relatively rare cultivar (reportedly accounting for less than 3% of Japan’s yearly harvest) was first developed for sencha, in Shizuoka, in the 1970s.
About our House Mill:
In 2018, after visiting several Japanese matcha mill producers, we purchased our first grinder. The objective was to micro-mill hojicha and a variety of tisanes (like dok anchan, for our Blue Matcha).
After playing with the machine and falling in love with freshly milled matcha, we decided to splurge on a second machine, located at our tea bar, to offer other matcha geeks some of the freshest tea possible. We select a rotating assortment of tencha from some of our favourite growers (preserved frozen, in airtight containers). Geoff and Baily micro-mill small batches every week or two, experimenting with different grinding variables, to offer a delicious tea for everyday enjoyment.
MON - SUN 12:00PM - 6:00PM
Location2208 West 4th Avenue, Vancouver, BC1.604.558.0500
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