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OSADA SAN'S 100% SAEMIDORI MATCHA | Cafe Experience Feature - O-FIVE RARE TEA BAR
OSADA SAN'S 100% SAEMIDORI MATCHA | Cafe Experience Feature - O-FIVE RARE TEA BAR
OSADA SAN'S 100% SAEMIDORI MATCHA | Cafe Experience Feature - O-FIVE RARE TEA BAR
OSADA SAN'S 100% SAEMIDORI MATCHA | Cafe Experience Feature - O-FIVE RARE TEA BAR
OSADA SAN'S 100% SAEMIDORI MATCHA | Cafe Experience Feature - O-FIVE RARE TEA BAR
OSADA SAN'S 100% SAEMIDORI MATCHA | Cafe Experience Feature - O-FIVE RARE TEA BAR

OSADA SAN'S 100% SAEMIDORI MATCHA | Cafe Experience Feature

$26.00
$32.00
  • 50g

This tea is an excellent Shizuoka style expression of the Saemidori cultivar.  Featuring notes of wakame and sautéed kale, this tea thrives as a light usucha, matcha americano, matcha cortado or matcha tonic (1g tea shaken in 180 ml of soda).   Please see serving recommendations below.

 

Origin: Harunocho, Shizuoka, Japan
Matcha Producer: Osada Natsumi
Cultivar: Saemidori

Milled:  November 2023

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.
5. Enjoy!