Single Origin - Okumidori 40g
Includes Paper Whisk — a limited gift to start your ritual. *One per order
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Description
・Zenkyu’s single-origin matcha green tea powder, made from Okumidori, grown by farmer Wakasugi-san in Nishio, Aichi Prefecture, Japan, a traditional region for matcha production.
・Grown under traditional shaded cultivation and sourced from a single farmer and a single harvest year, offering a consistent and reliable expression of the cultivar.
・Carefully selected leaves are used to create a matcha designed for balance and approachability rather than intensity.
・Known for its clean structure, gentle bitterness, and a subtle nutty undertone that adds depth without heaviness.
・Stone-ground in Japan in small batches to preserve aroma, color, and flavor.
・Limited Edition — produced in limited quantities based on the harvest.
・40g per pack (approximately 14–20 cups).
How To
How To
[Usucha (Hot Matcha)]
Matcha: 2g Hot water: 80℃ (176℉) 70ml
- Take a deep breath and focus on your breathing to center yourself.
- Add matcha into the bowl. If lumps are a concern, sift the matcha.
- Pour hot water.
- Whisk for 15-30secs and Enjoy! Use chasen (bamboo whisk) for the best foam and taste.
[Iced Matcha]
Matcha: 2g Hot water: 40ml
- Whisk matcha with hot water.
- Add plenty of ice, and wait a moment before drinking.
[Iced Latte]
Matcha: 3g Hot water: 40ml Milk: 150ml
- Whisk matcha with hot water.
- Pour over milk and ice.
Visit How To "Matcha Ritual" for detailed instructions.
Storage
Storage
・Store in cool dry place and avoid sunlight.
・For the best flavor and aroma, we recommend purchasing in small quantities and using within about 2 weeks in summer and 1 month in winter after opening.
・Each pouch is resealable to preserve freshness. Feel free to refill the tin (included with subscription, optional for one-time purchase).
Shipping
Shipping
・Free worldwide shipping for subscription orders. For one-time purchases, shipping fees vary by region and are calculated at checkout.
・Products are shipped from Japan, and delivery times vary by destination. For more details, please check our FAQ.
・Subscriptions are shipped according to the frequency and date you select. The shipment date from Japan is fixed; however, delivery times may vary due to fluctuations in shipping lead times.
・Your subscription will automatically renew unless canceled. All payments are final and non-refundable. To avoid being charged for future orders, please cancel prior to the renewal date.
・A minimum of two subscription cycles is required. If you cancel before receiving two orders, you will be required to pay the price difference.
You can find more information on our subscription page.
If you are a fan of matcha latte but doesn’t happy about the quality you are trying so far, you should definetely try this. When it says for latte, I was expecting this quality matcha to drink but it is very good.
10/10This matcha is amazing. The flavor is very strong and perfect for lattes :)
aroma: vegetal, earthy, toastylatte: very umami, sweet, bit toasty💚texture: very creamy, smooth, velvetyUmmon has always been my top matcha, but wow, this latte blend completely blew me away! I actually forgot about Ummon🫶🏻✨
Is this really a latte-grade powder? The bold, rich umami flavor and slight astringency make it taste like a premium blend! While it's not naturally creamy, adjusting the milk-to-powder ratio works wonders. It's surprisingly good for a latte-grade matcha and deserves all the hype!
The color is vibrant and deep green and the aroma is fresh and sweet. It has a bold, creamy, umami-rich, and nutty flavor profile. It tastes delicious even without sweetener, making me want to make another cup.No bitterness at all!I really love this!!
Farmer Mr. Shingo Wakasugi
Wakasugi-san preserves the traditional tana-style shaded cultivation method, now practiced by only a small number of tea farmers.
The leaves are carefully steamed and dried
in a Mikawa-style tencha furnace, preserving their color, aroma, and balance.
“As a producer in Nishio, I focus on making matcha I can be proud of, one cup at a time.”
－Shingo Wakasugi
"Nishio (西尾)" Matcha
Nishio (西尾), located in Aichi Prefecture in central Japan, is a traditional matcha-producing region known for tencha cultivation.
Shaded growing methods enhance umami, while traditional tencha processing, including Mikawa-style drying, helps preserve color and aroma.
These techniques continue today, defining Nishio for its quality and craft in matcha.
Okumidori
Okumidori is a cultivar known for its clean structure, gentle bitterness, and a subtle nutty undertone.
This matcha comes from farmer Wakasugi-san, grown under traditional shaded cultivation.
Carefully selected leaves are processed for balance rather than intensity, resulting in a clean, approachable matcha suited to everyday enjoyment.