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Premium Matcha Powder (Okumidori)

Premium Matcha Powder (Okumidori)

¥45,000Price
Commercial Use only -
Limited stock. Shipping is not included. We are not responsible for your local import tax or shipping tax.
Photos are for reference only. Colour may vary depending on what device you are using to view the matcha.
Shipping cost is not included. Final quotation will provide upon sales confirmation.
 
Premium Matcha Powder (Okumidori)  プレミアム抹茶おくみどり
Okumidori is our signature Organic high quality premium grade matcha from Kagoshima, Kyushu Japan, from the first spring harvest, this is the time of year when the leaves have the highest concentration of tea catechins. 
They bring out the best “umami” flavour with no trace of bitterness, rich, fresh, aromatic, smooth, sweet taste, well rounded flavour of matcha tea. The tea is usually shaded from sunlight from 10-14 days. 
We recommend that matcha is consumed in the morning and early afternoon.
Quantity
September 2026

  • Origin

    Kagoshima

  • Quality and Type

    Premium Organic Japanese Matcha Powder

  • Flush

    1st Organic

  • Packing Size

    1kg, 10kg Aluminium foil bag (Pre-Order & Wholesale only)

  • Storage Period

    Unopened

    1 year

    Opened

    6 weeks

  • How to Brew (per person)

    Tea quantity 

    1.5g-2g 

    Add more powder to suit your taste.

    Water quantity 

    70ml 

    Temperature 

    80C 

    Time

    Fast Whisk “W” motion 30 secs, or until frothy

    How to Hot Brew (per person)
    THIN MATCHA (Usucha 薄茶)
    Tea quantity
    1.5-2g 
    Add more tea leaves to suit your taste.
    Water quantity
    70-100ml
    Temperature
    80C
    Method:
    1. Sift 2 Chashaku (1.7g-2g) of the matcha powder into the Chawan
    2. Pour 70ml at 176°F (80°C) water into the Chawan
    3. Whisk the matcha in a fast W motion until a layer of foam bubbles cover the surface.
    Note: For usucha, one usually uses the traditional Japanese bamboo whisk (though breakaway souls love to experiment with electric whisk/milk frother) to create a nice head of crema, for smoother texture and show beautiful colour of the tea. 
    Enjoy the full umami taste!
     
    THICK MATCHA (Koicha 濃茶)
    Ingredients: 
    3g-4g matcha powder (adjust to your taste) 
    50ml water
    Temperature
    80C
    Method: 
    1. Sift 4 Chashaku (3-4g) of the matcha powder into the Chawan
    2. Pour 50ml at 176°F (80°C) into the Chawan
    3. Slowly knead the matcha using the Chasen, moving left to right, up and down in a gentle rotation around the edge of the bowl
    Note: Best to use to make smoothie or latte. Koicha for drinkers to enjoy the rich texture and complex flavours of the matcha with stronger umami taste.
    Enjoy!

     

  • Taste

    Umami 旨味　4/5

    Astringent 渋い　4/5

    Richness 濃厚　4/5

    Sweetness 甘み　4/5

    Aroma 火香　3/5

    Taste chart are for reference only. Individual differences in taste sensitivity, it varies from person to person.

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