Okumidori is one of d:matcha’s most popular cultivars, prized for its well-balanced combination of sweetness and gentle astringency.

This kabusecha offers the rich umami characteristic of shaded tea while remaining approachable and easy to drink. It is complemented by Okumidori’s signature fresh aroma and lingering finish, reminiscent of young green leaves. This year’s harvest is particularly notable for its thick, velvety umami. It is rare to find an organically grown sencha that delivers such depth and intensity of flavor.

After several years of organic cultivation, we have seen continuous improvements in both soil health and the vitality of the tea plants. Combined with our ability to harvest at the optimal timing, these factors have contributed significantly to the quality of this year’s tea.

First Brew:

1. Add 1 tbsp of sencha into your kyusu.
2. Pour boiling water into your yuzamashi. When the water is approximately 60°C to 70°C, gently pour 100ml into your teapot.
3. Let the tea leaves steep for 1 1/2 mins.
4. Pour the brewed tea in. Ensure the tea is poured till the last drop.
5. Enjoy!

Second Brew:

1. Pour 100ml of 80 degrees Celsius water into your teapot.
2. Enjoy immediately!

Third Brew:

1. Add 100ml boiling water to your teapot.
2. Enjoy immediately! 

Keep your sencha stored in an airtight container in a cool, dark place away from humidity and light. For best freshness, store in the refrigerator and consume soon after opening. For more information on storing sencha, check out this video!