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JapanMatchaPh

Matcha Okumidori (Premium Ceremonial Grade) 30g

Matcha Okumidori (Premium Ceremonial Grade) 30g

₱1,195.00

₱1,195.00

Sale Sold out

Variant Empty Tin Can + 30 Grams Pouch 30 Grams Refill Pack Pouch

(Premium Ceremonial Grade)

Matcha Okumidori by Nagatani Tea Factory offers a smooth, umami-rich experience for matcha connoisseurs. This single-cultivar matcha is made from the Okumidori varietal, prized for its naturally mellow flavor, vivid green color, and delicate sweetness.

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Harvested in early spring and stone-ground in small batches, this matcha delivers a creamy texture with subtle notes of steamed greens, sweet pea, and a lingering, clean finish. It’s ideal for traditional usucha (thin tea) preparation, but versatile enough for modern matcha lattes and desserts.

Ingredients: Green tea
Tasting Notes: Smooth, Umami, lightly sweet with slight nuttiness
Cultivar: Okumidori
Harvest: Spring(First Harvest)
Packaging: Silver Resealable Pouch and an Empty Tin Can.
Origin: Ujitawara, Kyoto, Japan.

Recommended Use : Usucha(Thin),Latte

Producer: Nagatani Tea Factory

Evaluation - 23/30
Different Temperature Water Produces different Tasting Notes we use 80 degrees water. Please use as a simple guide.

(5 being the highest score)

Umami: 3/5
Creaminess: 4/5
Astringency: 4/5 (5 being the least astringent)
Bitterness: 3/5 (5 being the least bitter)
Texture: 4/5
Color: 5/5

How much does 30 grams of matcha make?
Usually 15-30 servings but depends on how strong you make matcha 1.5grams is the recommended serving per cup.

Low stock: 40 left

Quantity

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Nagatani Tea Factory

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Tea Farm (Partner: Yuta Nagatani, 7th-Generation Farmer)

With roots stretching back over 120 years in Ujitawara’s Obukudani mountains—the birthplace of Uji tea—our family’s five fields and on-site mill produce organic, pesticide-free teas certified JAS since 2006. Yuta Nagatani carries on this legacy, using our own steam-intense process to coax out a deep green hue, silky throat-feel, and elegant sweetness in every cup.

Growing up, I’d help my father and grandfather in the fields and factory. I chose to follow in their footsteps because I love tea—the way it smells as it brews in a kyusu, the calm pause those minutes bring. Today, I fine-tune each harvest and refining step to highlight our terroir’s wild-herb aromas and the rare Ujimidori cultivar’s unique character. As more enthusiasts discover us on Instagram, I’m excited to share our centuries-old craft and keep these gardens thriving.