Okumidori is a late-harvest matcha cultivar, named for its slow, patient ripening. Sourced from a single Kagoshima farm and shade-grown before harvest, the leaves build deeper chlorophyll and naturally lower bitterness, delivering a vibrant green color and rounded, almondy umami. Crafted using a traditional brick-built tencha kiln (Tencha Ro) and stone-ground into a fine powder, it shines in usucha, koicha, and matcha lattes.

sources its Okumidori from a single Kagoshima farm, shade-grown and first-harvested in late spring. The cup is one of refined sweetness, smooth umami, and a light, refreshing aroma, with toasty almond notes that emerge from a slightly stronger firing in the kiln. Mild and balanced with subtle bitterness, finishing clean and gentle. Okumidori, meaning "late-harvest" (晩生 / okute), ripens slowly and patiently, building deeper chlorophyll and higher L-theanine for its vivid jade color and naturally low bitterness. Stone-ground into a fine 30g tin, ready for usucha, koicha, and premium matcha lattes.

Three hands shape this Okumidori. A Kagoshima tea master, whose family has worked a single hillside farm for generations, picks the leaves at first harvest and dries them in a traditional brick-built tencha kiln (Tencha Ro), not a modern electric kiln. The brick mass holds heat steadily, allowing the tea master to apply a slightly stronger firing that draws out the toasty almond aroma and rounded depth Okumidori is known for. 's founder, a Japanese tea ceremony practitioner, partnered directly with the master to source this single-cultivar matcha for authentic chanoyu use. The leaves are then stone-ground into a fine, vivid jade powder.

Kagoshima Tea Farm

Tea Leaves with black sheet cover

Traditional Brick-build Tencha Kiln (Tencha Ro)

Tencha, matcha before grinding

Sift 2g (about 2 scoops with a chashaku) of matcha into the warm bowl.

Pour 2 oz (60 ml) of water at 158-176°F (70-80°C) into the bowl. Hold the chasen vertically and whisk briskly with a rhythmic, snapping motion until a fine, even froth forms.

Admire the vibrant green color and the fine cappuccino-like foam. Sip slowly and let the flavors develop on your palate.

Tea plants grow for 5-8 years and are shaded around 3 weeks prior to harvest to enhance matcha quality by reducing sunlight exposure. This process increases the “umami” content while reducing bitterness and intensifying the vibrant green color due to increased chlorophyll.

Matcha is harvested 1-4 times a year, with the initial spring harvest (1st harvest) being the most esteemed. Prized for its highest quality leaves, matcha is nurtured in optimal conditions with minimal pests, offering superior flavor and aroma.

The leaves are steamed and dried to create Aracha, sifted, and cut to ready for Tencha. Unlike other Japanese teas, Tencha is not rolled, undergoes a shorter steaming process to enhance aroma and preserve its delicate structure.

Carefully stored and aged for a while, tencha mature to develop their full flavor potential. Slow, steady grinding maintains color and aroma. Moderate friction heat from the stone mill enhances matcha's flavor.

Q: How many servings from one 30g tin?

A: About 15 servings of usucha (2g each), 10 matcha lattes (3g each), or 7 koicha (4g each).

Q: Best way to store matcha?

A: Keep in an airtight, opaque container away from heat, humidity, light, and odors. Refrigeration is recommended. Color may fade over time but taste holds up well.

Q: What does "Ceremonial Grade" really mean?

A: It is not a regulated term. At , we define it as matcha of a quality that can be enjoyed straight as usucha (thin tea), making it suitable for authentic Japanese tea ceremony (chanoyu) use. To meet this standard, we use 100% Japanese first-harvest tencha, stone-milled to fine powder and check with our tea master.

Product description

embraces wellness through Sado (茶道), blending 400 years of tradition with a modern approach to create matcha zen moments.

is based in Japan and owned by a Japanese founder. We source directly from trusted Japanese tea farmers to bring you authentic teas.

Our founder's years in samurai-style Sado bring discipline, precision, and mindfulness to every tea we craft. Discover harmony within.

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We offer matcha that blends traditional craftsmanship with modern innovation. Sourced from Japan’s finest tea regions, our matcha is crafted by skilled tea masters who honor centuries-old techniques. Every batch is carefully produced to deliver a pure and authentic experience.

was founded by a true matcha enthusiast with a lifelong appreciation for Japanese tea. Drawing from personal experience in 茶道 (Sado) practice, the founder’s passion for matcha and its wellness benefits drove him to share this rich tradition with the world.

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’s founder's mission: bring only the finest tea by sourcing directly from tea farmers and tea masters.

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