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NOTE: if sold out, please see the non-certified organic Okumidori matcha - Kanoyama - from Azuma Tea. Okumidori Matcha is a vivid green Uji matcha made from the tea plant cultivar okumidori. Cultivars are "cultivated varieties" identified for specific characteristics and propagated by cuttings to create a field of the same plant DNA. The okumidori cultivar is known for having a strong taste and aroma. The specific tea field from which the leaf this matcha uses is located at around 600m, among the highest altitude for tea fields in Kyoto. This allows for slower growing leaf for higher quality. This naturally grown Uji matcha is carefully stone-milled with Okumidori cultivar. Vibrant green color. Rich,smooth, and vegital umami flavor. ORGANIC CERTIFICATION: While all of Azuma-san's products are cultivated without use of pesticides / synthetic fertilizers, not all fields have been certified as organic under Japanese Agricultural Standards (JAS). Some fields are simply in the multi-year process, and some may not qualify due to their proximity to non-organic tea fields (for example). This particular matcha is made specifically from a certified organic tea field—a different one than the okumidori used in Azuma's Kanoyama Matcha. Please remember that the final product must also be certified organic, and resellers / wholesale buyers need to abide by their own country's organic regulations to import and resell this as an organic product. It can be certified upon request Uses 100 % Wazuka (Kyoto) grown tea. No artificial coloring, preservative, or chemical additives. To discover a little bit more about Matcha Grades, please refer Yunomi Matcha Grades. Product Info Name: Okumidori Matcha Ingredients: Green Tea Cultivar: Okumidori Notes: certified organic Producer: Azuma Tea Garden Type: Family-operated tea garden Location: Wazuka Village, Kyoto, Japan Wholesale: Available for private labeling About The Azuma Tea Garden Azuma Tea Garden is a family-owned tea farm specializing in matcha products: They are tencha farmers, cultivating leaves that are shaded then processed in the family's factory: steamed, dried without rolling, and refined into even flakes for grinding. These tencha leaves are then, ground into matcha tea powder in the family's new factory that includes both stone mill grinders and a jet air pulverization machine for large scale culinary matcha production. The processing factory for tencha and sencha were once part of a large cooperative, but the family is the only remaining member of the cooperative. Azuma Teruko, originally from China, married into the family after visiting the village and falling in love with her husband. She is now face of the farm, and is helping to convert tea fields from relatives and retiring farmer friends into organic cultivation. Matcha usage, storage, and quality preservation Storing in a cool, dry location away from sunlight (25C/75F degrees or lower, constant temperature environment) in the resealable container should keep the matcha at optimum quality for 1-2 months. The more frequently you open the bag to use your matcha, the faster quality will degrade, but you’ll also be consuming it faster as well. After 1-2 months, the matcha will begin to degrade gradually in color and aroma first, and flavor later. We don’t recommend storing in the refrigerator unless you are experienced in storing matcha. Odors from other foods in the refrigerator may seep in and contaminate the matcha, and condensation when removing the bag from storage may damage the matcha.
