A specialty matcha for everyday moments — single farm, single cultivar. What do we mean by specialty? Most matcha on the market is blended — made from multiple cultivars, producers, regions, or harvest years. That’s standard practice, and it works well for balancing flavour. But there’s another way: single origin. No mixing, no blending — just the tea as it is, with all its true character intact. Okumidori is a cultivar that’s gaining popularity for matcha, known for its smooth, sweet profile that speaks for itself. Taste and use This matcha has depth, complexity, and a creaminess that speaks to its quality. Little bitterness, little astringency — just a verdant aroma that spreads with each breath. The drinkability is excellent, with a lighter finish that makes it ideal for drinking straight as usucha. Use it for a latte, and it surpasses the average — creamy, rich, and unmistakably a step above. Why this matcha We started noticing that truly good matcha — the kind where you can actually taste what matcha is supposed to taste like — was getting harder and harder to find at a reasonable price. So we set out to find something that’s genuinely delicious, generous in size (50g, not a tiny tin), and honest in price. Something you can drink every day — usucha in the morning, latte in the afternoon — without thinking twice. This Matcha Okumidori is our answer. Ball-milled for accessibility, made from first-harvest Okumidori tencha, and milled fresh (this batch: December 2025). → Read the full story behind our Matcha Okumidori . Looking for a matcha suited specifically for lattes? → Try our Matcha Shizuoka
