Wazuka, Kyoto, Japan.
Okumidori, 40 years.
About the manufacturer
About the tea garden
The bushes on this garden are slightly older. To keep them vital, the trees are often cut down halfway after the first harvest.
Slate geology; Slightly clay soil.
Direction and angle:
30 degrees Westward.
Ridge direction and shape:
South to North alongside the mountain contours.
About the climate
Cold. The farm is situated on the peak of a mountain.
Surroundings and environmental circumstances:
Summers are comparatively cool at the farm. Temperature differences between morning and evening are large in spring. Almost no bug reach the farm at this altitude.
About the tea cultivar species
Cultivar details - Okumidori
The national research institution for vegetable and tea cultivation in Shizuoka.
A breed between Yabukita and “Shizuoka-zairai-16”. Registered in 1974 as #32.
It is a late grower especially suited for the manufacturing of Gyokuro and Sencha. The bushes grow at an average height, and development is strong. Its produced leaf is smaller than the Yabukita leaf, with a small oval shape and clear green color. It produces a good yield.
Strong cold resistance, in similarity to its parent cultivar Yabukita. As sencha it produces a beautiful deep green color and a pretty shape. Its flavor is comparable to Yabukita. As a late grower, its harvesting period is comparatively late, around 8 days later than Yabukita. It functions especially well in a blend with the Yabukita and Kanayamidori cultivars.
Use one teaspoon of matcha and 70~90cc of hot water and add into a tea bowl. Use a bamboo tea whisk to whisk a froth onto the tea.
A gentle, mild, and creamy matcha with a pleasantly rounded fragrance. It produces a refreshing brew without any disturbing off-flavors.
Learn more (video content):
Organic Single Origin Matcha – The Solitary Pine