A gently sweet twist on our matcha, infused with warm, creamy notes of vanilla.
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27,90 €
Okumidori Matcha is a premium ceremonial-grade matcha made from a single cultivar, grown in Kagoshima, Japan, and harvested during the first spring flush. It is distinguished by its vibrant green colour and rich, naturally smooth umami flavour.
55 in stock
First harvest
Shade-grown
Single-cultivar leaves
Kagoshima, Japan
This is not a blend of different matcha varieties. It is a distinctive single-cultivar matcha grown in the Kagoshima region of Japan. Only leaves from the earliest, first spring harvest are used — young, tender leaves that grow slowly in the shade, developing their vibrant green colour and rich, naturally smooth flavour.
The tea leaves are slowly ground using traditional stone and iron mills until they become an exceptionally fine powder with a silky texture. This careful grinding process helps preserve the tea’s natural qualities, vibrant colour and delicate flavour. The result is a rich, creamy matcha with a beautifully pronounced natural umami taste.
This matcha comes from the Kagoshima region of Japan — a place with a deep-rooted tradition of tea cultivation. The Okumidori cultivar grown here is known for its slower growth, vibrant green colour and smooth flavour profile.
The tea leaves are protected from direct sunlight and carefully harvested only during the first spring flush. The result is a combination of careful cultivation, perfect timing and Japanese tea-making expertise.
Smooth, rich and naturally balanced, with a distinctive umami character. Okumidori is known for its gentle flavour, subtle creamy notes and natural sweetness. Thanks to the slowly grown leaves from the first harvest, this matcha has a naturally delicate sweetness.
Matcha naturally contains caffeine, which provides energy. Unlike coffee, however, matcha also contains the amino acid L-theanine, which helps slow the release of caffeine, creating a smoother and more balanced experience.
Rather than being released quickly and followed by a sudden drop in energy, the caffeine in matcha is released more gradually and evenly — contributing to a feeling of calm alertness. Together, caffeine and L-theanine may also support focus during cognitively demanding tasks.
Okumidori ceremonial matcha can be enjoyed traditionally as tea or used at home to create a premium-quality matcha latte.
1. Sift one teaspoon of matcha into a cup. This helps prevent clumps and creates a smooth, creamy texture.
2. Add a small amount of hot, but not boiling, water (50 ml) and whisk well until smooth and free of lumps. Then add more water and/or milk to taste, with ice if desired.
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Okumidori is a distinctive Japanese matcha from the Kagoshima region, known for its favourable conditions for tea cultivation. What makes it special is its use of one specific tea cultivar — Okumidori — for every particle of matcha.
Unlike conventional blends that may combine several cultivars, this matcha preserves the authentic character of a single variety. The name Okumidori means “late green” — a reference to this cultivar’s later budding and slower growth, which produces richly green leaves with a naturally smooth flavour.
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It is not recommended to exceed 150-200mg of caffeine per day during pregnancy. A cup of matcha contains about 40-60mg of caffeine, so it can be used in moderation if your doctor does not suggest giving up caffeine completely.
Yes, matcha contains about 40-60 mg of caffeine per serving, but unlike coffee, matcha also contains the amino acid L-theanine. It slows down the release of caffeine – softening its effects and promoting relaxation.
Instead of the quick caffeine spike followed by an energy crash, like with coffee, the energy from matcha is released more slowly and steadily. This is why matcha provides a sense of calm alertness. Additionally, caffeine and L-theanine working together can help improve focus for tasks that require cognitive effort.
A cup of matcha contains about 40-60 mg of caffeine. It is recommended not to exceed 400 mg of caffeine per day.
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