Mitsu Matcha — Pure Organic Okumidori from Kagoshima, Floral & Velvety

Okumidori (cultivar #32, registered in 1974) is a botanical cross between Yabukita and the native Shizuoka Zairai #16 grape variety. This robust tea bush is characterized by late budding that protects the leaves from frost, developing a very distinct deep green color.

Terroir and Cultivation

The tea bushes are grown under strict organic farming on the single origin terroir of Kagoshima, in southern Japan.

Aromatic Profile

The tasting reveals a voluptuous texture and a powerful smoothness. The flavor structure is built on an umami sweetness that lingers, leaving clearly identifiable floral notes of violet and poppy.

By offering this tea as a "single cultivar," I choose not to blend. This allows for a clinical isolation of the pure and unique flavor signature of the Okumidori strain.

For whom?

• For discovery: Beginners curious to explore a matcha approach dominated by floral notes and roundness.
• For the enthusiast: Enthusiasts wishing to train their palate to the specific recognition of the pure Okumidori grape variety.
• For the enthusiast: Experts and enthusiasts seeking a grand cru to blend themselves (e.g., 50/50 with Saemidori) to create their own tasting profile.

Reference emulsion (Usucha)

I recommend sifting 2 g of powder into a chawan, adding 80 ml of water heated between 70°C and 80°C, then whisking vigorously with a chasen until a dense foam forms.

Variations

• Thick preparation (Koicha): 4 to 5 g of powder for 30 ml of water at 80°C.
• Cold preparation (Coldbrew): 1 to 2 g of powder for 250 ml of cold water, shaken vigorously in a shaker.