ORGANIC MATCHA / OKUMIDORI / KIRISHIMA / 1H / 2021

RM79.00

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Organic Ceremonial Matcha Powder


Reflecting the tranquil and misty mountain forests of Kirishima, this soul-elevating ceremonial Matcha from the Okumidori cultivar exudes a deep green hue. The organically grown Okumidori drapes the palate with toasted peanut aroma amidst layers of mild buttery note – constituting creamy and resonant umami.

Best For

Light Tea (Usucha)
Latte
Mocktail

Origin

Kirishima, Japan

Tea Cultivar

Okumidori

Harvest

First Harvest (ichibancha), 2021

Taste Profile

Toasted peanut aroma
SUPER HIGH
Mild Buttery Note
MEDIUM
Well-balanced Umami
MEDIUM

Client Reviews

★★★★★

"vibrantly green and jam packed with umami, both signs of the best quality matcha."

- Xingweird

★★★★★

"vibrantly green and jam packed with umami, both signs of the best quality matcha."

- Xingweird

★★★★★

"vibrantly green and jam packed with umami, both signs of the best quality matcha."

- Xingweird

    Introducing

    OKUMIDORI CULTIVAR

    from

    KIRISHIMA

    Kagoshima Prefecture

    Image

      Cultivar

      In Japan, many tea cultivars are grown intricately to produce different kinds of Matcha. Analogically speaking, we have 7,500 varieties of apple worldwide but they are all apples.

      Similarly for the Japanese Matcha which has over 200 cultivars. Although all of them comes from Camiella Sinensis, each possesses special traits - resulting a unique taste profile.


      Image

      Okumidori Cultivar

      Naturally a late-maturity cultivar, Okumidori is harvested relatively late (8 days after Yabukita cultivar), producing a deep green leaf colour and unique aroma with refreshing and clean aftertaste.

      Recipes

      Image
      Image

        Iced Matcha Latte

        Mix ingredients below in a measuring cup with ASAGAO / Chasen Whisk until creamy and no visible clumps:

        a. Fresh Milk – 75mL
        b. Granulated sugar – 3 tsp / 15mL Sugar syrup (60mL milk if sweetened)
        c. Organic Okumidori / Kirishima Matcha powder – 6g or 3 tsp

        Pour the mixture above into a serving cup with 75mL of milk with ice.

        Iced Matcha Tea

        Mix ingredients below in a measuring cup with ASAGAO / Chasen Whisk until no visible clumps:

        a. Room temp / cold water – 75mL
        b. Organic Okumidori / Kirishima Matcha powder – 3g or 1 ½ tsp

        Pour the mixture above into a serving cup with 75mL of water with ice.


          Recipes

          Iced Suisen Genmai Latte

          Iced SUISEN / Genmai Latte – 150 mL

          Mix ingredients below in a measuring cup with ASAGAO / Chasen whisk until creamy and no visible clumps:

          a. Fresh Milk – 75mL
          b. Granulated sugar – 3 tsp / 15mL Sugar
          syrup (60mL milk if sweetened)
          c. SUISEN / Genmai powder – 6g
          d. Salt – 2 pinch / 0.4g

          Pour the mixture above into a serving cup with 75mL of milk with ice.

          Hot Suisen Genmai Latte

          Hot SUISEN / Genmai Latte – 200 mL / 8 oz

          Mix ingredients below with ASAGAO / Chasen whisk in a pitcher until no visible clumps:

          a. Fresh Milk – 1/3 in pitcher
          b. Granulated sugar – 3tsp (15mL sugar syrup)
          c. Salt – 2 pinch / 0.4g
          d. SUISEN / Genmai powder – 6g (whisk inside
          pitcher)
          e. Fresh Milk – Top up another 2/3

          Steam the milk to 55c – 60c.

          Iced SUISEN Genmai Tea

          Iced SUISEN / Genmai Tea – 150 mL

          Mix ingredients below in a measuring cup with ASAGAO / Chasen, whisk until no visible clumps:

          a. Room temp / cold water – 75mL
          b. Granulated sugar – 2tsp / 10mL Sugar Syrup (65mL water if sweetened)
          c. SUISEN / Genmai powder – 2g
          d. Salt – 1 pinch / 0.2g

          Pour the mixture above into a serving cup with 75mL of water with ice.

          Hot Genmai Tea – 200 mL

          Mix ingredients below with ASAGAO / Chasen, whisk until no visible clumps:

          a. SUISEN / Genmai powder – 1.5g
          b. Water (Temp – 70c) – 75mL (use 5mL of sugar syrup / 1tsp granulated sugar if sweetened with 65mL of water)
          c. Salt – 1 pinch / 0.2g

          Pour the mixture above into a cup with 125mL warm water and mix gently again.