{"title":"Refills","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eStart with a tin, then refill. \u003c\/p\u003e","products":[{"product_id":"okumidori-matcha-refill-40g","title":"Okumidori Matcha Refill · おくみどり, 40 g","description":"\u003cp\u003eThe same first-harvest Okumidori from Takeshi-san’s family farm in Miyazaki, in a refill pouch for your OMMA tin. Same smooth, nutty matcha, less packaging.\u003c\/p\u003e\n\n\u003ch2\u003eHow to make it\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eUsucha\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMix 2 g of matcha with 10–15 g of water (80°C) in circular motions to make a smooth paste.\u003c\/p\u003e\n\u003cp\u003eOnce it’s fully dissolved, add 90–100 g of water.\u003c\/p\u003e\n\u003cp\u003eWhisk briskly in a zigzag motion until a soft foam forms.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIced Matcha Usucha\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAdd 2g of sifted Matcha to a tumbler or thermos, add 200ml of cold filtered water and shake vigorously for 30 seconds. Pour over ice.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eKoicha\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAdd 25 g of water (80°C) to 3 g of matcha.\u003c\/p\u003e\n\u003cp\u003eKnead slowly with the whisk in circular motions, without whisking to a froth, until thick and silky with no foam.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMatcha latte\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWhisk 3 g of matcha with 40 g of water (80°C) until smooth.\u003c\/p\u003e\n\u003cp\u003eAdd 150–180 ml of milk. We recommend ROA milk for a perfectly balanced cup.\u003c\/p\u003e\n\u003cp\u003ePairs well with: nutty flavours, sweet sesame paste, maple syrup.\u003c\/p\u003e\n\n\u003ch2\u003eHow it feels\u003c\/h2\u003e\n\u003cp\u003eThis is a matcha for focus: a calm body and a clear, sharp mind. It’s for time on your own, when you want to write down your thoughts. and have gentle me time, settle into an important task, or simply enjoy your work in a state of deep, easy flow.\u003c\/p\u003e\n\n\u003ch2\u003eThe story behind the label\u003c\/h2\u003e\n\u003cp\u003eEvery OMMA tin holds a memory from the farm. It’s the story of one farmer, his craft and his love for the land.\u003c\/p\u003e\n\u003cp\u003eA great tree grows in the middle of Takeshi-san’s farm. To him, it stands for a rich harvest and good fortune. A swing hangs from its branches. One push, and you’re weightless again, like a child who still believes that luck is on their side. You look up, and sunlight filters through the leaves. The Japanese call it komorebi, light falling through the trees. It’s a quiet reminder that what matters most is happening right now.\u003c\/p\u003e\n\u003cp\u003eThat memory, that lightness and the heart of the farmer are what we’ve drawn on this label.\u003c\/p\u003e\n\n\u003ch2\u003eAbout Okumidori\u003c\/h2\u003e\n\u003cp\u003eOkumidori (おくみどり) means “late green”. It was bred in Japan by crossing the classic Yabukita with a native Shizuoka variety, and registered in 1974. It’s a late-budding cultivar, waking about a week after Yabukita, so its leaves grow more slowly and develop a deeper flavour. Okumidori responds beautifully to shading, which makes it a favourite for matcha and gyokuro. It gives a vivid emerald colour and a smooth, creamy taste with deep umami and almost no bitterness.\u003c\/p\u003e\n\u003cp\u003eOkumidori accounts for about 3.4% of all tea-growing land in Japan, making it the country’s fourth most widely grown cultivar.\u003c\/p\u003e\n\n\u003ch2\u003eFrom field to tin\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eDirect shading.\u003c\/strong\u003e 3–4 weeks before harvest, nets are laid directly over the tea bushes to shield them from the sun. The leaves become softer, vivid green and rich in umami.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHarvest.\u003c\/strong\u003e Before picking, the bushes are cleared by hand of dry leaves, insects, cobwebs and anything else that doesn’t belong. Then, from early to mid-May, only the youngest, most tender first-flush leaves are picked, using large Kawasaki machines.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSteaming.\u003c\/strong\u003e Right after picking, the leaves are steamed to stop oxidation and keep their colour and freshness.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDrying.\u003c\/strong\u003e The leaves are dried flat, without rolling as for sencha. This makes tencha, the base for matcha.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoasting.\u003c\/strong\u003e The leaves are then gently roasted to Takeshi-san’s own recipe. This is where the sweet, nutty notes typical of southern Japan are born.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRefining.\u003c\/strong\u003e Smart sorting machines remove the stems and veins, leaving only the pure leaf.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e“The tea sleeps”.\u003c\/strong\u003e The tencha is sealed in airtight bags and rested in cold rooms for about 5 months. During this time its flavour matures, gaining depth and complexity.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMilling.\u003c\/strong\u003e The tencha is ground using a modern machine method that combines speed, efficiency and consistent quality.\u003c\/p\u003e\n\n\u003ch2\u003eGood to know\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eHow to refill:\u003c\/strong\u003e pour the matcha from the pouch into your OMMA tin and close it tightly.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e keep in a cool, dry place.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it ceremonial?\u003c\/strong\u003e There is no certification or grading in Japan that defines a \"ceremonial\" grade. Matcha is only ceremonial when it’s prepared in a tea ceremony. This is a first-harvest, shade-grown matcha made to be enjoyed pure, and it’s lovely in a latte too.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDon’t have a tin yet?\u003c\/strong\u003e Start with the Okumidori tin, then switch to refills.\u003c\/p\u003e","brand":"OMMA","offers":[{"title":"Default Title","offer_id":52150035382618,"sku":"M-OKU-REF-40","price":35.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0765\/9343\/0874\/files\/Screenshot2026-11-09at12.37.19.png?v=1794227873"},{"product_id":"refill-yabukita-samidori-40g","title":"Yabukita + Samidori Matcha Refill · やぶきた・さみどり, 40 g","description":"\u003cp\u003eThe same first-harvest Yabukita + Samidori blend from Kagoshima, in a refill pouch for your OMMA tin. Same balanced, gently priced matcha, less packaging.\u003c\/p\u003e\n\n\u003ch2\u003eHow to make it\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eUsucha\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMix 2 g of matcha with 10–15 g of water (80°C) in circular motions to make a smooth paste.\u003c\/p\u003e\n\u003cp\u003eOnce it’s fully dissolved, add 90–100 g of water.\u003c\/p\u003e\n\u003cp\u003eWhisk briskly in a zigzag motion until a soft foam forms.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIced Matcha Usucha\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAdd 2g of sifted Matcha to a tumbler or thermos, add 200ml of cold filtered water and shake vigorously for 30 seconds. Pour over ice.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eKoicha\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAdd 25 g of water (80°C) to 3 g of matcha.\u003c\/p\u003e\n\u003cp\u003eKnead slowly with the whisk in circular motions, without whisking to a froth, until thick and silky with no foam.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMatcha latte\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWhisk 3 g of matcha with 40 g of water (80°C) until smooth.\u003c\/p\u003e\n\u003cp\u003eAdd 150–180 ml of milk. We recommend ROA milk for a perfectly balanced cup.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMatcha tonic\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWhisk 3 g of matcha with 40 g of water (80°C) until smooth.\u003c\/p\u003e\n\u003cp\u003eFill a glass halfway with ice and top with tonic. Choose a tonic with a soft texture, such as Fever-Tree.\u003c\/p\u003e\n\u003cp\u003eGently pour the matcha shot over the top.\u003c\/p\u003e\n\u003cp\u003eIf you love citrus, add a little yuzu purée or marmalade to the bottom of the glass.\u003c\/p\u003e\n\u003cp\u003eThis matcha pairs beautifully with citrus, berry and sparkling flavours.\u003c\/p\u003e\n\n\u003ch2\u003eHow it feels\u003c\/h2\u003e\n\u003cp\u003eThis matcha is about inspiring energy, volcanic yet grounded. It fills you from within with a gentle tingle of alertness and clarity, and with pure joy and the feeling that you can do anything.\u003c\/p\u003e\n\n\u003ch2\u003eThe story behind the label\u003c\/h2\u003e\n\u003cp\u003eEvery OMMA tin holds a memory from the farm. It’s the story of one farmer, his craft and his love for the land.\u003c\/p\u003e\n\u003cp\u003eThis label shows carefree walks among the vast tea fields of Kagoshima, where Sakurajima, a mighty active volcano, can be seen from every corner. It erupts in small bursts almost every day, and its ash enriches the soil with minerals and helps it hold moisture. Here the volcano is not a threat but a part of life: every person in the region feels its energy, and every tea bush grows from it.\u003c\/p\u003e\n\u003cp\u003eThat memory, the volcano’s power and its presence in the life of Kagoshima, is what we kept on this label.\u003c\/p\u003e\n\n\u003ch2\u003eAbout Yabukita + Samidori\u003c\/h2\u003e\n\u003cp\u003eYabukita is Japan’s best-known cultivar. It was bred in Shizuoka by Hikosaburo Sugiyama in the early 20th century, and today it grows on more than 60% of the country’s tea fields. Its taste is what the Japanese consider classic: fresh, grassy and lively, with a gentle briskness.\u003c\/p\u003e\n\u003cp\u003eSamidori is a rare cultivar from Uji, covering only 0.7% of Japan’s tea land. It’s traditionally grown in the shade for tencha and gyokuro, prized for its softness, natural sweetness and deep umami, with almost no bitterness.\u003c\/p\u003e\n\u003cp\u003eTogether they complement each other: Yabukita brings freshness, character and the familiar taste of Japanese tea, while Samidori softens it with sweetness and depth. The result is a balanced, harmonious matcha, both classic and gentle.\u003c\/p\u003e\n\n\u003ch2\u003eFrom field to tin\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eDirect shading.\u003c\/strong\u003e 3–4 weeks before harvest, nets are laid directly over the bushes of both cultivars to shield them from the sun. The leaves become softer, vivid green and rich in umami.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHarvest.\u003c\/strong\u003e Before picking, the bushes are cleared by hand of dry leaves, insects, cobwebs and anything else that doesn’t belong. Then, from early to mid-May, only the youngest, most tender first-flush leaves are picked, using large Kawasaki machines.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSteaming.\u003c\/strong\u003e Right after picking, the leaves are steamed to stop oxidation and keep their colour and freshness.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDrying.\u003c\/strong\u003e The leaves are dried flat, without rolling as for sencha. This makes tencha, the base for matcha.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRefining.\u003c\/strong\u003e Smart sorting machines remove the stems and veins, leaving only the pure leaf.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoasting.\u003c\/strong\u003e The leaves are then gently roasted. This is where the sweet, nutty notes typical of southern Japan are born.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e“The tea sleeps”.\u003c\/strong\u003e The tencha is sealed in airtight bags and sent to a partner farm in Kakegawa, Shizuoka, where it rests in cold rooms for about 5 months. During this time its flavour matures, gaining depth and complexity.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlending.\u003c\/strong\u003e After maturing, Yasuhiko-san tests recipes and blends the two tenchas in a precise ratio: 80% Yabukita and 20% Samidori.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMilling.\u003c\/strong\u003e The tencha is ground using a modern machine method that combines speed, efficiency and consistent quality.\u003c\/p\u003e\n\n\u003ch2\u003eGood to know\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eHow to refill:\u003c\/strong\u003e pour the matcha from the pouch into your OMMA tin and close it tightly.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e keep in a cool, dry place.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it ceremonial?\u003c\/strong\u003e There is no certification or grading in Japan that defines a \"ceremonial\" grade. Matcha is only ceremonial when it’s prepared in a tea ceremony. This is a first-harvest, shade-grown matcha that’s lovely pure and especially good in lattes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDon’t have a tin yet?\u003c\/strong\u003e Start with the Yabukita + Samidori tin, then switch to refills.\u003c\/p\u003e","brand":"OMMA","offers":[{"title":"Default Title","offer_id":54143878758746,"sku":"M-YS-REF-40","price":26.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0765\/9343\/0874\/files\/Screenshot2026-11-09at12.35.33.png?v=1794227758"}],"url":"https:\/\/omma.world\/collections\/refills.oembed","provider":"OMMA","version":"1.0","type":"link"}