{"product_id":"okumidori-matcha-classic-tin-40-g","title":"Okumidori Matcha · classic tin, 40 g","description":"\u003cp style=\"background:#fff6e3; border-left:3px solid #f4b2c3; padding:12px 16px;\"\u003eOMMA has grown up with every trip to Japan, and has a new look. This is one of the last of our classic tins: our very first design, with the girl who has a whisk on her head. The same matcha inside, now for less.\u003c\/p\u003e\n\n\u003cp\u003eThe matcha OMMA began with: first-harvest Okumidori from Takeshi-san’s family farm in Miyazaki, roasted by hand to his own recipe. Smooth and creamy, with deep umami and almost no bitterness. Lovely whisked with water or in a latte.\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\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\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. Family friends and anyone with a love of tea come to help, even fishermen from Miyazaki, who join Yuka, Takeshi’s wife, in bringing in the harvest.\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 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\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\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, whisked with water, and it’s lovely in a latte too.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTin or refill?\u003c\/strong\u003e The same matcha. Start with the tin, then top it up with the refill pouch: same taste, less packaging.\u003c\/p\u003e","brand":"omma","offers":[{"title":"Default Title","offer_id":55139574514010,"sku":"M-OKU-TIN-40-ARCHIVE","price":26.25,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0765\/9343\/0874\/files\/DSC02806_fd4c2a2f-88ba-45d8-8468-6c21d8135495.jpg?v=1768220550","url":"https:\/\/omma.world\/products\/okumidori-matcha-classic-tin-40-g","provider":"OMMA","version":"1.0","type":"link"}