This 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.

Every OMMA tin holds a memory from the farm. It’s the story of one farmer, his craft and his love for the land.

A 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.

That memory, that lightness and the heart of the farmer are what we’ve drawn on this label.

Okumidori (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.

Okumidori accounts for about 3.4% of all tea-growing land in Japan, making it the country’s fourth most widely grown cultivar.

Direct shading. 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.

Harvest. 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.

Steaming. Right after picking, the leaves are steamed to stop oxidation and keep their colour and freshness.

Drying. The leaves are dried flat, without rolling as for sencha. This makes tencha, the base for matcha.

Roasting. 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.

Refining. Smart sorting machines remove the stems and veins, leaving only the pure leaf.

“The tea sleeps”. 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.

Milling. The tencha is ground using a modern machine method that combines speed, efficiency and consistent quality.