A sophisticated tea from high-altitude farmland. Negative ions from river fog and surrounding swamp areas allow plants to grow quickly despite the shortage of sun exposure. The soil is full of stones, but nutrient-rich, making it fertile for cultivation. A sip of this tea begins with a toasted rice fragrance, followed by the crisp, clean notes of cool mountain fog.

“This seems like a beautiful one for somebody who is newer to matcha to try first. Over time as you come to know something whether wine, coffee, or matcha, you build into a more robust flavor.”

In a beautiful, mineral-rich basin surrounded by mountains, there is a centuries-old tradition of tea-growing and processing. This Okumidori comes from an Uji style of steaming tea leaves and is fragrant with a long finish and a hint of bitterness. The farmer of this tea started the organic method several years ago and this year is the first certified organic crop.

“It’s like dew and sweet moss – green, aromatic and vibrant. It has a bit of a connection to a really good quality nori.”

This tea has a subtle yet rich collection of color, tastes and aroma. The area’s balance of thick fog and high levels of sunshine make a perfect environment for flavorful, healthy leaves. The first notes of this vivid green tea are reminiscent of the ocean, followed by a fresh grassy background and ending with a hint of smooth umami sweetness. 

“This one has a really nice full body flavor. It’s not overpowering. There’s no bitterness or astringency and registers to me as a higher umami glutamate level.”