Okumidori Single-Origin Matcha: A Rare Gem

When it comes to matcha, not all leaves are created equal. Beyond grades and harvests, one of the most fascinating aspects of matcha lies in its cultivars, the tea plant varieties that give each bowl its own unique personality. Among them, Okumidori stands out as a cultivar celebrated for its depth, rarity, and unforgettable taste.

What is Okumidori Matcha?

“Okumidori” (literally meaning late green) is a Japanese tea cultivar prized for its elegant balance and smooth character. While the more common Yabukita cultivar dominates much of Japan’s tea production, Okumidori is far rarer, making up only a small percentage of harvests each year. Okumidori is a hybrid between Yabukita and Shizuoka Zarai and was originally cultivated for Sencha, however today it is mostly cultivated for making matcha.

This scarcity means that when you enjoy Okumidori matcha, you’re tasting something truly special, a single-origin expression that captures the terroir of its region and the dedication of the farmers who cultivate it.

Flavor Profile: Nutty, Buttery, and Umami-Rich

Okumidori is beloved by matcha enthusiasts for its round, mellow umami. Unlike some matcha that leans grassy or astringent, Okumidori offers a buttery, nutty undertone that coats the palate. Its umami is deep yet refined, with a lingering sweetness that makes it approachable even for beginners.

Kintsugi’s Okumidori is sourced from the serene tea fields of Wazuka and Minamiyamashiro in Kyoto, Japan, regions celebrated as the heart of Uji tea. Wazuka, in particular, has been cultivating exceptional green tea for over 800 years, earning its reputation as one of Japan’s most historic and esteemed tea-producing areas.

Why Single Origin Matters

Single-origin matcha means the leaves are grown, harvested, and ground from one specific region, rather than blended from multiple sources. This ensures consistency in taste and allows drinkers to appreciate the unique characteristics of that terroir.

For Okumidori, single-origin production highlights its distinctive buttery-nutty character and rich umami, untouched by blending. It’s a way of honoring the cultivar’s individuality, much like single-origin coffee or chocolate.

 A Rare Cultivar, A Rare Experience

Okumidori accounts for only about 3% of Japan’s total matcha production, making it a rare treat even in Japan. For matcha lovers outside of the country, it’s an even greater treasure, a cultivar that reflects both rarity and refinement.

Enjoying Okumidori isn’t just about drinking tea. It’s about pausing, savoring, and recognizing the craftsmanship that goes into producing such a rare harvest.

Final Sip

Okumidori single-origin matcha is more than just tea, it’s a journey into Japan’s tea heritage, a taste of rarity, and an invitation to slow down with every sip. With its buttery sweetness, deep umami, and smooth finish, it’s no wonder this cultivar has captured the hearts of tea lovers worldwide.