Matcha Uji Japan OKUNOYAMA 奥の山

This is a single origin of the new Okunoyama variety, which originated from the "Okunoyama" tea plantation that has been in existence since the Muromachi period (1333-1573).



It is said to be a variety suitable for gyokuro, but it is also grown as tencha because of its dark green color and excellent ground color when made into matcha (powdered green tea). It is characterized by its refreshing and easy-to-drink taste, with a strong sense of umami.

Oku no Yama is an even-keeled blend of tangy, sweet, and lightly bitter tastes. Taken as usucha (thin tea), it is a harmoniously refined tea devoid of extremes. Prepared as Koicha (thick tea) it presents more vigorous and distinct flavours. It opens with tart aromas but then a sly sweetness follows close behind, concluding with a tart finish. To bring out the best from this tea’s most sophisticated flavours, we must be mindful of water temperature: too low a temperature will disrupt the delicate equilibrium of the tea’s flavours, nudging them towards over-bitter accents.