Organic Shizuoka Matcha (Okumidori) / Tea-Grown in Harmony with Nature
Discover exceptional organic matcha from Shizuoka, Japan, crafted using the traditional Tea-Grass Farming Method, recognised as a Globally Important Agricultural Heritage System (GIAHS).
This premium matcha is made from the prized Okumidori cultivar, known for its smooth umami, vibrant green colour, and low bitterness. Carefully stone-milled and packed in a convenient 50g pouch, it is perfect for both daily rituals and refined tea moments.
Sustainably Grown in Shizuoka
The Tea-Grass Farming Method, preserved in limited regions such as Kakegawa, Kikugawa, Shimada, Makinohara, and Kawanehon, enriches tea fields naturally. In autumn, pampas and bamboo grasses are harvested, dried, and laid between tea rows. This traditional practice:
• Improves soil structure and softness
• Retains moisture and regulates temperature
• Prevents soil and fertiliser runoff
• Suppresses weeds naturally
• Adds organic matter to nourish the soil
The result is humus-rich earth filled with beneficial microorganisms — producing aromatic, balanced, and deeply flavourful Japanese matcha.
A Biodiverse Agricultural Heritage
These tea grass fields form semi-natural grasslands supporting over 300 plant species, including endangered varieties. This win-win relationship between farmers and the environment preserves both biodiversity and tea quality.
Selected by (ki:ts)
This is a carefully curated Japanese matcha chosen by (ki:ts) for its purity, sustainability, and refined taste profile. Whether enjoyed as traditional usucha, matcha latte, or in desserts, this Okumidori matcha delivers a smooth, elegant finish with gentle sweetness and lasting umami.
A truly special organic matcha for those who appreciate authenticity, craftsmanship, and mindful living.
- Net Weight : 50g
- Cultivar : Okumidori
- Origin : Shizuoka
- Use : Matcha Shot / Iced / Lattes
HOW TO PREPARE MATCHA
1. Scoop one teaspoon (2g) of matcha powder.
*2 spoonfuls when using a chashaku –scoop.
2. Using a tea strainer, sift the matcha powder into your tea bowl to get rid of any clumps.
3. Boil soft, filtered or bottled spring water and cool water to 80°C.
Pour 60-70ml of hot water into the tea bowl.
4. Whisk vigorously for 20s using the chasen -bamboo whisk. Move the chasen in a back and forth motion (drawing a “W” shape) using your wrist.
5. After an even layer of foam has formed, whisk the surface of the tea until it has a rich creamy texture. Draw a round circle from the centre of the bowl and lift the whisk.
6. Take a moment. Breathe. And enjoy your bowl of SAYURI Matcha!
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