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“Honestly, an iced matcha sounds better with the days suddenly warming, but I want to review this using traditional methods first. That is, sifting, whisking, hot water, etc. The powder is a muted...” Read full tasting note
Rich and savoury, Natural Okumidori is fresh and sweet with a creamy texture, this tea is a favourite among our staff members. Rich green in the cup, it has a subtle coconut aroma. Made by slowly grinding Tencha leaves from the first harvest of the year on a stone mill, this is a magnificent Ceremonial Grade Matcha.
Taste: Umami
Body: Rich
Texture: Rounded
Length: Long
Harvest: May
Tea Cultivar: Okumidori
Origin: Wazuka
Cultivation: Shaded
Processing: Steamed, Dried, Ground
It started with a single cup of tea. As the legend goes, our president Akihiro Kita, or Akky-san, visited Wazuka, Kyoto one fateful day. At the time, Akky-san was still a college student in search for life's calling. After trying the region's famous Ujicha (literally meaning tea from the Uji district), he immediately fell in love and his passion for green tea was born. He had finally found what he was looking for in that one simple cup of tea. After fifteen years of learning to master the art of growing tea from tea farmers in Wazuka, Kyoto Obubu Tea Farms was born and as they say, the rest is history. So what's an Obubu? Obubu is the Kyoto slang for tea. Here in the international department we call ourselves Obubu Tea. That's "Tea Tea" for the bilinguals. We love tea so much, we just had to have it twice in our name. Now Obubu means more than just tea to us. It means, family, friends, passion and the place we call home. More than just tea. Though the roots of Obubu stem from tea, it has become more than that over the years. Obubu is an agricultural social venture, operating with three (1) bring quality Japanese tea to the world (2) contribute to the local and global community through tea (3) revitalize interest in tea and agriculture through education.
Honestly, an iced matcha sounds better with the days suddenly warming, but I want to review this using traditional methods first. That is, sifting, whisking, hot water, etc.
The powder is a muted green. It’s not the worst I’ve seen, but it’s not the best either. For plain drinking matcha, I’d put this on the lowest tier. But the highest tier of culinary
Granted, none of these terms actually mean anything in Japan.
Dry Aroma: The aroma holds umami, fresh cut grass, and grated frozen parmesan cheese.
Whisking: I used a traditional Japanese chasen that I bought last year in Nara for whisking. It foams nicely.
Flavor: At first, when it just hits your palate, you get a sense of green tea ice cream and other creamy notes. Then it turns a bit grassy. Finishes with a hint of bitterness. Also has some vegetal notes. Like green pepper. But I hate green peppers so I tell you that it is light.
The mouthfeel is a bit astringent, but it’s pleasant and not biting.
