Ikigaicha Ceremonial Usucha – Okumidori Matcha (Yame, Fukuoka)
Crafted from the Okumidori cultivar, this ceremonial grade matcha from Yame, Fukuoka is tailored for preparing Usucha (thin tea). Okumidori is a late-budding cultivar developed to balance yield and quality, and it is particularly valued for its smoothness, vibrant color, and elegant umami depth.
Cultivar Characteristics – Okumidori (“deep green”) was registered in 1974 from a cross of Yabukita × Shizuoka Zairai. It is a late-harvest cultivar, making it less susceptible to spring frost and allowing for deeper shading, which enhances chlorophyll and amino acid concentration.
Appearance – finely milled into a brilliant emerald powder with exceptional gloss, thanks to its high chlorophyll content.
Flavor Profile – characteristically round and mellow, with reduced bitterness compared to Yabukita. The cup offers layered umami, soft vegetal sweetness, and a creamy finish with minimal astringency.
Mouthfeel – silky and dense, producing a stable, fine froth when whisked for Usucha.
Wellness – rich in L-theanine, catechins, and antioxidants, supporting calm alertness, improved focus, and overall vitality.
| Size | 20g |
|---|
How to make usucha matcha
2-4g
60-70ml
75-80C
How to make delicious Usucha Matcha
Preheat the bowl
Pour hot water into the chawan, then discard.
This warms the bowl and helps the whisk work smoothly.
Sift the matcha
Place 2-4g of matcha through a fine sieve into the bowl.
This removes clumps and ensures a smooth, frothy tea.
Add water
Pour 60–70 ml of hot water (75–80°C) into the bowl.
Avoid boiling water, as it makes matcha bitter.
Whisk briskly
Hold the chasen with your wrist relaxed.
Whisk quickly in a “M” or “W” motion, not circular.
Aim for a fine, even foam with tiny bubbles.
Serve and enjoy
Drink directly from the chawan in small sips.
Usucha should taste smooth, slightly sweet, and refreshing, with a light frothy texture.
د.إ115.00
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