tea estate

Kyoto Obubu Okumidori Single-Cultivar Ceremonial Matcha

Uji, Japan

About this product

Kyoto Obubu's single-cultivar Okumidori matcha represents the most transparent approach to Uji matcha production in Japan: a named cultivar (Okumidori — Late Green) stone-ground from their own Wazuka-cho growing areas, with detailed harvest date, specific field identification, and cultivar documentation that enables the kind of provenance storytelling no other matcha producer offers. Okumidori cultivar produces a sweeter, more delicate character than Yabukita — an education in cultivar identity as much as a beverage.

The deductive profile Library

appearanceBright jade-green; slightly more delicate hue than broader-blend matchas — the Okumidori cultivar's specific chlorophyll profile

noseDistinctly sweeter and more delicate than blend matchas: honeydew melon, sweet pea, light marine umami. The Okumidori character is clearly different from Yabukita (more common) — softer, rounder aromatics

palateThe sweetness-forward character that makes Okumidori a tea ceremony favourite: theanine very prominent, EGCG bitterness moderate and well-framed. A more gentle, accommodating experience than the intense Marukyu grades

finishClean, 40-50 seconds; sweet-green; gentle

Service

brewing1.5g per 60ml at 70°C; gentler brewing temperature than Marukyu/Ippodo due to Okumidori's more delicate structure

bc sourceDirect from obubutea.com; Kyoto Obubu ships internationally

service noteProvide the cultivar information: Okumidori means Late Green; it ripens 1 week later than Yabukita; this later ripening allows additional amino acid accumulation in cool spring conditions

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The quality ladder Library

Transparency-First CeremonialSingle cultivar; named field; harvest date documented — maximum provenance

Educational ExcellenceEnables wine-like provenance discussion for matcha in restaurant context

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Tasting profile

Distinctly sweeter and more delicate than blend matchas: honeydew melon, sweet pea, light marine umami. The Okumidori character is clearly different from Yabukita (more common) — softer, rounder aromatics

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Pairings

complement

confection

Okumidori cultivar ceremonial matcha belongs with seasonal namagashi; both express the peak of Japanese spring craftsmanship

classic dessert

complement

food

Okumidori's floral single-cultivar note pairs with the delicate kuzu mochi; both are expressions of Kyoto's finest craft

classic dessert

complement

dessert

Obubu Okumidori's single-cultivar intensity bridges the nerikiri; the sculptor's wagashi meets the single-origin matcha

classic dessert

complement

confection

Okumidori's grape-like note resonates with the smooth sweetness of kinton; both are autumn expressions of nature's sweetness

established pre_dessert

contrast

dairy

Clean fresh cheese contrasts the single-cultivar matcha's complexity; honey mediates

adventurous pre_dessert

contrast

pastry

Okumidori's natural grape-floral note contrasts interestingly with lavender-honey; a contemporary pairing for a progressive tea programme

adventurous dessert

complement

fruit

The grape and stone-fruit notes in Okumidori resonate with fresh fig; both are expressions of the same autumn sweetness

suggested pre_dessert

contrast

Cheese fresh

Fresh ricotta's creamy neutrality creates a dairy canvas for matcha's oceanic-vegetal notes. Honey bridges the sweetness gap; pistachio adds corresponding earthiness.

suggested dessert