Okumidori Matcha - Yoshidaさん Ogura Uji. 20g
Endive. Cream. Cinnamon.
A complex, buttery, and forward 2024 Shincha from one of Uji’s most legendary families, Yoshida.
🏆 Awarded Producer
Recipient of the highly prestigious Minister of Agriculture, Forestry and Fisheries Prize (農林水産大臣賞.)
Caretaker of Japan's first tea garden at Kozanji temple.
Stone-Milled: Fresh ground in Lawrenceville, NJ
Endive. Cream. Cinnamon.
A complex, buttery, and forward 2024 Shincha from one of Uji’s most legendary families, Yoshida.
🏆 Awarded Producer
Recipient of the highly prestigious Minister of Agriculture, Forestry and Fisheries Prize (農林水産大臣賞.)
Caretaker of Japan's first tea garden at Kozanji temple.
Stone-Milled: Fresh ground in Lawrenceville, NJ
Endive. Cream. Cinnamon.
A complex, buttery, and forward 2024 Shincha from one of Uji’s most legendary families, Yoshida.
🏆 Awarded Producer
Recipient of the highly prestigious Minister of Agriculture, Forestry and Fisheries Prize (農林水産大臣賞.)
Caretaker of Japan's first tea garden at Kozanji temple.
Stone-Milled: Fresh ground in Lawrenceville, NJ
About this Matcha
Coruscate emerald basked in shadows. Oi aroma, sweetness, faint buttery nut. Forward movement, from the middle of the base of the tongue, upward. Refreshing triangular tannins, with points expected with non-jukusei Matcha.
Fatty marrow, avian savoriness - think braised duck in a clear stock. Vegetable tips, caramel raw pecans, juicy afternotes. Young-like, full of vigor and opinion. Complex, but not lost.
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To make a fresh and smooth bowl of Usucha or Koicha, follow our whisking instructions.
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Long-term Storage: Store unopened Ooika Matcha in the refrigerator. Consume within 6 months.
Room-Temp Short-term Storage: Store opened Ooika Matcha in a cool, dark place away from sunlight. Consume within 3 months.
Refrigerator Short-term Storage: Opened Matcha can be stored in the refrigerator to help maintain freshness, however, the Matcha is at risk of condensation when cooler than ambient air. For this reason, if you choose to store an opened Matcha in the refrigerator, be sure to take the Matcha you need and then immediately place it back in the refrigerator to minimize exposure to the warm air.
Ochairinikki (御茶入日記)
Category Green tea (お茶) |
Subcategory Oishitacha (おおいしたちゃ) |
Cultivar Okumidori (おくみどり) |
Producer Yoshidaさん |
Terroir Ogura, Uji,Kyoto, Japan |
Vintage 2024 |
Harvest Time Single Spring Harvest (一番茶) |
Harvest Method 100% Handpicked (手摘み, Tezumi) |
Shading Style Kanreisha (寒冷紗) |
Shading Duration 32 days |
Milling Ishi-Usu (石臼) Stone-Milled by Ooika |
Packaging Cold-stored, oxygen-free bag |
Visit the Farm
OOIKA MATCHA leads the industry with the most precise souring details and transparency. Let’s visit Yoshidaさん’s farm and see where this Matcha comes from.
Awards
16-th Generation
Yoshidaさん is a 16th-generation farmer, whose current field is over 200 years old. In addition to cultivating high-grade tea, Yoshidan protects the legacy of Uji tea as a whole. Some other notable achievements or responsibilities of the Yoshida family include:
Caring for Japan’s oldest tea garden at Kosanji: Yoshidaさん has the incredible responsibility of managing the oldest tea garden in Japan at the Kosanji Temple (高山寺) in Kyoto, as did his father (15th generation) and grandfather (14th generation.)
20x 1st Place National Tea Competition Wins: The “Superbowl” of Japanese tea is the National Tea competition that’s been continuing for the last 75 years. The Yoshida family has participated in every year’s competition since its inception and holds over 20 first-place titles.
Chairman of the Uji Tea Hand-Rolling Preservation Association: In ancient times, tea leaves were rolled by hand. Today commercial tea rolling is done exclusively by machine in Japan. Yoshidaさん presides as chairman of the association to ensure this ancient technique and tradition is not forgotten. In fact, Yoshidaさん’s grandfather's method of hand-rolling tea was certified by the Japanese government as an intangible cultural property.
Sourcing Details
Producer Details
Yoshidaさん
Few names in Uji carry the weight of Yoshida. The family’s involvement in Uji tea traces back over 400 years - nearly as far back as Tea master Sen no Rikyū elevated the tea ceremony to an art.
The history of high-grade Matcha that has made Uji a household word across the world can hardly be separated from the Yoshida family name. Ooika is thrilled to mill Yoshidaさん’s heritage Matcha fresh, right here in the United States.
The family hand-picks the tea (known as Tezumi), shades the tea using traditional rice straw (known as Honzu Tana), uses Bamboo rather than metal sorting tools, and even grows their own rice to provide the material for shading.
Field Details
Yoshida Matcha, and Rice
Just beyond the tea farm is a rice plantation, planted by the Yoshida family.
The purpose? To provide the rice straw needed to shade tea.
They gave me a bag of brown rice on my visit from the field.
Back home in the USA, I made a dish of chazuke—using their rice and their Matcha.
Region Details
Ogura, Uji, Kyoto, Japan
Yoshidaさん’s farm is fed by the nearby nutrient-rich Uji River. The mists from the river produce an excellent natural shade that increases the savory notes in the Matcha.
The water of this river nourished the very tea leaves that are now in the bag he holds.
