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About this Matcha
An oceanic, slightly mineral Matcha with pleasant herbal complexity chased by a sweet mint that lingers on the tongue. Like most Samidori, this Matcha is sincere and approachable—great for those new to Matcha.
Uji is the heart of Japanese Matcha, though very little Matcha is actually from Uji. Other regions import their tea into Uji where it is refined, thus gaining the name “Uji.” This Matcha is a rare exception: both grown and refined in Uji proper.
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We have been asked to not provide exact details of exactly where in Uji this Matcha comes from because of its highly limited supply and reputation. All I can say is Ooika is deeply privileged to Matcha of this caliber to our customers.
This Micro-Terroir features well-drained soil that is excellent conditions for Camellia Sinensis, the tea plant, with a lot of natural nutrients that feed into the surrounding soil.
This Tencha is 100% handpicked, a laborious practice that accounts for less than 4% of tea in Japan—most of which is for Gyokuro, rather than Matcha. While handpicked Matcha is significantly more difficult to produce and expensive, it’s well worth the effort.
After nearly 6 months of searching, we were finally able to bring this astounding Tencha to the mill, and I’m thrilled for you to taste it. Can you taste the significant oceanic salt spray and nori notes?
Samidori is an excellent, approachable, and affordable cultivar that’s very common in Uji. With a good yield and hardiness, farmers often select it as the “bread and butter” of their farm. While some criticize it for lacking extremes, its friendly profile makes it wonderful for beginners that may find too much complexity too challenging.
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To make a fresh and smooth bowl of Usucha or Koicha, follow our brewing 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 Kabusecha (かぶせ茶) |
Grade Indigo (Beyond Ceremonial) |
Terroir Micro-Terroir, Uji, Kyoto, Japan |
Vintage 2021 |
Cultivar Samidori (さみどり) |
Harvest Method 100% handpicked (手摘み, Tezumi) |
Shading Style Komo, Woven Rice Straw 稲わらを編んだもの(簀巻、こも) |
Shading Duration Approximately 25 days |
Milling Ishi-Usu (石臼) Stone-Milled by Ooika |
Packaging Cold-stored, oxygen-free bag |
Use Usucha, Koicha |
Uji, the Heart of Matcha
Nowhere else in Japan is Matcha as celebrated as Uji.
Though very little tea is grown in Uji proper, there still exists a small number of farmers who carry on the tradition, and perhaps, responsibility.
