Yame Okumidori First Harvest Matcha (50g)
- Description
- How to make matcha
Introducing Mafia Matcha Yame Okumidori - single-origin ceremonial matcha sourced from award-winning farmer Keito Ushijima in Yame, Fukuoka. This renowned grower is celebrated for producing matcha with plush umami and a long, elegant finish. Harvested in the first flush, each leaf is meticulously sorted and slow stone-milled to create an ultra-fine texture, and a vivid, jade-green hue. The result is a cup that’s rich, rounded, and deeply satisfying, a true expression of Yame’s terroir and craftsmanship.
Taste notes: cashew-like nuttiness, light floral lift
Best for: usucha with body, richer hot/iced lattes
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Single-Origin Matcha
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Ceremonial Grade (first harvest)
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Cultivar: Okumidori
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Region: Yame, Fukuoka, Japan
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Process: 20–30 days’ shade; granite stone-milled
Prepare 2g (about 1 tsp) with 70 ml of hot water at 65-80º C. Whisk and enjoy hot or cold with your favourite milk.
Store matcha away from direct sunlight and heat, will help preserve its vibrant green colour and flavour. Fridge is best! Be sure to close the container tightly after each use to prevent the entry of moisture and oxygen.
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