At Hug the Tea, this is our number one matcha: Okumidori Gold. An exceptional matcha sourced from an organic tea farm in Uji, Kyoto. Made from a single, rare cultivar, Okumidori, this matcha reflects over 350 years of craftsmanship, passed down through generations dedicated to producing the finest quality tea.

This unique cultivar, combined with a slow traditional stone-grinding process, results in an intensely vibrant green color and a beautifully refined texture.

The matcha is packaged in a sealed golden tea tin of 30g, enough to prepare approximately 60 cups.

Cultivar: Okumidori (single cultivar & single origin)
Taste: grassy, creamy, umami, smooth
Process: Shade-grown tea leaves, slowly stone-ground (approx. 800g per 24 hours)
Harvest: Mid-May, first flush, single origin
Region: Wazuka, Kyoto Prefecture, Japan – the main production area for Uji tea
Origin: Organic

Store in a cool, dry place to preserve quality.

How to Make Matcha

To prepare matcha, you will need:

• A bamboo whisk (chasen)
• A bamboo scoop (chashaku)
• A bowl (chawan)
• Water at 70–80°C (158–176°F)

Instructions:

1. Add 1 bamboo scoop (approx. 0.5 g) of matcha to a bowl.
2. Add 1 tablespoon of water and whisk into a smooth paste.
3. Pour in 60 ml of water (75–80°C / 167–176°F).
4. Whisk for 10–15 seconds using a quick W-motion until a light foam forms on top.

Enjoy your perfectly prepared matcha.