Organic Okumidori Kabusecha

Size 100g

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100 grams

Multi-Origin | Single Cultivar

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This lightly shaded kabusecha has the body and taste of a sencha, with the umami, sweetness, and distinctive aroma of a gyokuro.

Cultivar: Okumidori

Region: Kagoshima|Miyazaki|Shizuoka

Producer: Osada Seicha

Harvested: May, 2024

Elevation: Varies

Shading: 14 Days

Picking: Riding-type Machine

Brewing Instructions

Tea/Water Ratio

2g per 50ml of water
(.07oz per 1.7oz)

Water Temperature

70º C (158ºF)

Brewing Time

90 seconds

Meet the Producer

Osada Seicha (おさだ製茶)

Osada Seicha is currently headed by Natsumi Osada (長田夏海), an 8th dan (level) national tea appraiser who aims to preserve and protect the natural beauty of Shizuoka by promoting organic tea cultivation. Working alongside Natsumi-san are Takeshi Suzuki and Katsutoshi Izawa, two innovative farmers who spearheaded the organic initiative in Isagawa.

Founded in 1947 and achieving its modern form in 1994, Osada Seicha pride themselves on promoting organic tea production in the mountains of Tenryu, Shizuoka. For 35 years, they have developed close ties with famers in the Isagawa valley region and work with them and other farmers and farmer cooperatives to produce high-quality organic tea. Due the small scale and remoted location of these mountain farms, they cannot refine and process tea by themselves, so Osada seicha completes the final finishing or shiage (仕上げ) of these teas.

Cultivar: Okumidori

A very popular cultivar, Okumidori was registered in 1974 and is a hybrid between Yabukita and a Shizuoka Zairai. Like all cultivars that begin with ‘oku-’, it is a late-budding cultivar which means it is more frost resistant, but must be harvested later.

Though developed for sencha, Okumidori is also used for matcha and gyokuro with great results. Lacking a particularly strong character, it produces a well-balanced tea with a deeper, greener colour.