Uji Okumidori Sencha

Uji Okumidori Sencha

Regular price $24.00
  • 50 grams
  • Single Origin | Single Cultivar
  • Ships from the United States
  • In stock, ready to ship
  • Inventory on the way

Though short, the shelf-shading this sencha receives gives it a distinct shaded aroma, a sweet and umami-rich taste, and a smooth and silky texture.

Uji city in Kyoto has long been at the centre of Japanese tea and has been famed for its high-quality matcha production for centuries, dating back to the 12th century. The shading method used to produce modern matcha (c. 16th century) along with sencha (1737) and gyokuro itself (1835) were all invented by Uji farmers looking to push the boundaries of tea quality. Though the name Ujicha remains associated with high-grade tea, most tea branded as Ujicha is produced in the neighbouring towns of Ujitawara, Minamiyamashiro, Kizugawa, and primarily Wazuka.

Cultivar: Okumidori

Region: Uji, Kyoto

Producer: Yoshida Meichaen

Harvested: May 6, 2024

Elevation: 15m

Shading: 5 Days; Kanreisha

Picking: Handheld Machine

Brewing Instructions

Tea/Water Ratio

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

Water Temperature

75º C (167ºF)

Brewing Time

60 seconds

Meet the Producer

Yoshida Meichaen (吉田銘茶園)

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.

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We're working with small tea farmers who are passionate about their craft, and working towards a goal⁠—whether it's to preserve and perfect age-old traditions, to experiment and push the boundaries of Japanese tea, or to create a more sustainable and biodynamic future for the industry. 
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