Okumidori is a cross between Yabukita and Zairai, one of the most original Japanese tea plants. The name is made up of "Oku" (late) and "Midori" (green) - fitting for the dark green leaves, which are harvested later in the season.
Due to the special location of the tea gardens with little sunlight and cooler temperatures, the plants grow more slowly and develop an intense, rich aroma. The tea tastes mild, with fruity notes and a subtle sweetness reminiscent of milk chocolate.
The tea comes from the small Chiyonoen tea farm, which is run by Masashi and Eri Harashima. Mainly leaves of the Yabukita variety are processed and blended with other teas grown on the farm - all 100 % organic, without any chemical additives.
For the best drinking experience, the tea leaves should be steeped in water heated to 70 degrees for 60 to 90 seconds. As a guide: 2.5 g of tea leaves (1 teaspoon) for 60 ml of water is sufficient, for 200 ml of water you need 4 g of tea leaves with the same preparation time.
Okumidori is a cross between Yabukita and Zairai, one of the most original Japanese tea plants. The name is made up of "Oku" (late) and "Midori" (green) - fitting for the dark green leaves, which are harvested later in the season.
Due to the special location of the tea gardens with little sunlight and cooler temperatures, the plants grow more slowly and develop an intense, rich aroma. The tea tastes mild, with fruity notes and a subtle sweetness reminiscent of milk chocolate.
The tea comes from the small Chiyonoen tea farm, which is run by Masashi and Eri Harashima. Mainly leaves of the Yabukita variety are processed and blended with other teas grown on the farm - all 100 % organic, without any chemical additives.
For the best drinking experience, the tea leaves should be steeped in water heated to 70 degrees for 60 to 90 seconds. As a guide: 2.5 g of tea leaves (1 teaspoon) for 60 ml of water is sufficient, for 200 ml of water you need 4 g of tea leaves with the same preparation time.
Due to the special location of the tea gardens with little sunlight and cooler temperatures, the plants grow more slowly and develop an intense, rich aroma. The tea tastes mild, with fruity notes and a subtle sweetness reminiscent of milk chocolate.
The tea comes from the small Chiyonoen tea farm, which is run by Masashi and Eri Harashima. Mainly leaves of the Yabukita variety are processed and blended with other teas grown on the farm - all 100 % organic, without any chemical additives.
For the best drinking experience, the tea leaves should be steeped in water heated to 70 degrees for 60 to 90 seconds. As a guide: 2.5 g of tea leaves (1 teaspoon) for 60 ml of water is sufficient, for 200 ml of water you need 4 g of tea leaves with the same preparation time.