The Story

If you’re looking for a "masterclass" in matcha, meet OSU. This is a single-cultivar expression of Okumidori, directly sourced from Uji, Japan. While blends offer a unique orchestra of flavours, a single cultivar like OSU focuses on character. It is a bright, clear, and sophisticated tea that captures the specific terroir of Wazuka in every bowl—making it a must-try for the curious enthusiast.

The Sensory Profile

• Texture: Silky and refined with a clean, light body.
• Taste: A vibrant, savoury journey with a medium umami punch. Think fresh snap peas meeting a gentle oceanic breeze.
• Finish: Crisp and revitalizing, with a subtle savory depth that lingers pleasantly.

The Facts

• Origin: Wazuka, Japan
• Harvest: First Harvest (Ichibancha)
• Cultivar: 100% Okumidori (Single Cultivar)
• Net Weight: 30g (approx. 10 serves)
• Best For: Traditional Usucha (thin tea) to appreciate the unblended flavour profile.

The Ritual

To preserve the delicate savory notes of the Okumidori cultivar, we recommend to try it out as an Usucha.

1. Sift 3g (approx. 3 bamboo scoops) of OSU into a pre-warmed bowl.
2. Add 90ml of hot water at 70-75°C (158-167°F).
3. Whisk vigorously in a "W" motion until a fine froth forms.
4. Sip slowly to experience the savory-sweet notes as the tea cools.

Pro Tip: Because this is a single cultivar from Wazuka, it is best enjoyed "straight" (as Usucha) without milk or sugar first. This allows you to taste the unique "savoury" notes that make this specific harvest so special. No doubt, OSU pairs well with milk too!