Matcha 06 Ceremonial Okumidori

Dark green package of somage Matcha 06 on a beige background

Matcha 06 Ceremonial Okumidori

MASO-MP6-P500

$295.00 / unit

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Organic Okumidori Matcha from Shizuoka Prefecture is a signature ceremonial-grade matcha, crafted from carefully selected, organically grown Okumidori leaves. Its vibrant, deep green hue, verdant aroma, and silky-smooth texture deliver a refined balance of umami and natural sweetness. Highly nutritious and full of depth and complexity, it honours the traditions of the tea ceremony while bringing calm and grace to everyday moments.

Aroma: Roasted cacao nib, sweet roasted chestnut 
Flavour: Roasted chestnut, cacao nib, floral, deep and layered 
Bitterness: Low

Certified Organic Matcha Powder

Shizuoka, Japan

First flush

Delivery Times Shipping Info Secure Payment

SAME DAY DESPATCH

Orders placed before 12pm AEST leave same day. Orders placed after 12pm leave the following morning.

STANDARD SHIPPING

Metro areas 2-5 business days.
Regional areas 3-7 business days.

EXPRESS SHIPPING

Metro areas 1-3 business days.
Regional areas 1-4 business days.

CLICK & COLLECT

2-4 hours from order placement.

4/5-13 Elma Rd

Cheltenham Victoria 3192 Australia

Available Hours: 08:00 AM - 16:00 PM

COMPLIMENTARY SHIPPING

Complimentary standard shipping on orders of $50 or more (Australia only).

STANDARD

Australia Post - Parcel Post.

EXPRESS

Shipping fee calculated at checkout. Shipped via AusPost Express or StarTrack Express.

INTERNATIONAL

Shipping fee calculated at checkout. Shipped via DHL with tracking.

CLICK & COLLECT

Simply choose click and collect at checkout, then pick up your order at our Melbourne factory.

4/5-13 Elma Rd

Cheltenham Victoria 3192 Australia

Available Hours: 08:00 AM - 16:00 PM

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About

Organically Grown

Crafted from organically grown Okumidori leaves in Shizuoka, this ceremonial-grade matcha comes from a single cultivar, highlighting the unique expression of its origin. It reveals a deep green hue and a fresh, verdant aroma. The silky texture carries a refined balance of umami and natural sweetness, layered with notes of roasted chestnut, cacao nib, and soft floral undertones.

Shizuoka, Japan

Shizuoka Prefecture is located on the southern coast of Honshu, Japan’s main island, just below Mount Fuji. It is one of Japan’s most renowned tea-growing regions, with nutrient-rich volcanic soil and clean rivers that sustain healthy tea cultivation. While the warm coastal climate ensures stable growing conditions, the surrounding mountainous terrain brings larger temperature differences between day and night. These fluctuations slow the growth of tea bushes, allowing them to photosynthesise during the day and rest in the cool night air. This gradual growth helps concentrate flavour, resulting in a naturally sweet and full-bodied matcha unique to the Shizuoka region.

The Farm

The farm has a legacy of over 120 years and is dedicated to fully organic cultivation in accordance with JAS standards. Before harvest, the tea bushes are carefully shaded for two to three weeks, a traditional method used to concentrate flavour, aroma, and colour. After harvesting, only the tenderest leaves are selected and slowly stone-ground into a fine powder. From the choice of cultivar to the shading technique and milling process, every step is thoughtfully executed to preserve the integrity and depth of our organic matcha.

Organically Grown

How To Make

What you need

Step 1: Preheat 1g per 100mL

Step 2: Sieve

Step 3: Temperature 80°C/176°F

Step 4: Whisk & Serve

Matcha 06 Ceremonial Okumidori
Matcha Spoon
Matcha bowl
Cloth
Whisk
Scales
Sieve

Heat water in kettle to 80°C/176°F.
Place Chasen (bamboo whisk) into the Chawan (matcha bowl).
Pour the hot water over the chasen to warm and soften, then discard water.

Using a dry cloth wipe the Chaiwan from any water residue.

Add 1g (1 teaspoon) of Matcha per 100mL.
Sieve Matcha powder into a bowl.

Add 10mL of 80°C/176°F water to sieved Matcha powder
Whisk in a ‘W’ motion to create a paste.

Add the remaining 90mL of hot water.
Whisk in a ‘W’ motion to promote aeration, allowing the Matcha powder to perfectly bind with water and air, releasing aromas and essences in the foam on the surface.
Once a creamy texture has been reached; serve in the same bowl.