Okumidori is a late-harvest tea variety from Shizuoka, made from the renowned *Yabukita* cultivar. In Kansai region, it’s mainly used for ground tea (used to make matcha) and *kabusecha* (shaded tea). Honzen Asamiya harvest it just once a year—only the first flush (*Ichibancha*)—to produce high-quality ground tea, making it one of their staple offerings.

This matcha is crafted solely from that first harvest of Okumidori.

It’s not only great as a traditional thin tea (usucha), but also a nutritious addition to desserts, dishes, and smoothies.