Matcha - Okumidori Single Cultivar
Single-cultivar matcha made from first flush tea leaves in Wazuka, a historic tea region outside Kyoto. The tea leaves are cultivated without the use of pesticides or chemical fertilisers, and the tea trees are allowed to grow naturally into strong, healthy specimens. Once harvested, the leaves are destemmed and made into tencha, which is then freshly milled into a fine powder to capture their vivid colour and aroma. The result is a single-origin matcha with rich umami and earthy sweetness - excellent as a morning energy boost or with sweets in the afternoon.
The cultivar used is Okumidori - a cultivar prized for its gentle sweetness and rounded taste. When whisked, the powder forms a fine, creamy foam, releasing flavours of spring greens, fresh pea and subtle white blossom. It is less astringent than standard Yabukita matcha and has a graceful, lingering sweetness that makes it ideal for both ceremony and daily enjoyment.
Jack Farm describes it as having a gentle sweetness and refined after-taste, the product of natural-cultivation leaf and careful milling. Matcha-enthusiasts have commented on the velvety foam and delicate, but detailed flavour calling it perfect for daily use.
For the 2025 harvest, the same quality tencha leaves were ground using a ball mill instead of traditional stone mills, due to global demand limiting small producers’ access to stone-milling slots. Stone mills typically produce particles around 5-10 microns, while ball mills produce around 15 microns - still far finer than what the eye can detect. Both whisk to a smooth, vivid green cup. The cultivar, growing method and processing remain unchanged - only the milling method differs.
Ideal for usucha (thin matcha), tea-ceremony style, or as the base of an unsweetened matcha latte with milk or soy milk.
Pack size: 40g (double-sealed in foil sachets).
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Matcha is finely powdered green tea, which is mixed into water, as opposed to sencha, which is steeped and served without the leaves. Matcha requires careful cultivation and preparation techniques, including shade growing, hand picking, de-stemming and de-veining of the leaf, as well as fine grinding.
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How to prepare matcha:
- Scoop a small amount (the capacity of a bamboo scoop - 2g to 4g depending on personal preference) of matcha powder into a tea bowl or wide cup. Ensure it is wide enough to whisk the tea. To remove any clumps of powder, use a sieve to sift it.
- Pour 150ml of boiling water into a separate container to cool it down to 80°C.
- Once cooled, mix the water with the matcha and whisk vigorously, ideally using a chasen (bamboo whisk) using a zig-zag (W-shape) motion for up to 60 seconds, or until a fine froth has formed and the tea is bright green.
- Drink the matcha straight from the tea bowl or large cup.
- Matcha is wonderful when paired with something sweet - select your favourite small sweet snack as an accompaniment.
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Jack Farm Tea is the tea farm of Jack (Pathomthat Thongchim) and Natsuki Goto - a formidable team of two who grow, harvest, make and market their own range of teas and rice. They are part of a new generation of passionate tea farmers who are very necessary to continue tea production in rural areas with aging populations. Wazuka town is a famous tea town situated close to Ujitawara and about 20km from Nara. It has a tea history of over 800 years. The Jack Farm focus is on using organic production methods to make their main ranges of sencha, houjicha, genmaicha and Japanese black tea.
You can view the photos of the WAZA visit to Jack Tea Farm HERE.