Okumidori is a late-budding cultivar grown under shade for twenty-one days before harvest. The extended shading pushes the leaf to produce more theanine and less catechin, which is what gives this tea its thickness and its lack of bite.

We buy from a single family farm in Uji and stone-mill in small batches. Each tin is milled to order, then flushed with nitrogen and sealed the same day.

Whisk 2g with 70ml of water just off the boil for usucha. For koicha, use 4g and 30ml, and fold rather than whisk.