Ohmi Tokujō Kabusecha Okumidori

A premium, single origin kabusecha from Tsuchiyama, one of Shiga’s highly renowned tea regions and a cornerstone of Ōmi tea history. Tsuchiyama lies in the heart of Shiga Prefecture, where Japanese tea culture traces its roots back over 1,200 years to the time of Saicho (Dengyo Daishi), who planted the first tea seeds at the foot of Mount Hiei. This historic area produces deeply flavorful teas thanks to its gentle hills along the Yasu River, long sunlight hours, and pure water.

This particular tea is made from the Okumidori cultivar, a late-sprouting variety developed from Yabukita and a Shizuoka native selection. Registered in 1974, Okumidori is valued for its strong growth, deep green leaf, rich aroma, and balanced character. It performs well as both sencha and shaded tea. Here it receives longer shading, which deepens the leaf’s savory quality.

When the bag is opened, the dry leaf presents an unusually lively and complex aroma. The gragrance is spicy with light chili, black and white pepper, and cumin notes. The overall impression is sweet yet exciting, with an edge that sets this tea apart.


TASTE NOTES

For the first infusion, 50 °C water and a steeping time of 40 to 45 seconds are recommended. The liquor shows good body and a round umami. Sweetness is accompanied by a soft lemon-like presence and the same peppery spice that lingers at the back of the throat. There is also a subtle savory-herbal quality in the spicy sweetness. The aftertaste brings green vegetable notes and a clearer mouthfeel that leaves a sense of freshness.

From the second infusion onward, bitterness can appear quickly. A shorter steeping of 15 to 20 seconds at around 60 °C is advised to keep the cup balanced.

This longer-shaded Okumidori from Tsuchiyama offers a distinctive profile, being a modernly crafted tea born from one of Japan’s oldest tea landscapes.


BREWING RECOMMENDATIONS

Leaf: appropriate for your vessel (around 6 g per 100 ml as a starting point)
1st infusion: 50 °C, 45 seconds, 100ml
2nd infusion: 60 °C, about 15 seconds (shorter to avoid bitterness), 100ml

Origin: Tongu, Tsuchiyama-Cho, Koka-shi, Shiga Prefecture
Altitude: 300 meters
Cultivation method: shaded 20 days
Temperature for roasting: 80℃

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