Matcha Okumidori
Matcha Okumidori

Matcha Okumidori

Green tea, Japan
1 avis

Matcha is a green tea from Japan that has been reduced to a fine powder by passing through a stone millstone. It is traditionally served during the tea ceremony, the cha no yu, whipped with a bamboo whisk in a bowl. There are several qualities depending on its use: the soft and velvety ceremonial matcha which will be delicious prepared whipped, and the full-bodied culinary matcha, ideal for lattes and cooking.

Matcha Okumidori is a ceremonial tea, it comes from Azuma Tea Farm, a farm owned by Mr. Kanai and located near Kyoto in Wazuka, one of the cradles of tea in Japan. The family has been producing tea since 1868 with environmentally friendly cultivation methods. Okumidori is the name of the cultivar, so it is a monocultivar matcha. I selected it for its softness, its mellowness, its fresh vegetal aroma and also greedy with an almost sweet sensation at the end.

Preservation: once opened, put it in the refrigerator well closed so that it keeps its freshness and its beautiful tender green color.

Regular price35,00 €

Matcha & Yuzu Cake

What you need for a cake tin

  • 10g of Cooking Matcha Bio
  • 2 eggs
  • 1dl of "neutral" oil
  • 1dl of whole milk
  • 1 half packet of baking powder
  • 150g of powdered sugar
  • 200g of flour
  • 1 pinch of salt
  • 1 bag of candied yuzu or the zest of 1 yuzu


  1. Preheat the oven T7 (200°C).
  2. Separate the egg whites from the yolks. Whip the yolks with the oil then the milk then the sugar.
  3. Mix the flour with the sifted Cooking Matcha Bio and the yeast. Add this mixture to the previous one. Add the candied yuzu peels.
  4. Beat the egg whites until stiff with a pinch of salt and gently fold them into the mixture.
  5. Bake at T6 (180°C) for about 30 minutes. You can cover with a sheet of aluminum foil halfway through cooking to keep the beautiful green color on the crust. Then leave to rest in the hot oven for about 20 minutes.

Sommelier's advice

Serve with a warm Sencha Zairai green tea or a fresh Sencha & Yuzu green tea.

  • all day


Azuma Tea Farm

Customer Reviews

Based on 1 review
Lacroix Joël
Du Velours..., que du velours...,

Bonjour Gente Dame..., 🕊
Comme toujours l'expérience parle d'elle-même...,
pour ce nectar que vos avez choisi, quand je le prépare en "Usucha", j'utilise 2gr pour 60 ml d'eau à 70C°..., déjà une magnifique longueur en bouche avec des notes de fleurs typique du cépage Okumidori (coquelicot, violette), une douceur "umami" qui se développe progressivement.
MAIS quand je passe à une préparation "Koicha"...🙏🙏, 3 à 4gr pour 30ml d'eau à 70-75C° SANS fouetter..., ce cépage du terroir" ipponmatsu, terroir rare de Kyoto, dégage alors des notes chaudes, sucrées, torréfiées, caramel au lait.
Un nectar crémeux à souhait..., dommage qu'il soit en rupture de stock 🥺😭
J'espère qu'il vous sera possible de vous réapprovisionner car il en vaut fortement le détour...,
Bien à Vous,
bonnes fêtes de l'an nouveau
明けましておめでとうございます (Akemashiteomedetōgozaimasu)

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