Farmer’s Akky-san ceremonial Okumidori matcha, 100 g

Taste: Sweet and intense flavour with notes of mango and peas
Aroma: Light coconut
Tea colour: Bright green grass
Ingredients: Green tea
Place of origin: Wazuka, Japan

Packaging:

Refill package – in a 100 g foil pack with a zip-clip, the matcha tea is packed already at the milling factory. We recommend that you choose this pack if you already have a sun-proof and airtight matcha storage box.

* Product appearance may slightly differ from the product photo.

The taste of tea in our cup is determined by the following factors:

Preparation method:

Various tea making techniques and methods are available according to individual needs. Recommended preparation method of Yugen Tea:

Preparation in a bowl:

About matcha and its preparation in the Lithuanian Radio&Television programme “Good morning, Lithuania” (“Labas rytas, Lietuva”).

How to choose the right tea making utensils.

Tea quality: The quality of the tea leaves is not only determined by the final result of the artisan, but also by the suppliers and the conditions under which the tea is stored. Green Japanese tea is particularly sensitive to the environment, therefore, the recommended consumption time of this tea is quite short. To extend the expiration date, an unopened green tea package can be stored in a refrigerator. After opening the package, it is recommended to store the tea in a sun-proof package or airtight container in a cool place, as far away from moisture and odours as possible.

Water quality: Water makes up 99% of the contents of our cup of tea, so its quality is just as important as the tea itself. The most suitable water for the tea is soft and as close as possible to neutral pH, with a low mineral content (50-100 mg/l). Usually, tap water in Lithuania is heavy, therefore, for best possible results, you should choose filtered or spring water. During boiling, water loses oxygen, thus it is recommended to never boil the same water more than once.

Akky-san is an iconic and inspiring personality. His friendship with tea began more than 15 years ago, when Akky-san started to work on a tea farm. His heart has not left tea fields since. Akky-san fell in love with the tea fields of Wazuka town, left the university and became a tea farmer.

In Japanese culture, it is very important to feel and listen. Akky-san knows and feels each of his tea bush, he is fully involved and precisely supervises all stages of tea making. I had the honor of working with this farmer for three months. I was surprised and inspired by his passion for the tea and his established connection with the tea bush itself.