Okuyutaka 奥豊 Wazuka Matcha

Meaning “deep richness,” Okuyutaka is a rare cultivar with a generous, savory body. Grown on a fifth-generation family farm in Wazuka, Kyoto, it is a matcha of depth and character.

Crafted from first-harvest leaves shaded in the traditional tana style for 30 days and stone-milled to an exceptionally fine powder, Okuyutaka reveals a rich, savory profile. It opens with toasted nori, unfolds into mountain herbs, and finishes with a bright touch of green plum.

Full-bodied and expressive, it is made for koicha and usucha, where its richness can be tasted in every sip.

+ Region: Wazuka, Kyoto, Japan
+ Single Cultivar: Okuyutaka
+ Shading: Tana, 30 days
+ Harvest: First Harvest 2025
+ Processing: Stone-milled
+ Taste Profile: Toasted nori, mountain herbs and green plum
+ Best For: Koicha and usucha