RESERVE Maccha Okumidori by Professor Wada 20g
This is by far Wada’s best work to date., his early work with Yabukita ending up intensively bitter. This Okumidori has proven much smoother with lovely lactone qualities and herbaceous aromatics. He is absolutely committed to using organic practices, though not certified.
You might also like...
More info
About the Farmer:
Prof. Wada used to teach at the University of Agriculture in Kyoto.
A bit of a rebel, he is passionate about organic but anti-government so no certification.
Tasting Notes:
Milk, yomogi, chestnut, marjoram
Farmer(s): Professor Wada
Cultivar(s): Okumidori
Harvested: June 2025
Elevation: 300m
Region: Wazuka, Kyoto, Japan
Fresh-milled: Victoria, BC, Canada by JagaSilk
Preparation:
Traditional Maccha:
-“usu-cha”: 2g (1 tsp) maccha: 90ml (3 oz) 60°C water; whisk w/ chasen for 15 seconds
-“koi-cha”: 2g maccha, 15ml, 100°C, gently work in tea to water w/ chasen to make a paste
8 oz Maccha Latte:
-2g (1 tsp) maccha: 30ml (1 oz) 60°C water, whisk w/ chasen, add steamed milk.
Tutorial Videos:
How We Make a Traditional Maccha at JagaSilk (Click here)
How We Make A Maccha Latte at JagaSilk (Click here)