FKRŌ Ceremonial Grade Okumidori Matcha
{{ item.label }}
{{ item.value ? item.value : currencyFormat( item.amount ) }}
Subtotal
{{ currencyFormat( pricing_summary.total_amount ) }}
Who is FKRŌ Matcha?
FKRO Matcha is a US retailer offering first-harvest Japanese matcha sourced from family farms in Shizuoka, Kagoshima, Kyoto, Shiga and Nagasaki.
Its ceremonial range spans single-cultivar Saemidori and Okumidori matchas, an Asanoka-Okumidori blend and limited regional reserves. The leaves are shaded before harvest, stone-ground slowly in Japan and air-freighted monthly to the United States.
Single-cultivar Okumidori matcha for usucha cold brew and lattes
FKRŌ Ceremonial Grade Okumidori Matcha is a first-harvest, single-cultivar matcha from the Nishi family farm on Mt. Kirishima in Kagoshima, Japan. USDA certified organic and produced in limited batches, it combines bold umami and creamy sweetness with marshmallow-like, candy-like notes. The finish is clean and rounded, with minimal bitterness.
How does this Okumidori matcha taste?
Okumidori is the only cultivar used in this matcha. Its profile centers on bold umami and creamy sweetness, followed by a clean finish. Marshmallow and candy-like notes add a distinct sweet character without replacing the tea’s umami depth. The low astringency and minimal bitterness suit the product’s stated focus on sophisticated sipping.
- Cultivar: 100% Okumidori
- Harvest: First harvest
- Origin: Mt. Kirishima, Kagoshima, Japan
- Organic status: USDA certified organic
- Grinding: Stone-ground to 10-15 microns
- Uses: Usucha, cold brew, lattes, and smoothies
Where is this Kagoshima matcha grown?
The tea comes from the Nishi family farm atop Mt. Kirishima. The farm has cultivated organic tea since 1954 and has received Japan’s Tennō, or Emperor’s Cup, tea honor. Only young leaves from the top third of the tea plant are used for this first-harvest matcha. The plants are shaded for at least three weeks before harvest, and the tea is grown without pesticides.
How is the matcha milled?
The leaves are stone-ground in limited batches at a stated rate of 30 grams per hour. The finished powder measures 10-15 microns. This fine grind supports the creamy texture described for the product and works across straight tea and milk-based preparations. A typical 2-gram serving contains roughly 60-70 milligrams of caffeine, although the exact amount varies by harvest.
How should FKRŌ Okumidori matcha be prepared?
For usucha, sift the matcha into a warmed bowl, add water at 70-75°C (158-167°F), and whisk until frothy. The same matcha is also intended for cold brew, lattes, and smoothies. Its umami depth is designed to remain distinct with steamed milk, while the creamy sweetness and rounded finish also support preparation as straight matcha.
Frequently asked questions
It is a limited-batch, first-harvest matcha made only from the Okumidori cultivar. The leaves are stone-ground into a fine powder.
This matcha comes from the Nishi family farm on Mt. Kirishima in Kagoshima, Japan. The farm has cultivated organic tea since 1954 and has received Japan’s Tennō (Emperor’s Cup) tea honor.
Yes. This matcha is USDA certified organic and grown without pesticides.
It has bold umami, creamy sweetness, and a clean, rounded finish with minimal bitterness. Its tasting notes include marshmallow and candy-like sweetness.
Sift the matcha into a warmed bowl, add water at 158–167°F (70–75°C), and whisk until frothy.
It is intended for usucha, cold brew, lattes, and smoothies. Its umami depth is designed to remain noticeable with steamed milk.
This matcha is offered in a 30 g package.
A typical 2 g serving contains approximately 60–70 mg of caffeine. The exact amount varies by harvest.