FKRO Tsuchiyama Limited Reserve Matcha 30g tin beside a mound of green matcha powder
Rows of green tea bushes above a text panel about Shiga Prefecture and the Okumidori cultivar
Whisked green matcha in a black bowl beside loose powder and a five-part taste profile
Two bowls of bright green matcha beside loose powder and a Tsuchiyama Limited Reserve Matcha 30g tin
FKRŌ Matcha owl emblemFKRŌ Matcha

FKRŌ Tsuchiyama Limited Reserve Ceremonial Matcha

FKRŌ Tsuchiyama Limited Reserve ceremonial matcha uses first-harvest Okumidori from Shiga for creamy, nutty usucha or matcha lattes.
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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.

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First-harvest Okumidori matcha for traditional usucha and lattes

FKRŌ Tsuchiyama Limited Reserve Ceremonial Matcha is a single-cultivar Okumidori matcha from Tsuchiyama in Shiga, Japan. Made in small seasonal batches from first-harvest leaves, it combines natural sweetness and smooth umami with a creamy texture, gentle nuttiness, and a delicate lingering finish. Each year’s production is limited to 2,000 cans.

What does this Okumidori matcha taste like?

This matcha has a silky, balanced profile with refined umami and natural sweetness. Gentle nutty notes lead into a smooth, creamy finish. Its astringency is rated lower than its creaminess and umami, and the product is described as naturally low in bitterness. The finished powder has an emerald-green color.

The flavor and texture suit both traditional usucha, or thin tea, and milk-based matcha drinks. It is also intended for daily matcha preparation.

How is Tsuchiyama Limited Reserve Matcha produced?

The Okumidori leaves come from the historic tea-growing region of Tsuchiyama in Shiga. They are harvested in spring from the first crop of the year and hand-picked after at least three weeks of shading.

The leaves are stone-ground at a stated rate of 30 g per hour to an ultra-fine particle size of 10 to 15 microns. This slow grinding process is used to preserve the leaves’ aroma, texture, color, and delicate flavor. Key specifications include:

  • Cultivar: Single-cultivar Okumidori
  • Harvest: First harvest each spring
  • Processing: Hand-picked and slowly stone-ground
  • Production: Small seasonal batches limited to 2,000 cans annually
  • Format: 30 g can

How should this ceremonial matcha be prepared?

For traditional usucha, sift the matcha into a warmed bowl, add water heated to 70 to 75°C (158 to 167°F), and whisk until frothy. This preparation highlights its smooth umami, natural sweetness, creamy body, and restrained bitterness.

Tsuchiyama Limited Reserve can also be used for matcha lattes. Its creamy texture and gentle nuttiness remain central to the stated flavor profile, while the smooth finish suits regular preparation as traditional tea or a milk-based drink.

Reviews

Reviews on FKRŌ Tsuchiyama Limited Reserve Ceremonial Matcha

Find below the taste profile of this product based on reviews found on FKRŌ Matcha’s website.

Frequently asked questions

First-harvest Okumidori matcha for traditional usucha and lattes Here are some frequently asked questions and answers.

Where is Tsuchiyama Limited Reserve Matcha from?

It comes from Tsuchiyama in Shiga, Japan, a historic tea-growing region.

Which cultivar is used for this matcha?

It is made exclusively from the Okumidori cultivar. The leaves are taken from the first spring harvest.

What does Tsuchiyama Limited Reserve Matcha taste like?

It has smooth umami, natural sweetness, gentle nuttiness, and a creamy texture. The finish is delicate and lingering, with low bitterness.

How do you prepare it as traditional usucha?

Sift the matcha into a warmed bowl, add water at 70 to 75°C (158 to 167°F), and whisk until frothy. It is best suited to traditional usucha preparation.

Can this matcha be used for lattes?

Yes. Its stated uses include traditional tea, matcha lattes, and daily matcha preparation.

How is Tsuchiyama Limited Reserve Matcha processed?

The first-harvest leaves are shaded for at least three weeks, hand-picked in spring, and stone-ground to 10 to 15 microns at a stated rate of 30 g per hour.

Why is this matcha called a Limited Reserve?

Production is limited to 2,000 cans each year. It is made in small seasonal batches from a single annual harvest in Shiga.

What size is the Tsuchiyama Limited Reserve can?

It is sold in a 30 g can.

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