Matcha Crew Okumidori Ceremonial Matcha
{{ item.label }}
{{ item.value ? item.value : currencyFormat( item.amount ) }}
Subtotal
{{ currencyFormat( pricing_summary.total_amount ) }}
Who is Matcha Crew?
Matcha Crew is a specialty matcha café brand founded in Helsinki in 2022 by Eva Wei, describing itself as being for people who take their matcha seriously but not themselves. It now runs nine cafés across three countries and franchises the concept.
Its own matcha is numbered rather than named, and unusually the brand publishes the cultivar behind every number, all sourced from organic farms in Kagoshima.
Organic Okumidori matcha for usucha and premium lattes
Matcha Crew No. 93 is an organic ceremonial matcha from Kagoshima, Japan, made with the Okumidori cultivar. Its fresh green aroma, gentle umami, and subtle seaweed notes suit usucha, daily ceremonial preparation, and premium matcha lattes. The balanced profile also makes it an approachable choice for buyers new to ceremonial matcha.
How does No. 93 ceremonial matcha taste?
No. 93 has a fresh green character with mild umami and a clean seaweed finish. The profile is bright and balanced rather than dominated by a single note. This combination works well for a traditional bowl of usucha, the thinner style of prepared matcha, while retaining enough character for a premium latte.
The aroma is described as fresh and green. In the bowl, gentle umami leads into subtle marine notes. Buyers seeking an everyday ceremonial matcha with a clean finish may find this profile suitable.
Where is this Okumidori matcha grown?
The tea comes from organic tea farms in Kagoshima, Japan, and is made from the Okumidori cultivar. It is sold as ceremonial-grade matcha powder under the No. 93 name.
- Origin: Kagoshima, Japan
- Cultivar: Okumidori
- Grade: Ceremonial
- Uses: Usucha, daily ceremonial preparation, and premium matcha lattes
- Package: 40 g light-protective resealable pouch
How should Matcha Crew No. 93 be prepared as usucha?
For usucha, sift 2 g of matcha into a bowl. Add 60–70 ml of water at approximately 75–80°C (167–176°F), then whisk briskly until a fine foam forms. Sifting helps disperse the powder before water is added, while the stated ratio provides the preparation intended for this matcha.
The 40 g format provides about 20 servings when each bowl uses the stated 2 g portion. Actual yield depends on the amount used for each preparation.
Who is No. 93 best suited to?
No. 93 is intended for buyers who want a fresh, balanced matcha for everyday usucha or daily ceremonial use. It is also positioned for people new to ceremonial matcha and for premium matcha lattes. The light-protective resealable pouch provides a practical format for keeping the powder in its original package between preparations.
Ceremonial is a commercial matcha grade made from hand-picked young tea leaves, then stone-ground for its taste and vibrant color.
Japan is the birthplace of matcha, with shaded tencha cultivation centered in Kyoto, Kagoshima, Shizuoka, Aichi, Fukuoka, Mie, Nara, and Saitama.
Frequently asked questions
No. 93 comes from organic tea farms in Kagoshima, Japan.
It is made from the Okumidori cultivar.
Yes. No. 93 is an organic ceremonial matcha.
It has a fresh green aroma, mild umami, and subtle seaweed notes with a clean finish. The overall profile is bright and balanced.
Sift 2 g into a bowl, add 60–70 ml of water at approximately 75–80°C (167–176°F), and whisk briskly until a fine foam forms.
It is intended for usucha, daily ceremonial preparation, and premium matcha lattes.
Yes. Its fresh, balanced profile is intended to suit people new to ceremonial matcha as well as everyday usucha drinkers.
No. 93 comes in a 40 g light-protective resealable pouch.