Osada Kogamo Organic Matcha is an unflavored Japanese green tea grown organically in Tenryu, Shizuoka. Made from a blend of cultivars, it combines gentle sweetness, mild creaminess, a light toasted note, and mild astringency. It foams readily and is suited to both usucha and lattes.
How does Osada Kogamo Matcha taste?
The flavor is approachable and fairly well balanced. Sweetness leads the profile, followed by mild creaminess and a hint of toastiness associated with the baking level. Mild astringency remains noticeable but does not overwhelm the sweeter and creamier qualities.
This matcha also has good color and produces foam readily when whisked. The combination of sweetness, toastiness, creaminess, and restrained astringency gives it enough range for the two stated preparation styles.
Where is this organic matcha grown?
Osada Kogamo Matcha is grown organically in Tenryu, Shizuoka, Japan. It uses a blend of cultivars rather than being presented as a single-cultivar matcha. It is an unflavored green tea, allowing its naturally sweet, creamy, toasted, and mildly astringent characteristics to define the cup.
- Growing area: Tenryu, Shizuoka, Japan
- Cultivars: a blend of cultivars
- Flavor: sweet, mildly creamy, lightly toasted, and mildly astringent
- Suitable uses: usucha and lattes
Does it work for both usucha and lattes?
Yes. The balanced profile makes this matcha suitable for usucha, the thin style of matcha, as well as latte preparation. Its sweetness and mild creaminess remain present alongside the toasted note, while the mild astringency adds structure. Strong foaming performance is another useful quality when preparing it as usucha.
The stated traditional serving is 2 grams per bowl. This provides a clear starting amount for preparing the tea while keeping the expected yield consistent with the product information.
How much matcha comes in the tin?
The available format is a 30 gram tin. Using the stated traditional serving of 2 grams, one tin provides approximately 15 bowls of tea. The same matcha can be prepared as usucha or used in a latte, with its mild astringency present in either preparation.
