Kirishima is an active volcanic area in the north of Kagoshima prefecture — a chain of craters, hot springs, and plantations nestled high on the slopes. The soil is young, mineral-rich, and the difference between day and night temperatures is significant. Tea grows slower here than in the lowlands, concentrating its flavors.

The Okumidori cultivar ripens late and is known for its color — a deep, stable green that doesn't turn yellow. Shaded for 20 days before the first harvest and stone-ground, it produces a matcha with a clear floral character, very different from the intense, vegetal profile most people expect.

The taste opens florally, rounds out in the middle, and finishes with a natural sweetness that lingers long after the last sip. Grown organically, without synthetic pesticides.

Specifications:
Origin: Kirishima, Kagoshima
Cultivar: Okumidori
Harvest: First harvest
Shading: 20 days
Grinding: Stone mill
Flavor profile: Floral · naturally sweet · long finish
Caffeine: 60–70 mg / serving — strong, energizing
Preparation: 1–2 g · 60–80 °C · 1–3 min

How to drink: Usucha, in the morning. Also suitable for a latte, but the floral profile is partially lost.

Who it's for: for those who want ceremonial organic tea and prefer floral notes over vegetal ones.