When people think of matcha-producing regions in Japan, Kyoto and Shizuoka are often the first names that come to mind.

In recent years, however, Mie Prefecture has gained increasing recognition both in Japan and overseas as one of the country's notable matcha-producing regions.

Known as one of Japan's leading tea-growing areas, Mie has a long history of cultivating high-quality tea leaves. Supported by a rich natural environment and generations of expertise, Mie matcha is distinguished by its vibrant color and well-balanced flavor profile.

Among the matcha varieties handled by Takumi Japan is Okumidori, a cultivar grown in Mie Prefecture. Okumidori is valued for its vivid green appearance, rich umami, and smooth depth of flavor. The layered character found in every bowl of matcha reflects the unique qualities of this remarkable cultivar.

The Vibrant Green of Okumidori

One of the most distinctive characteristics of Okumidori is its beautiful green color.

Visual appearance plays an important role in the overall matcha experience, and Okumidori is known for its deep, vivid green hue that conveys a sense of quality and freshness.

As a result, it is appreciated not only for traditional tea preparation, but also for lattes, desserts, and other modern applications where color is an important element. Its striking appearance allows the natural character of matcha to stand out, even when combined with other ingredients.

The ability to offer both visual appeal and rich flavor is one of the reasons why Okumidori continues to attract attention.

Rich Umami and Smooth Depth

Okumidori is also known for its well-balanced taste.

Rather than presenting excessive bitterness or astringency, it offers a harmonious combination of umami, gentle sweetness, and smooth richness. The flavor develops softly on the palate and finishes with a clean, refreshing aftertaste.

Its balanced profile makes it enjoyable on its own while also pairing exceptionally well with milk-based beverages and confectionery products. Whether used for matcha lattes, pastries, or desserts, Okumidori contributes a distinctive matcha character without overwhelming other flavors.

How It Differs from Kyoto and Shizuoka Matcha

Kyoto matcha has evolved alongside Japan's traditional tea ceremony culture and is widely regarded as the benchmark for premium matcha. It is often characterized by its refined aroma and concentrated umami.

Shizuoka, meanwhile, is Japan's largest tea-producing region and is known for teas with a fresh fragrance and a lighter, more approachable drinking experience. Its teas have long been enjoyed as part of everyday life.

Okumidori from Mie offers a different expression of matcha.

It combines vibrant color with pronounced richness while maintaining an approachable and balanced character. Neither overly intense nor overly light, it occupies a middle ground that appeals to a wide range of applications and preferences.

Because of this versatility, Okumidori has attracted growing interest in recent years, both in Japan and abroad. It is well suited not only for traditional preparation but also for beverages, confectionery, and a variety of culinary uses.

From Mie to the World

The tea leaves nurtured by the natural environment surrounding the Suzuka Mountains, the careful dedication of local growers, and the unique qualities of the Okumidori cultivar all come together to create Mie's distinctive matcha.

Vibrant green color, rich depth, and smooth umami.

These characteristics define the appeal of Mie matcha and reflect the individuality of Okumidori. As global interest in matcha continues to grow, this distinctive expression of Japanese tea culture is expected to reach and inspire even more people around the world.