Why Okumidori and Yabukita Shine in Lattes

When it comes to crafting the perfect matcha menu for a café, choosing the right tea cultivar makes all the difference. Among them, one particular variety stands out as an exceptional match: "Okumidori." Much like the famous Yabukita cultivar, Okumidori is known for its deep, vibrant green color and a naturally robust, astringent flavor profile. This boldness is exactly why it is so highly favored—even when mixed with sugar, milk, or melting ice, the undeniable character of true matcha remains front and center.

In a traditional tea ceremony, where matcha is simply whisked with hot water, cultivars with strong astringency like Yabukita or Okumidori are generally not recommended, as they can taste overly sharp on their own.

However, in a café setting—where sugar and milk add sweetness, richness, and weight—Yabukita and Okumidori truly transform. They harmonize beautifully with dairy and alternatives, resulting in a deeply satisfying, full-bodied matcha experience that customers will love.