Okabe no Hana from Shizuoka 20g

Product description 

As its name suggests, Okabe no Hana (“Flower of Okabe”) embodies elegance, grace, and a delicate floral spirit. Branded as ceremonial-grade matcha, it is a tea that celebrates refinement, offering an experience as soft and fleeting as blossoms carried on a spring breeze.

Origin

Asahina, Okabe‑cho, Shizuoka Prefecture, Japan

Manufacturer

Like its sister teas (See Nyufune no Kaze and Asahina no Yuki) Okabe no Hana is crafted by Meiyo, one of Shizuoka’s most respected matcha producers.

Cultivated on their own Tencha farms.

Leaves hand-picked with precision and care.

Stone-milled slowly, yielding a silky, aromatic powder.

While many matcha houses face challenges in keeping pace with demand, Meiyo’s steadfast commitment ensures a stable and trustworthy supply of authentic ceremonial-grade matcha, making it a name tea lovers rely upon.

Aroma, taste & consistency

🟢 Aroma: Fresh, green, and spring-like, carrying gentle notes of young leaves and delicate orchid-like florals.

🟢 Taste: Refined and nuanced, a harmony of smooth umami, soft natural sweetness, and floral-grassy undertones. A whisper of bitterness lends structure without overpowering.

🟢 Texture: Silky and frothy, the hallmark of slow, traditional stone-grinding.

Best enjoyed as...

Okabe no Hana is most at home as usucha (thin tea), where its refined, floral sweetness unfurls fully.

Traditional Usucha: Expect a vegetal-sweet elegance with a touch of bitterness, best revealed with precise whisking and correct water temperature.

Modern pairings: Its balanced complexity also makes it delightful in lattes or cold whisked beverages, especially when paired with oat or almond milk. A drizzle of honey or maple syrup softens the faint bitterness, creating a cup both pleasantly floral and indulgent.

Preparation instructions

How to Prepare - A Tiny Ritual

Usucha (Thin tea)

Place 2g (1 tsp / 2 chashaku scoops) into a warmed tea bowl.

Add 70ml (2.4 fl oz) of 80°C (176°F) water.

Whisk briskly with a chasen (bamboo whisk) until frothy.

Koicha (Thick tea)

Place 4g (2 tsp / 4 chashaku scoops) into a warmed tea bowl.

Add 30ml (1 fl oz) of 80°C (176°F) water.

Knead gently with your chasen until smooth and lump-free.

Tips for perfection:

Always warm your tea bowl first - this coaxes out the freshest aroma.

Sift your matcha before whisking to avoid clumps (highly recommended).

Drink immediately after whisking - matcha grows more bitter as it cools.

Best enjoyed within 1 month of opening for peak freshness.

Other instructions

To maintain the freshness and quality of matcha, we recommend:

After purchase, store matcha in the fridge immediately, or in a cool, dark place.
Avoid exposing the matcha powder or container to heat, sunlight, air, and moisture.
Always use a dry chashaku or scooping utensil when scooping the matcha.
Keep the moisture removal pack inside the container to prevent condensation.
Once opened, matcha should be consumed within 1 - 2 months for the best flavour.

How should I store my matcha?

Before Best-Before-Date (BBD): Store in a cool (<25°C) and dry place, or in the fridge.

Closer to BBD (around 2 weeks before): Move to the freezer to maintain umami and greenness flavour.

After BBD: You can keep it in the freezer and enjoy for a few extra months.

Tip: Once you take it out of the freezer for use, return it immediately to avoid moisture affecting the umami.

Ingredients

Pure, simple, authentic

100% Premium Matcha green tea powder

No additives, no coloring - just nature’s finest.

Other notes

Does matcha “expire”?

Not really. Matcha doesn’t go bad in the way milk or bread does. Instead, it slowly loses its brightness and umami.

The “best before” date on the can simply marks when it will taste at its most vibrant. Shelf life depends on the producer, usually 6–10 months, but it may range from 3–12 months.

So, if you’re sipping matcha past its date, don’t worry - it may taste a little less lively, but it won’t do you any harm.