Ohmi Tokujō Okumidori

The color brewing from this tea is a beautiful clear green, and this greenness reflects in the flavor. It is slightly sour, a bit like fresh spinach which makes it very refreshing. It is rich in flavor, with strong umami. The taste reminds of sweet chestnut, while the smokey background notes recall fresh tobacco.

Origin: Tongu, Tsuchiyama-Cho, Koka-shi, Shiga Prefecture
Altitude: 300 meters
Cultivation method: shaded 20 days
Temperature for roasting: 80℃

Ohmi tea has great prestige and is loved by many for its rich flavor and fragrance, which are brought about by the rich nature, plenty of sunshine, and the beautiful water and air from the surrounding Suzuka mountains.

As the legend goes, the history of the cultivation of tea in this area dates back to the period of the Northern and Southern Courts (1356), when a Zen monk, Donoh of Minami Tsuchiyama Johmyo-Ji Temple brought some tea seeds from Daitoku-Ji Temple in Kyoto to his temple and began to grow tea plants. It was in the Edo period that the production and sales of tea started on a full scale. An advanced tea-producing technology was adopted at an early stage and tea produce was sold as one of the local products along the main roads. Since the local climate and soil were fit for the production of tea, it became an export product in the Meiji period and its production volumes increased substantially.

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