Aoba
Sweet Marine Nori, Steamed Greens, Grassy Sweetness, Velvety
Luminous emerald visual with sweet marine aromatics and a gentle umami core. Engineered with a higher polyphenol backbone to pierce cleanly through dairy fat and oat milk without muting color or flavor. Yields a rich, velvety emulsion with fine micro-foam that retains true jade green coloration when blended into milk.
Details
- Cultivars
- Okumidori奥绿Japanese cultivar
- Midoriyutaka茂绿Japanese cultivar
- Type
- Single Origin
- Particle
- D60 ≤ 18 µm
- Origin
- Zhejiang
Taste
- Aroma4 out of 5
- Umami5 out of 5
- Sweetness4 out of 5
- Astringency2 out of 5
- Bitterness1 out of 5
How to use
Oat Latte (cold whisk)
5.0g / 30ml / 120ml
5.0g powder cold-whisked with 30ml cold milk + 120ml chilled oat or whole milk (over ice for iced)
Premium Shaken Cold-Foam
4.0g / 40ml
4.0g matcha concentrate layered over sweet cold foam
Price
- 20gSample · free for cafés after a short call฿610
- 100g฿1,610
- 500gCafe pack฿6,550
- 1kg฿8,800
Excl. 7% VAT · Pre-order, ships in ~14 days
Volume: 5kg+ 5% off · 20kg+ 10% off · 50kg+ 15% off · 100kg+ 20% off
About the cultivars
OkumidoriJapan
Meaning 'late green', Okumidori is a cultivar that flushes later in the spring season compared to Yabukita. Registered in 1974, it's a cross between Yabukita and a native Shizuoka variety. It's valued for its strong umami, rich flavor, and vibrant green color, making it excellent for matcha and shaded teas like gyokuro. Its late budding nature can be an advantage in avoiding frost damage.
MidoriyutakaJapan
Midoriyutaka is a vigorous Japanese cultivar valued by tencha growers for how strongly it pushes under shade. Where many cultivars thin out under long covering, Midoriyutaka keeps setting dense, well-fed buds, and it holds its vivid colour deep into processing and milling. In the cup that translates into a sweet marine character with a soft, clean edge, which is why it appears so often alongside a structural partner cultivar in shaded blends.
From
฿610