For more than 10 years, Kettl has been working with some of the most respected and dedicated producers throughout Japan. Nestled in the mountains of Shizuoka, Jiro Katahira ranks as one of the most passionate collaborators we have the pleasure of partnering with. He oversees one of the most extensive tea gardens in Japan, with over 22 distinct cultivars—each hand-harvested and processed separately. He has made a name for himself as a producer of some of the finest sencha and kabuse being produced anywhere, but for the past three years, he has quietly been refining his approach to expressive and distinct matcha. Last year, we were proud to be the first to present his Okuyutaka Matcha, the first release from his new project. Okuyutaka returns from the 2026 harvest, alongside a single-cultivar Okumidori offering. These two hyper-limited matcha releases exist on the cutting edge of Japanese tea production, presenting the distinct terroir of Shizuoka alongside a refinement that only craftsmanship of this level can offer.

Okuyuyaka was officially registered in 1983 after extensive testing by the Kanaya Tea Research Center in Shizuoka. Originally developed for high-grade sencha production, the cultivar is an excellent base for matcha due to its naturally low catechin and high amino acid levels, resulting in a tea with low bitterness and heightened sweetness. We recommend enjoying this tea as an usucha or sparkling matcha, where the soft spice and lingering umami can shine in full fidelity.