Matcha Tea - Who is OMMA?

26 February 2024
Matcha Tea - Who is OMMA?

Who is OMMA?

OMMA is a niche brand specialising in matcha tea, founded by Nastya. Nastya’s profound passion for Japanese tea culture and the quest for focus and tranquillity amid the chaos of daily life Is the result of the result OMMA matcha The genesis of OMMA can be traced back to her personal journey—a response to the challenges faced with traditional coffee consumption, which led to heightened blood pressure, increased heart rate, and heightened anxiety.

The brand emerged during the COVID-19 lockdown period, a time when the monotony and restrictions of the pandemic prompted a search for an alternative source of energy and inspiration. Faced with the desire for a daily boost that coffee failed to provide, the founder embarked on a mission to explore matcha tea as a potential solution.


The name "OMMA" reflects not only the product but also Nastya’s vision to consolidate the scattered energy streams of daily life into a unified, directed force of focus. The aim is to create a cohesive and strong beam of concentration, offering a refreshing alternative for those seeking a balance between stimulation and tranquillity.

OMMA stands as a testament to her dedication to sharing the enriching experience of matcha and promoting a mindful approach to daily rituals.

Tea expedition in Japan

The idea, brand and passion were funnily born before Nastya’s first visit to Japan. But even though Nastya worked on it for more than 2 years, she didn’t want to launch the brand before experiencing this culture from within. The moment Japanese borders opened up, Nastya and her partner planned their trip to Japan.


“It was important for me to visit Japan during the harvest season, to see the whole process from inside out. I have been emailing with multiple tea farms from all around the country for 2 years and I was over the moon about the idea that I will finally visit them in person and meet all the personalities I have been exchanging emails with for all these months”


In three weeks Nastya had travelled through the whole of Japan from Tokyo all the way to Kyushu Island, visiting 5 different tea farms, starting in Shizuoka (Kakegawa), Kyoto (Uji), Fukuoka (Yame and Hoshino), Kirishima (Kagoshima) meeting craftsmen, taking classes in tea ceremony and going through endless tea tasting sessions.


Nastya travelled to farms where every single leaf is carefully collected by hand and the whole village gathers to celebrate the harvest, sharing in the hard work and enjoying the collection process.

Steps Nastya took to ensure the best matcha for Omma:

Nastya describes this as one of the biggest challenges. With her understanding that Matcha is a very complex product to tackle, but in order to make people fall in love with it, or accept it, or at least give it a chance she says “you need to break through the thick and sturdy wall of bad experiences, which form a stubborn opinion, It's easier when people have never tried it. But when you get to see those “aha moments” you know without words that the person is hooked.

To ensure the best Matcha for OMMA, Nastya took a hands-on approach. Building direct relationships with farmers, she delved into the intricacies of the production process. Two years of exploration involved testing samples from various regions and farms, considering the nuances of different cultivars.


Key dimensions guided the selection process:

  • Organic, meeting European standards
  • Proper shading before harvest
  • First flush/ceremonial grade for both latte and traditional use
  • Bright green colour indicating freshness
  • Single cultivar preference, particularly okumidori for its sweeter and softer nature
  • Small family production for easy collaboration
  • Combination of hand and machine processing
  • Stone or ceramic milling
  • A simple yet full, sweet, creamy, and non-astringent taste
Matcha Tea Farm Machinery

OMMA's matcha is sourced from a small family farm in Miyazaki prefecture, cultivating the first flush okumidori cultivar. Ceramic milling in Shizuoka, one of the oldest tea-producing regions, imparts a sweet aroma and light umami, leaving a cashew finish.

Additionally, OMMA partners with a tiny family farm in Uji. Hand-cultivated by a 6th generation tea farmer and his wife, the classic stone milling process yields only 40g of matcha powder in an hour, resulting in a distinctive flavour and a higher price point.


How to brew your matcha at home:

Brewing a perfect cup of usucha (thin matcha) involves a simple yet precise process. Start by adding 3g of matcha (equivalent to 3 generous scoops with a bamboo spoon) into your bowl, also known as chawan. Pour in 40g of water at a temperature between 70-80 degrees Celsius; it's crucial not to use hotter water as it can result in bitter-tasting matcha. Hold the bowl firmly and whisk vigorously for about a minute, employing fast and intense zig-zag movements to achieve a bubbly texture.

For those who enjoy matcha with milk, feel free to add a milk of your choice. Add up to 160 ml for matcha latte. We recommend ROA oat milk for the best pairing.

How to brew your matcha at home

Here are some pro tips to elevate your matcha experience:

  • Soften the chasen (whisk) by placing it in a small bowl of warm water for 1-2 minutes. This helps the bamboo "teeth" become more flexible, contributing to a smoother texture during whisking.
  • Begin by adding a smaller amount of water before whisking and adjust to your taste by adding more later for a lighter flavor.
  • Once you've generated enough bubbles, slow down your whisking pace. Employ gradual zig-zag movements to break down larger bubbles, resulting in an incredibly smooth and velvety texture.
  • Mastering these steps ensures a delightful cup of matcha with the perfect balance of flavour and texture.
Matcha Latte 3fe Dublin

You can find Omma Matcha Tea in any of our 3fe cafes, where we serve up tasty matcha lattes along with 30g packets of Omma Matcha for home brewing.


What tools do I need to brew matcha?

It is way simpler than it sounds to prepare a perfectly smooth and tasty bowl of matcha, you only need 3 tools:

  • Chawan - traditional ceramic bowl
  • Chasen - bamboo whisk
  • Chashaku - bamboo spoon

What’s special about OMMA matcha?

  • OMMA matcha is a ceremonial grade matcha, sourced directly from a family farm in Japan, preserving the traditions and sentiments of the tea growing process, but made for the European consumer with its gentle and at the same time rich taste.

How does OMMA matcha taste?

  • It has a sweet smell and light umami, simple but full, sweet and creamy, non-astringent taste which leaves you with a cashew/walnuts finish in the end.

Where is it sourced ?

  • OMMA matcha comes from first flush okumidori cultivar, grown organically by small family farm in Miyazaki prefecture, ceramic milled in Shizuoka - one of the oldest tea producers in the region.