Samidori

Hailing from the illustrious Uji region of Japan, the origin place of tea cultivation in the Land of the Rising Sun, Samidori is a stellar cultivar that will give you a transcendental umami experience. You will notice a world of difference in the flavor profile. Though the price is on the higher side, our Samidori is carefully grown and processed. The tea plants are shaded for a full month before harvest. This allows for maximum chlorophyll, resulting in rich flavor, vibrant color, and higher L-theanine content. Then the leaves are harvested, dried, and ground the traditional way–with a granite stone mill. It takes about 24 hours to grind a single pound of this ceremonial matcha, but it’s worth it to keep the temperature low and create an ultra-fine unoxidized powder to preserve nutrients.

The history of Samidori goes back to 1939 when the tea farmer Koyama Masajiro developed this cultivar, which later rose in popularity during the 1950s. Samidori has a long harvest period with its leaves that grow straight up for easy picking. Samidori does well as a shaded tea, which can go on to become gyokuro, tencha, and of course, a particularly striking matcha.

Step out of the ordinary and enjoy our Samidori as one of the best matcha!