Samidori Matcha

Discover the true essence of Japanese tea craftsmanship with this exceptional ceremonial grade Matcha, thoughtfully created by our esteemed friends at Obubu Tea Farms. Obubu holds a special place in our hearts, as they were our very first supplier of Japanese teas, and we had the delightful experience of visiting them with the whole family. The tea bushes for this Matcha thrive on the lush slopes and serene valleys around the picturesque village of Wazuka, not far from Uji. Renowned as the birthplace of Japanese tea culture, Kyoto, and Uji in particular, is celebrated for producing legendary teas like Matcha and Gyokuro.

Samidori is an excellent cultivar for making Matcha, offering a vibrant green color and an exceptionally rich umami flavor. Known for its natural sweetness and minimal bitterness, Samidori imparts a smooth and mellow character to the tea, making it highly prized for ceremonial-grade Matcha.

To create this exceptional Matcha, the tea leaves are shaded for three weeks using the traditional Tana method before being carefully harvested and processed into Tencha. The Tencha is then finely ground in stone mills to produce the delicate Matcha powder. The finished Matcha is packaged in an oxygen-free environment and stored refrigerated until delivery to preserve its freshness and flavor.

The manufacturer recommends enjoying this Matcha as both Koicha (thick Matcha) and Usucha (thin Matcha). We tend to prefer it as Koicha because it highlights the tea’s silky smooth texture and subtle sweetness, with delightful undertone of rosemary. Its vibrant green color is accompanied by a lovely avocado aroma, making it perfect for savoring a pure cup of Matcha made from the first harvest of the year.

Harvest season: Spring
Aroma: Silky, rosemary and a hint of avocado
Terroir: Wazuka, Kyoto, Japan
Variety: Samidori
Preparation: approx. 2g Samidori Matcha per serving, water temperature of 60 – 70°C