Samidori (さみどり) is a premium cultivar, and ours is grown in Kagoshima, Japan. It is widely regarded for its vivid jade color, fine texture, and elegant aroma.
It produces a refined, balanced tea with moderate umami, light floral undertones, and low astringency. Unlike more tannic cultivars like Yabukita, Samidori delivers a smoother mouthfeel ideal for usucha and high-grade latte-style matcha.
It’s also one of the few cultivars preferred by chashi (tea masters) for both color and taste in formal tea ceremonies.
Samidori shines in usucha form: sift 2g into a chawan, then whisk with 60ml of 75–80°C (167–176°F) water using a bamboo chasen until a fine foam forms.
For a matcha latte, blend 2 tsp with 60ml water and add your choice of milk base (ideally soy or oat to compliment matcha).
This cultivar’s color and clarity remain strong even with milk, making it a favorite for both traditional and modern preparations.
While Samidori is a high-grade cultivar often reserved for keikō (practice of tea ceremony) or gifting, many enjoy it daily due to its balanced taste and smoothness.
If you're seeking a matcha that feels refined yet accessible, Samidori is ideal for those who value both authenticity and indulgence.
Our Samidori is grown in the historic tea fields of Kagoshima. The leaves are shade-grown under tana covers for ~20–25 days and stone ground to perfection.
After harvest during ichibancha (first flush), the leaves are steamed, dried as tencha, and stone-milled on traditional ishi-usu to preserve aroma and fine particle size. No blending, additives, or coloring agents used.
