Samidori (さみどり) is a premium cultivar developed in Uji and 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 Wazuka, Kyoto , Japan’s home of matcha. 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.