Samidori Matcha

¥1,800 - ¥6,700

Silky and smooth, Samidori has a subtle sweetness with undertones of banana and rosemary. Its forest green colour is accompanied by a lovely avocado aroma. It is made by grinding Tencha leaves from the first harvest of the year and is perfect for enjoying a pure cup of Matcha.

Taste: Umami
Body: Rich
Texture: Rounded
Length: Long
Harvest: May
Tea Cultivar: Samidori
Origin: Wazuka
Cultivation: Shaded
Processing: Steamed, Dried, Ground


What is Matcha?


Matcha (抹茶) is a fine powder made from whole ground tealeaves, and is distinctive in its rich flavour and deep green colour. The young shoots are shaded for 3-4 weeks, and after harvesting and drying the stems and veins are removed from the leaf to make Tencha. This is then ground into a powder using a stone mill or ball mill. Traditionally, Matcha is prepared by dissolving the powder in hot water, and a bamboo whisk (chasen) is used to froth up the mixture to achieve a smooth and creamy texture. Matcha plays an important part in the Japanese tea ceremony, the Sado or “the way of tea”, where tea preparation is used to emphasise beauty, simplicity and tranquility.


Farmer Profile

Tecchan - Tea Farmer

Tecchan is a young tea farmer in Wazuka, Kyoto. His family has been making tea here for 5 generations. At the age of 25 Tecchan has taken over the family tea business and now is looking after both: tea farming and tea production in his factory.











How to Make Matcha

Additional information

Weight N/A

25g, 100g

1 review for Samidori Matcha

  1. Obubu Tea

    Reviews by tea professionals and enthusiasts:

    “I was pleasantly suprised by this matcha. I must admit that I didn’t expect this much quality for the price which is more than reasonable. Finely ground, quickly yields a very thick and creamy froth when whisked. More than suitable for thin matcha (usucha), some bitternis but it blends in quite nicely. Though I haven’t tried the tea as koicha (thick tea) yet but suspect it probably won’t be ideal”- Jasper, 2016

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