2024 harvest

Suitable for: usucha or koicha (read our blogpost about how to choose matcha)
Single cultivar, Samidori, from Shirakawa, Uji

Grown and processed by Tsuji Kiyoharu, who focuses on just one tea, tencha (raw ingredients of matcha before grinding). Using double layer shading and traditional Uji shading method (honzu - rice straws) over 95% of the sunlight is blocked toward the end of the shading process. The leaves have been shaded for 50 days in total.

When whisking, you will start to notice a strong fragrance. Taste profile: a bold umami, refreshing with a bright finish and a small amount of bitterness throughout. An excellent matcha to prepare as koicha (4g:25-30ml kneaded slowly), somehow becoming cleaner in savoury taste with less brightness but as expected a more poweful punch - koicha is four times more intense than usucha - actually with lower bitterness than in usucha.

Interesting fact: The amino acid levels in this matcha are some of the highest recorded at around 15%, compared to an average of 8% in high quality matcha.

Small tip: Remember to always sift matcha before preparation! Here is our recommended matcha strainer.

This matcha comes with the white can pictured. If you already have one, or a natsume of your own, see the foil refill pack for a small discount. Or enjoy the Uji set (including 1 x 20g asahi, 1 x 20g ujihikari, 1 x 20g samidori)