While we were in Japan, we had our pick of Matcha options! We have brought to you a rare single cultivar Matcha produced by a 6th generation farmer whose ancestry and heritage in tea cultivation goes back to the Edo period.
Samidori is an iconic Tencha cultivar (cultivar used for making matcha) in Uji, Kyoto Prefecture, Japan. The region's ideal soil, climate and mist from the Uji River create optimal conditions for growing premium quality tea. The majority of Matcha (80%) from Japan comes from the much more common Yabukita cultivar which is much more adaptable to different types of teas but with significantly less umami. Samidori single-cultivar Matcha is typically reserved for those who desire a premium Uji Matcha with prominent umami and bright green color (completely natural).
What makes this Matcha so unique is that the farmer adheres to the ancient practice of "Honzu" cultivation, even as modern farming methods dominate. Honzu cultivation uses natural, biodegradable materials such as straw and reeds to shade the tea plants. Shading by natural straw and reed screens is a sustainable but labor intensive approach, in contrast to the black plastic nets that most farmers use to shade their plants. The Honzu method enhances Samidori's inherent floral fragrance and umami by filtering sunlight through straw and reeds, which diffuses light differently from synthetic nets. This method creates a more complex flavor with a hint of earthiness from the natural materials. This tea is also hand harvested so that only the first, most tender buds of the season are carefully selected to make this Matcha. The tea buds are handwashed, carefully dried, and then undergoes another process of separating leaves from stems. The leaves are then are stone ground, so the Matcha powder is very smooth. Every step of the Matcha making process is according to how traditional Uji Matcha is made and requires a lot of time and effort.
Samidori Matcha is celebrated for its softer or more refined umami and delicate sweetness with a smoother, more subtly elegant taste compared to Asahi. The Samidori Matcha has a clean & lingering taste on the palate. It is not bitter and not astringent and is known for its silky texture. Its aroma is mildly floral and sweet with a fresh green tea fragrance. Its color is bright and jade green, due to the chlorophyll accumulation from shading. The Honzu method accentuates Samidori Matcha's delicate and floral notes.
If you're wondering about the difference between the 2 cultivars, Samidori vs Asahi, Samidori is more balanced and ideal for those who enjoy a delicate and also flavorful matcha. There is also a subtle floral and sweet aroma complemented by a silky and light mouthfeel with a very clean finish.
Samidori pairs well with higashi (dry Japanese candies), fruit-based desserts, light seafood, vegetables, onigiri (rice balls), rice crackers, and even herbal infusions.
Each 8g bag allows for 4 servings (2g per serving) of this very rare and incredible Matcha.
