MATCHA Samidori

Matcha

Single-cultivar ceremonial matcha from Uejima Tea Farm in Wazuka, Kyoto. Made entirely from spring-harvested Samidori leaves, it has a floral aroma, gentle sweetness and rounded umami, carried by a smooth, creamy texture.

This matcha is particularly suited to usucha, where its delicate fragrance and clean finish can be appreciated without milk.


Packaging:
€26.00
We ship all over Cyprus, more details here.

MATCHA PROFILE

UMAMI

mild

BITTERNESS

mild

TEXTURE

mild

FOAM

mild

TEA ORIGIN

REGION

Japan — Kyoto

CULTIVAR

Japan — Kyoto

HARVEST

Japan — Kyoto

PROCESSING

Japan — Kyoto

Tea Story

In Uji, tea is shaped as much by restraint as by technique. Fields are shaded weeks before harvest, reducing sunlight and slowing the growth of the leaves. Under these conditions, the plant produces more amino acids and less bitterness, creating the foundation for matcha.

The Samidori cultivar was developed in this region and remains relatively limited in production due to its low yield. It is valued for its balance — less sharp than some cultivars, with a softer structure and a naturally smooth texture.

At harvest, only the youngest leaves are selected. They are steamed immediately to preserve their green character, then dried without rolling to produce tencha, the raw material for matcha.

The leaves are refined — stems and veins removed — before being slowly ground between granite stones into a fine powder.

The result is a tea defined not by intensity, but by continuity. The texture holds, the flavor unfolds without sharp edges, and the finish remains steady. It reflects both the cultivar and the environment it comes from — controlled, deliberate, and shaped over time.

Tea Origin

HOW TO MAKE

Two ways
to enjoy

STRAIGHT

Clean and focused

Temperature80°C
Matcha2g
Water70ml
Whisk15–20 sec

MATCHA LATTE

Smooth and comforting

Temperature80°C
Matcha2g
Water70ml
Milk120ml
Whisk20–30 sec