Matcha Samidori no Ka

The journey of this matcha begins in the spring, when the first tender leaves of the Samidori tea plant are carefully handpicked under the watchful eyes of the Azuma family. The leaves are shaded for several weeks before harvest, a crucial step that increases the concentration of amino acids, specifically theanine, which is responsible for the rich, umami flavor that characterizes this matcha.

Shading the tea leaves is an art form in itself, and it takes careful timing and attention to the environment. The family’s methods, passed down through generations, ensure that only the highest quality leaves are selected. Once harvested, the leaves are ground by stone mill, a traditional technique that preserves the integrity of the leaves while ensuring the matcha powder is incredibly fine and smooth. The result is a vibrant green powder, gleaming like a jewel in the sunlight—a visual indicator of the tea’s freshness and quality.

When prepared, Matcha Samidori no Ka unveils a stunning emerald green infusion, with a thick, velvety texture that envelops the senses. Its taste is a harmonious blend of rich umami and creamy smoothness, with just a touch of natural sweetness that lingers on the palate. The light astringency enhances the overall experience, ensuring that the tea feels refreshing and clean. As you sip, the natural sweetness gradually reveals itself, creating a satisfying and balanced cup. The matcha’s smooth, creamy texture, combined with its deep umami, invites you to pause and reflect—every sip is a meditative experience, a connection to the centuries-old traditions of Japanese tea culture.