Uji Matcha Samidori
Ceremonial Single Cultivar
Uji Matcha Samidori
Ceremonial Single Cultivar
- Size
A single-cultivar ceremonial-grade matcha, made from Samidori tencha. First flush. Grown, harvested, and processed in Uji, Kyoto — 100% Uji-grown tencha.
Samidori was developed in Uji. The name means "early green" — the bright, clear color of the first flush leaf.
Gentle sweetness; restrained bitterness and astringency
A bright, clear green that holds when whisked or in milk
Refined aroma and a clean finish
Whisked as usucha, the cultivar's sweetness and color read clearly.
Details
- Ceremonial grade
- Origin: Uji, Kyoto, Japan — grown and processed in Uji
- Cultivar: Samidori, single cultivar
- Harvest: first flush
- Net weight: 1kg / 3kg / 5kg, packed as 1kg bags
- Sample: 20g
- Larger volumes with volume discounts; contact us for a quote
Ordering & Fulfillment
Further Reading
The Green of Uji
A Cultivar Chosen for Refinement
Samidori was developed in Uji, and its name can be read as “early green.” This matcha is made from first-flush Samidori tencha grown, harvested, and processed entirely in Uji.
Nothing is blended in to add weight or conceal the cultivar. Its identity rests on clarity: vivid color, gentle sweetness, and bitterness held quietly in the background.
Color Across Service
Samidori gives a menu a single-cultivar Uji matcha with bright, clear color and restrained bitterness. In usucha, its gentle sweetness and clean finish keep the cultivar distinct. With milk, the green remains visible without requiring a heavier profile.
That balance suits cafés and hospitality programs that want one named cultivar to move between straight service and selected milk drinks while keeping the product's identity legible in both. The cultivar, not only the color, remains the reason for selection.
