Tea Type: Matcha Green Tea

Tea Cultivar: Saemidori

Tea Region: Kagoshima, Japan

Tasting Notes

Appearance: Intense, vivid, bright green, foamy liquor.
Aroma: Delicately sweet, baked pastry aroma with a hint of almond.
Flavour: Nutty, buttery, umami and buttered steamed green notes.
Mouthfeel: Full-bodied, velvety, creamy liquor. Lack of bitterness and lingering, umami finish.

Brewing Guidance

Sift the Matcha to remove any lumps and enhance its mellow flavour.
Place 2 Chashaku or 1 teaspoon of Matcha (approx. 1-2g) into the Chawan bowl.
Pour 80ml of hot water (80℃) and whisk the Matcha with a bamboo Chasen until it becomes creamy and foamy.

NB. This guidance is for the preparion of Usucha (thin and mild Matcha). To prepare Koicha (thick and strong Matcha), follow the same steps, but double the amount of Matcha. Unlike Ushucha, Koicha will not become foamy while whisking.

What You Need to Know

Our Matcha Saemidori is a single-origin, single-estate, authentic Japanese ceremonial matcha, coming from a certified organic tea garden in Kagoshima. Made from carefully shade-grown, Saemidori & Tsuyuhikari tea cultivars. Saemidori and Tsuyuhikari tea cultivars are both highly praised tea cultivars to make high quality Sencha and sometimes Gyokuro. This unique matcha blend of highly umami Saemidori and fragrant, nutty Tsuyuhikari cultivars makes a great combination, resulting in a full-bodied, velvety, vibrant green coloured matcha with umami and nutty flavour.

Once prepared as Usucha (thin matcha), Matcha Saemidori offers a bold, full-bodied, velvety, mellow infusion with nutty (walnut), steamed buttered greens notes. As it makes a very full-bodied matcha, this matcha will also certainly please matcha latte lovers who like to use top quality, vibrant green coloured matcha during their matcha latte ritual. If you're buying this matcha to make matcha latte, we highly recommend adding more water (150-200ml) to your matcha (2-2.5g) and add 50ml milk of your choice. This way, you will really appreciate and fully taste this delicious, nutty flavour of Matcha Saemidori.

A rare opportunity to try a delicious, top ceremonial grade, naturally grown, pesticide-free, single-origin, single-estate matcha, made from rare, precious tea cultivars.

Tips for Tea Connoisseurs

It's worth noting that many matcha we find in the market are blended, which means tea leaves from different tea cultivars are used to make matcha. This is mainly because blending is a cost-effective option, as the classic, indigenous Uji cultivars (e.g. Asahi, Samidori, Narino, Okunoyama, Gokoh and Uji Hikari) which are used to make the very top ceremonial matcha are really expensive and blending these cultivars with other cultivars can lower down the cost and could also add more balance in terms of their body and mouthfeel. However, drinking single-cultivar matcha made from carefully cultivated tea cultivars is another level of revelation for our palate.

For Matcha connoisseurs, we highly recommend trying to experience the difference of our top ceremonial, Koicha grade, single-estate, single-cultivar Matcha - Matcha Eroica, Matcha Okunoyama and Matcha Samidori.

What is Matcha?

Matcha is a finely grounded powdered green tea, made from tea leaves shade-grown for 3-6 weeks before the harvest. Due to its limited exposure to the sunshine, tea plants undergo a chain of physiological changes in order to survive, which, in turn, results in the changes of the chemical composition of the tea leaves. Produced this way, Matcha tea is extremely rich in antioxidants and L-theanine.

Health Benefits of Matcha

Matcha is one of the superfoods known to be highly rich in antioxidants and amino acids. Explore our range of top ceremonial grade Matcha to find your favourite daily matcha and enhance your daily vitality. Our Matcha will be your perfect daily companion to boost your immune system and sense of well-being.

Matcha accessories

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