Matcha Samidori: A Vivid, Sweet Spring Matcha from Uji
Matcha is one of the teas our customers search for most, and Matcha Samidori is the one we reach for when we want a bowl that's vivid, sweet, and rich. It's a premium first-harvest spring matcha from Uji, Kyoto, made from leaves of the Samidori cultivar. And with all the pumpkin spice around this month, a bright green bowl makes a refreshing change.
Here's where it comes from, what it tastes like, and how to whisk a good bowl at home.
From Song Dynasty China to Uji
Matcha's roots reach back to Song dynasty China, where tea was ground to powder and whisked in bowls. The Zen monk Eisai is traditionally credited with bringing tea seeds and the practice of powdered tea to Japan around 1191. Over the following centuries, matcha became the heart of the Japanese tea ceremony, which the tea master Sen no Rikyu refined in the 16th century.
Uji, near Kyoto, has been one of Japan's most celebrated tea regions for centuries. Growers there developed the technique of shading tea plants before harvest. The plants rest under special shades for about three weeks before plucking, which deepens their green color and sweetness. Those shaded spring leaves are what get ground into a fine matcha like Matcha Samidori.
What It Tastes Like
Matcha Samidori whisks up into a rich, vegetal cup with sweet notes from full-flavored spring leaves. It's smooth, with a finish that lingers. Since you drink the whole powdered leaf, the flavor is fuller than a steeped green tea, but a good first-harvest matcha like this one stays sweet instead of bitter.
Enjoy it whisked on its own, with a traditional Japanese sweet, or as a matcha latte. It also pairs beautifully with white chocolate and fresh strawberries.
How to Whisk Matcha Samidori
These are the preparation steps from our product page:
Add 1 teaspoon of matcha to a bowl.
Put a few drops of hot water into the bowl and whisk the matcha into a paste.
Pour 6 to 8 oz. of hot water (160–180°F) into the bowl.
Using a slow "M" motion, submerge any loose bits of matcha floating on the surface.
Whisk more briskly, back and forth, until the surface becomes frothy.
Enjoy right away.
Keep the water below boiling. Water that's too hot can make matcha taste bitter. A traditional Bamboo Matcha Whisk, carved from a single piece of bamboo into fine tines, makes the froth much easier than a spoon or fork.
Beyond the Bowl
Matcha has broken from tradition, and now it's enjoyed cold, in lattes and smoothies, and in ice cream and baked goods. For a simple iced latte, whisk your matcha into a paste with a little warm water, then pour it over ice and cold milk. For baking and everyday mixing, our Culinary Matcha is made for exactly that, so you can save Samidori for sipping.
Sizes and Where to Find It
Matcha Samidori comes in a sample size, plus 1 oz. (12 servings), 2 oz. (25 servings), and 4 oz. (50 servings) bags. If you'd like to compare it with our other matchas, the Matcha Sampler Pack includes Matcha Samidori, Matcha Green, Matcha Kenya Highlands, Matcha Kenya Superior, and Culinary Matcha. You can see them all in our Matcha collection.
Our family has been sharing quality tea at affordable prices since 2006. If you've been curious about matcha, Matcha Samidori is a lovely place to start.
Happy whisking!