Vivid, sweet and rich, this excellent matcha from Uji, Kyoto, is a premium first-harvest spring tea. The tea leaves are of the Samidori cultivar.

History & Heritage

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 was refined in the 16th century by the tea master Sen no Rikyu. Growers in Uji, near Kyoto, developed the technique of shading tea plants before harvest, which produces the vivid green, sweet and savory leaves ground into fine matcha.

Interesting Facts

• Uji has been one of Japan's most celebrated tea regions for centuries.

• Quality matcha is made from shaded leaves. Tea plants are covered beneath special shades for about 3 weeks before plucking, which deepens their green color and sweetness.

• Matcha has broken from tradition and is now enjoyed cold, in lattes and smoothies, and in ice creams and baked goods.

Tasting Notes & Pairings

It brews a rich, vegetal cup with sweet notes from full-flavored spring leaves, smooth and lingering. Enjoy it whisked on its own, with a traditional Japanese sweet, or as a luxurious matcha latte. It also pairs beautifully with white chocolate and fresh strawberries.

Brewing tips (general guideline): sift about 1 teaspoon (1–2 g) of matcha into a bowl, add a few drops of hot water and whisk into a paste, then add 6–8 oz of water at 160–175°F and whisk briskly in a zigzag motion until frothy. Adjust to taste.

Like every tea at Beantown Tea & Spices, Matcha Samidori is a quality loose-leaf tea offered at an affordable price, with sample and larger sizes so you can find your favorite. Explore more in our Matcha collection, or pair it with our Bamboo Matcha Whisk.