Origin
Uji, Kyoto
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Samidori by Yamamasa Koyamaen
$45.00
Please read An Important Update on Matcha Pricing and Availability for more information
Samidori (さみどり) is a refreshing, ceremonial-grade matcha from Yamamasa Koyamaen, an esteemed Uji tea producer rooted in over 300 years of tradition. Named after the vivid green of new spring leaves, Samidori delivers a clean vegetal aroma, creamy mouthfeel, and invigorating flavor—perfect for thin tea (usucha) and lattes.
About this item:
- Fresh & Invigorating: Moderately full-bodied with fragrant green notes, light astringency, creamy texture, and soft sweetness.
- Versatile Everyday Matcha: Great value ceremonial-grade, slightly stronger than entry-level yet smoother than pricier blends.
- Refreshing Lift: Lightly astringent, energizing finish—ideal after a long day.
- Uji Quality: Cultivated, processed, and stone-ground in Uji, Kyoto with unwavering standards.
- Cultivar Name: “Samidori” refers to the vibrant green color of young leaves, reflecting its fresh character.
- Two Sizes: Available in 30 g and 150 g cans—perfect for both sampling and regular use.
Details
Shipping & Returns
Our Shipping Commitment: We understand you're excited to receive your order! Our team works diligently to process and ship all orders within 2 business days. We'll do our best to get your items packed and on their way to you as quickly as possible.
Returns & Delivery Issues: Your satisfaction is important to us. Please be aware that due to the nature of our products, food items cannot be returned. However, if there is any issue with your delivery, such as damage or a discrepancy, please contact us immediately. Our dedicated team will be happy to assist you and find a suitable solution.
Tasting Notes
Samidori offers a fragrant vegetal flavor with creamy texture, light astringency, and a softly sweet finish.
Strength
Taste
Fragrance
How to Prepare
Matcha Latte
Combine matcha's natural sweetness and crisp green bite with the creamy texture of milk.
Step 1: Sift 3g (0.11 oz) of matcha (2 heaping tea ladles or 1.5 level teaspoons.)
Step 2: Pour boiling water into a teacup to cool it to 80°C (176°F), then pour 100 ml (2 oz) into tea bowl.
Step 3: Whisk vigorously 15 seconds, making an "M" shape.
Step 4: Add 100 ml (3.4 oz) of warmed or foamed milk into mug.
Usucha (thin tea)
The standard matcha whisking method, made to be a normal, liquid consistency.
Step 1: Sift 2g (0.07 oz) of matcha (1.5 heaped tea ladles or 1 level teaspoon.)
Step 2: Pour boiling water into a teacup to cool it to 80°C (176°F), then pour 60 ml (2 oz) into tea bowl.
Step 3: Whisk vigorously 15 seconds, making an "M" shape.
Koicha (thick tea)
Matcha made into a rich, thick paste by using less water and more matcha powder per serving.
Step 1: Sift 4 g (0.14 oz) of matcha (3 heaping tea ladles or 2 level teaspoons.)
Step 2: Cool boiling water to 80°C (176°F) in teacup, then pour 30 ml (1 oz) into bowl, just covering matcha powder.
Step 3: Whisk slowly for 15 seconds moving back and forth.
