Superior-Grade Matcha - Samidori (25g Tin)
Our Superior-Grade Matcha (Uji) is made of Samidori cultivar leaves from the first harvest of the year in the Uji, Kyoto region. It is often called “Ceremonial Matcha” - handpicked and stone-milled to produce the highest quality matcha.
Tasting Notes: Fresh herbaceous notes (rosemary) balanced with a subtle nutty sweetness. Lower in umami than our Gokou variety. Accompanied by notes of banana, the Superior-Grade Matcha (Uji) Samidori has a vibrant forest green colour.
Usage: This matcha is meant to be consumed just with water, without milk or sweeteners. Dissolve 1g powder in 30ml of 60-80°C water. Using a bamboo chasen, whisk until it forms a frothy, silky beverage.
Tin can be reused to store other matcha. Best before March 2025. Once opened, optimally use within 60 days. Contains no dairy, gluten, sugar, or other additives.
If you have matcha lattes with lots of milk or additional ingredients, we recommend our Daily-Grade Matcha.
Our Superior-Grade Matcha (Uji) is made of Samidori cultivar leaves from the first harvest of the year in the Uji, Kyoto region. It is often called “Ceremonial Matcha” - handpicked and stone-milled to produce the highest quality matcha.
Tasting Notes: Fresh herbaceous notes (rosemary) balanced with a subtle nutty sweetness. Lower in umami than our Gokou variety. Accompanied by notes of banana, the Superior-Grade Matcha (Uji) Samidori has a vibrant forest green colour.
Usage: This matcha is meant to be consumed just with water, without milk or sweeteners. Dissolve 1g powder in 30ml of 60-80°C water. Using a bamboo chasen, whisk until it forms a frothy, silky beverage.
Tin can be reused to store other matcha. Best before March 2025. Once opened, optimally use within 60 days. Contains no dairy, gluten, sugar, or other additives.
If you have matcha lattes with lots of milk or additional ingredients, we recommend our Daily-Grade Matcha.
Our Superior-Grade Matcha (Uji) is made of Samidori cultivar leaves from the first harvest of the year in the Uji, Kyoto region. It is often called “Ceremonial Matcha” - handpicked and stone-milled to produce the highest quality matcha.
Tasting Notes: Fresh herbaceous notes (rosemary) balanced with a subtle nutty sweetness. Lower in umami than our Gokou variety. Accompanied by notes of banana, the Superior-Grade Matcha (Uji) Samidori has a vibrant forest green colour.
Usage: This matcha is meant to be consumed just with water, without milk or sweeteners. Dissolve 1g powder in 30ml of 60-80°C water. Using a bamboo chasen, whisk until it forms a frothy, silky beverage.
Tin can be reused to store other matcha. Best before March 2025. Once opened, optimally use within 60 days. Contains no dairy, gluten, sugar, or other additives.
If you have matcha lattes with lots of milk or additional ingredients, we recommend our Daily-Grade Matcha.