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Matcha from Uji-Shirakawa, Samidori cultivar

Type of tea : Matcha
Origin : Shirakawa area, Uji City, Kyôto Prefecture
Cultivar : Samidori
Harvest : May 2018, handpicked
Matcha from Uji-Shirakawa, Samidori cultivar

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Located in Uji, Shirakawa is a small zone famous for producing gyokuro, but the highly noted winner of many awards, Tsuji Kiyoharu, has also given this area a name for matcha.
This talented producer uses only organic fertilizers, and limits use of pesticides to a minimum, which does not prevent him from producing high-quality matchas, handpicked from unpruned tea trees.
This matcha is made from the famous shaded tea cultivar, Samidori. Its fragrance is sweet and slightly chocolatey, with little notes of lemon drops.
In the mouth, it is a creamy tea, very airy, with a first attack full of finesse. No astringency or bitterness, perfectly dosed umami, with an aftertaste that recalls confectionaries and very great length.
It is a delicate, subtle matcha, yet very abundant in aromas.

For usu-cha or koi-cha

Further details

Video : How to prepare 'usu-cha' matcha

Preparation method
  • Quantity of matcha: 2 g
  • Quantity of water: 60 ml
  • Water temperature: 80°C
  • Preparation advice: Start by rubbing the bottom of the bowl strongly but slowly with the chasen (bamboo whip) to make sure the matcha melts into the hot water and does not form lumps. Next, holding the chasen loosely between the thumb, index finger and big finger, beat the liquid very strongly. The movement should come from the shoulder and elbow rather than from the wrist. Finally, when enough foam has formed on the surface, beat at medium speed to produce finer bubbles.

cat-uji cat-samidori cat-shirakawa

Matcha from Uji-Shirakawa, Samidori cultivar

USD $26.67  / 20g

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