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Matcha from Uji-Shirakawa, Saemidori cultivar

Type of tea : Matcha
Origin : Shirakawa area, Uji City, Kyôto Prefecture
Cultivar : Saemidori
Harvest : May 2017, handpicked
Matcha from Uji-Shirakawa, Saemidori 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.
It is especially rare to find unblended matchas from single plantations. Yet, in order to keep the focus on the characteristics of each locality, producer and cultivar, Thés du Japon offers you unblended matchas. Moreover, our matchas are made using the authentic “shizen-shitate” method, shaded under arbours, and handpicked from unpruned tea trees.
Its cultivar is Saemidori. In recent years, this variety has been spreading rapidly throughout the country. It is an early cultivar, appreciated for its beautiful colour, but also for its great wealth in theanine, the amino acid responsible for tea’s umami flavour. Although this is not a cultivar for shaded tea, but rather for sencha, it is increasingly being used even for gyokuros and matchas.
The emulsion produces a delicate fragrance, recalling cream soup made with sweet vegetables.
It is indeed very velvety in the mouth, light and full of sweetness, but not lacking in presence.
Very elegant umami dominates, but later, in the aftertaste, there are the aromas of beans, something a little smoky and something very slightly woody also.
In keeping with Saemidori’s signature features, the overall effect is very mellow, dominated by umami, green, vegetal flavours, but nothing grassy.
For usu-cha or koi-cha

Video : How to prepare 'usu-cha' matcha

Steeping 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-saemidori


Matcha from Uji-Shirakawa, Saemidori cultivar
MTC-49-005-020

USD $37.33  / 20g





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