Wholesale Premium Ceremonial Matcha (Samidori Cultivar)

Description This ceremonial matcha is harvested entirely by hand and is typically reserved for select tea masters’ shops in Japan. Cultivated in secluded mountain areas, the tea plants experience extreme temperature fluctuations, shaping its distinctive flavour development. The result is a matcha with intense umami at its core, supported by natural sweetness and a full, rounded mouthfeel. Despite its depth, astringency remains low, allowing the flavour to unfold cleanly and linger without sharpness. * Cultivar: Samidori (single cultivar) * Style: Umami-forward, rich, and expressive * Finish: Clean, lingering, low astringency Dairy-Free, Gluten-Free, GMO-Free, Sugar-Free, Vegan, and Vegetarian. A note on packaging: Tin colours are assigned at random and cannot be selected. *The image is for reference purposes only. The actual colour may vary slightly due to differences in the seasonal batch. Why Samidori Cultivar? Samidori is valued for its ability to develop strong umami with clarity and control, particularly when grown under demanding mountain conditions. The combination of hand harvesting, secluded growing areas, and significant day–night temperature shifts encourages slower leaf development and greater flavour concentration. Extreme day-night temperature shifts slow leaf growth and concentrate flavour, resulting in: * Concentrated savoury depth * Natural sweetness without heaviness * Fuller body with minimal bitterness * A clean, lingering finish These qualities make Samidori particularly suited to high-level ceremonial matcha where umami is the focal point. How to Prepare Usucha – Light & Frothy (1 Serve) * Sift 2g (1 tsp) of matcha into a warm bowl. * Add 60ml of water heated to 70°C. * Whisk briskly in a zig-zag motion until a fine froth forms on top. Koicha – Bold & Velvety (1 Serve) * Sift 4g (2 tsp) of matcha into a warm bowl. * Add 20ml of water (70°C) and knead with your whisk until smooth. * Add another 20ml and whisk until thick and silky. The Golden Matcha Ratio * Base Ratio (4:40): 4g matcha + 40ml hot water (70°C) * Hot Matcha Latte (200 ml): 4g matcha + 40ml hot water (70°C) + 160ml milk * Iced Matcha Latte (300 ml): 6g matcha + 60ml hot water (70°C) + 240ml milk *Whisk matcha with hot water before adding cold milk. It is best to use our Bamboo Matcha Whisk and Glass Bowl with Spout. Ingredients Ceremonial-grade green tea fine powder Character * Thickness: Full and rounded * Sweetness: High * Umami: Very high and pronounced * Vegetal notes: Subtle * Astringency: Low and gentle This profile creates a cup that feels powerful yet controlled, with savoury depth taking the lead. Origin Shizuoka, Chūbu, Japan