Samidori — Ceremonial First Harvest Matcha

Samidori means "fresh green" in Japanese. It's an 
apt name for a cultivar that has been grown in the 
hills of Uji, Kyoto for over seventy years — 
shade-grown, stone-milled, and harvested once a year 
during the first flush of spring.

This tin is that harvest.

First-flush leaves carry the highest concentration 
of L-theanine — the amino acid responsible for the 
calm, focused energy that separates a bowl of 
ceremonial matcha from a shot of espresso. No spike. 
No crash. Just a clean hour of clarity.

The flavor is smooth and deeply umami, with a 
natural sweetness that needs no honey, no sugar, 
no oat milk to be complete. Though it holds its own 
in a latte, too.

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Grade       Ceremonial First Harvest
Cultivar    Samidori
Origin      Uji, Kyoto, Japan
Mill angle  7°, stone-ground
Purity      Single-origin, additive-free
Net weight  20g
Yield       10 bowls at 2g per serving

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Whisk into 75ml of water at 70–75°C for a 
traditional Usucha. Pour over ice. Steam into 
oat milk. However you take it — it's $2.47 a cup. 
Not $6.26.

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Use 70°C water. Whisk 1–2g of matcha with 60ml of water until frothy. Add steamed milk if desired. Best enjoyed immediately.

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