Nestled in the heart of the Uji region, Samidori is a highly regarded but unregistered Japanese tea cultivar, prized for its subtle sweetness, upright growing buds, and its use in producing top-grade ceremonial matcha. Selected through crossbreeding Kyoto native seedlings in 1953, Samidori has become a cherished variety, particularly in Kyoto Prefecture, where shaded tea production thrives.
Samidori is known for its resilience to cold weather and an extended picking period, with young buds growing straight up, ideal for hand-picking and a testament to meticulous craftsmanship. Its leaves exhibit a vibrant, bright green hue with a captivating luster. Our matcha producers from Ujitawara use a dual-layered canopy shading method known as "tanagata nidan hifuku" for Samidori Matcha, enhancing its flavor, sweetness, and green color. Shaded cultivation increases the L-theanine amino acid in the leaf, reducing astringency and bitterness.
Our matcha producers from Ujitawara utilise a cheesecloth canopy style (kanreisha; 寒冷紗) shading method known as dual-layered canopy (棚型二段被覆; tanagata nidan hifuku) for our Samidori Matcha. In comparison to the direct blanketing method when the synthetic cloth lies on top of the leaves, this method evidently allows the manufacturer to tend to their farms with greater flexibility and accuracy mimicking the traditional straw canopy [honzu hifuku; 本簾被覆], which is used for production of high-grade gyokuro.
In the world of ceremonial matcha, Samidori has earned its place alongside prestigious cultivars. Samidori matcha boasts a well-balanced flavor profile that gracefully navigates the line between astringency, sweetness, and deep umami, complemented by an enticing jade green hue. It is a popular choice for tea ceremonies in Kyoto Prefecture, showcasing its enduring allure in the heartland of Japanese tea culture.
Discover the excellence of Samidori matcha with INUCHA.
