Samidori is a classic cultivar from the Uji area, and forms the basis of many amazing matcha blends. It is rarely grown outside of that region, and as a result is a lovely way to get acquainted with Uji's terroir. For whatever reason, this is one of the harder-to-get cultivars this year. It seems to be having an explosion in popularity among tea vendors, so we are lucky to have found some!

We've been milling Samidori since day one, and try to always have it on-hand. It is consistently well-balanced between complexity, savory depth, and smoothness. The spring 2025 Samidori harvest has incredible umami, with typical Samidori notes of shortbread, apple, and rosewater on the finish. 

Like all of our matcha, this one has been naturally farmed without pesticides or artificial fertilizers. This batch of Samidori comes from our partner farmer in Somada, where our Okumidori and Gokou are grown.

As with all of our matcha, our Samidori is milled-to-order by us in Minneapolis. This guarantees the highest percentage of aromatic compounds and antioxidants, as well as a smoother matcha.