Shirakawa Samidori Matcha | 白川さみどり抹茶

Traditional Matcha
Usucha: In a tea bowl, whisk 2g of sifted Matcha powder with 65g of water (180°F) with a bamboo whisk until a fine foam is achieved.

Koicha: In a tea bowl, add 4g of sifted Matcha powder and 30-35g of water (180°F) and knead gently with a whisk until the matcha is completely mixed and is the texture of paint.

Iced Matcha: Add 2g of sifted Matcha to a tumbler or thermos, add 200g of cold filtered water and shake vigorously for 30 seconds. Pour over ice.

Storage: Keep the tin in the refrigerator. After opening, place the tin in a ziploc bag before returning to the fridge - this will protect the tea from absorbing any aromas from your refrigerator.

Description: A single cultivar 100% Samidori matcha from Shirakawa, Uji. This is a wonderful chance to try unblended Samidori Matcha - made from Uji's trademark cultivar. Samidori matcha is the most gentle of all of Tsuji san's offerings. We love this as a luxurious everyday matcha. This Matcha can be prepared both as Usucha and Koicha.

What is so special about this tea? This matcha hails from unarguably the most revered tencha garden in all of Uji - The gardens of Mr. Kiyoharu Tsuji. Samidori ranks as the most grown cultivar for Tencha in all of Uji. But this Samidori cultivar matcha is not like thre rest. Made with extereme attention to detail. With more #1 showings at Japan's all national tea fair, it is safe to say Tsuji San is etched in the history of Uji tea production. His teas exude a notable power from intensive garden management and fertilization as well as the deep red clay soil of Shirakawa. The L-Theanine and amino acid levels of his teas are some of the highest recorded - and this comes through on the palate. We recommend using slightly cooler water to bring out that umami.