CeremonialSamidori Matcha
Ceremonial, sourced from Uji, Samidori cultivar
$77.00
The price is confirmed, but package size isn't stated anywhere on the page, so we can't show a per-gram figure.
View product→Grade
Ceremonial
Cultivar
Samidori
Region
Uji
Sourcing
Uji, Japan
View the full sourcing map →Tasting notes
Electrically green, bright and juicy, with notes of green apple and pineapple
Silky and composed, with light yet dynamic layers; compared to fresh cashew nut milk with a touch of sweet roasted plum or cherry on the finish
Often compared to Chardonnay in the wine world
Composition
L-theanine
24.31 mg/g
Ceremonial-grade published estimate — Goto et al., upper-grade matcha samples, Tea Research Report No.80:23-28 (1994)
EGCG
59.3 mg/g
Ceremonial-grade published estimate — Goto et al., upper-grade matcha samples, Tea Research Report No.83:21-28 (1996)
Full details
Everything disclosed on the product page (16 fields)▾
- Price
- $77.00
- Size
- 30g tin
- Servings
- 15 servings
- Grade Tier
- Ceremonial grade; suitable for koicha (thick tea) and usucha (thin tea) preparation
- Cultivar
- Samidori (single cultivar, unblended) - described as 'a signature cultivar of Uji, Japan'
- Region Farm
- Uji, Japan; produced by Tsuji-san, a 5th-generation master farmer, hand-harvested
- Cultivation Method
- Tea plants are unpruned, organically fertilized, shade-grown using the traditional Honzu technique, grown in the region's red clay soil
- Harvest Timing
- Hand-harvested first flush (shincha season)
- Certifications
- Non-GMO, certified radiation and heavy metal free
- Processing
- Stone milled in Japan
- Quality Claims
- Tsuji-san's matcha has 'the highest concentrations of L-theanine and amino acids ever recorded'; producer has 'won countless awards in Japan' (no specific award names/years given)
- Tasting Notes
- { "aroma": "Electrically green, bright and juicy, with notes of green apple and pineapple", "flavor": "Silky and composed, with light yet dynamic layers; compared to fresh cashew nut milk with a touch of sweet roasted plum or cherry on the finish" }
- Flavor Comparison
- Often compared to Chardonnay in the wine world
- Visual Note
- Thick with amino acids; produces a vibrant/electrically green color
- Brewing Instructions
- Warm chawan bowl with hot water; add 1.5-2g (1 tsp) matcha; add 1oz water at 160-175°F, whisk into paste (koicha); add 1.5-2oz additional water; whisk with chasen until aerated (usucha)
- Availability Status
- Sold Out, with 'Notify Me When It's Available' option
Research notes
Shares near-identical producer background/claims language with Asahi Matcha (both from Tsuji-san, same Honzu cultivation description, same 'highest concentrations of L-theanine' claim, same 'countless awards' claim) - these appear to be templated producer-bio text reused across Mizuba's Tsuji-san single-cultivar product line rather than product-specific facts. No review rating/count, ingredients list, or shelf life disclosed on page.
