Samidori (さみどり), a distinguished tea cultivar, holds a revered place in the world of Japanese tea. Renowned for its vibrant green hue, balanced umami, and smooth and creamy texture, Samidori is a cornerstone of Uji’s esteemed tea heritage, crafted through centuries of dedication and expertise.

This cultivar originates from a tea plant in Uji, Kyoto, a region synonymous with the pinnacle of Japanese tea craftsmanship. Samidori was bred by Koyama Masajirou (小山 政次郎) in 1939. Its superior characteristics were formally recognized, and its use was officially encouraged in 1954, marking a pivotal moment in its history.

Creamy: Samidori matcha is often described as having a creamy texture when prepared, particularly in ceremonial-grade matcha.

Umami-Rich:

• Renowned for its deep umami flavor, Samidori delivers the richness expected of premium matcha and gyokuro.
• The umami is balanced with a natural sweetness, enhancing the overall taste experience.

Low Bitterness: Produces teas with minimal astringency, making the flavor smooth and refined.

Balanced Sweetness: A gentle sweetness lingers, complementing the strong umami notes and creating a complex, well-rounded profile.

Nowadays, Samidori remains a cornerstone of high-grade matcha and gyokuro production. It is one of Uji’s iconic cultivars, representing the artistry and tradition of Japanese tea. The global appreciation for Japanese tea has further expanded Samidori’s reach, allowing tea enthusiasts worldwide to experience the rich heritage it embodies.

For tea masters, artisans, and enthusiasts, Samidori is more than a cultivar—it is a symbol of refinement and the enduring legacy of Japanese tea mastery.