Samidori Ceremonial Grade Matcha - Limited Quantity
Samidori Ceremonial Grade Matcha - Limited Quantity
A Ceremonial Matcha for Quiet, Grounded Moments
Introducing our Samidori Ceremonial Grade Matcha, a single-cultivar expression from the historic tea fields of Uji, Kyoto — birthplace of Japan’s finest matcha.
Shade-grown, first-harvest, and stone-ground in small batches, this matcha offers remarkable smoothness with a naturally sweet, gentle umami. The Samidori cultivar is known for its clarity, softness, and rounded finish — a beautiful balance for both daily ritual and mindful preparation.
Our allocation of Samidori this season is extremely limited, reflecting its small-batch production and cultivar-specific nature.
Why Samidori at a.muse?
Because we believe in offering matcha that is pure, traceable, cultivar-specific, and crafted with intention.
This Samidori ceremonial matcha reflects our commitment to thoughtful sourcing and a grounded, sensory experience in every cup.
Tasting Notes
- Aroma: avocado, fresh cream
- Flavour: subtle natural sweetness, soft umami
- Undertones: banana, rosemary
- Texture: silky, rounded, lush
- Finish: long, calm, and elegant
Cultivar Information
- Tea Cultivar: Samidori (single-cultivar)
- Origin: Uji, Kyoto, Japan
- Harvest: First harvest (Ichibancha), May
- Cultivation: Shade-grown
- Processing: Steamed → Dried → Stone-ground
This cultivar is cherished by Kyoto tea artisans for producing matcha with a deep green hue and a naturally sweet, gentle profile.
How to Prepare
Usucha (Thin Tea)
- 1–1.5 g matcha
- 70–80°C water
- Whisk briskly until smooth and frothy.
Koicha (Thick Tea)
- 3–4 g matcha
- 40–50°C water
- Knead slowly until thick, glossy, and syrupy.(No froth.)
Product Details
- Net Weight: 25 g
- Ingredients: 100% Pure Matcha Powder
- Grade: Ceremonial, first harvest
- Cultivar: Samidori
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Origin: Uji, Kyoto, Japan
Storage
- Keep in a cool, dry place. Refrigerate after opening for optimal freshness. Always re-seal tightly.
Perfect For
- Daily matcha rituals
- Matcha latte lovers seeking a smoother, less bitter cup
- Traditional preparation (usucha & koicha)
- Gifting to tea enthusiasts
- Anyone exploring Japanese single-cultivar matcha
Note: Fulfilment will begin from 21 Nov 2025 (Friday)
Usucha (Thin Tea) 1–1.5 g matcha 70–80°C water Whisk briskly until smooth and frothy. Koicha (Thick Tea) 3–4 g matcha 40–50°C water Knead slowly until thick, glossy, and syrupy.(No froth.)
100% Pure Matcha Powder
Our Tea Promise
At a.muse, we craft each blend with care, working with reputable farms, suppliers, and partners who share our respect for quality and tradition.
Responsibly Sourced
Small-Batch Quality
No Artificial Additives
