Organic Matcha - Saemidori 50g
Saemidori is one of Japan’s most cherished matcha cultivars—celebrated for its luminous colour, naturally sweet character, and remarkably smooth finish. Crafted by Hitoshi Yamaguchi, a respected grower carrying forward generations of family knowledge, this Saemidori matcha represents the height of organic shaded cultivation.
Known for its tender spring leaves and elevated amino-acid content, Saemidori offers a luxuriously soft flavour profile: elegant, buttery, and almost entirely free from bitterness. Under Hitoshi’s careful stewardship—meticulous shading, selective hand-plucking, and traditional slow stone-milling—the cultivar reveals its truest form: a silky umami body, spring-green aromatics, and a lingering sweetness that borders on creamy.
It is a matcha favoured by tea specialists and premium cafés throughout Japan—refined, modern, and deeply rooted in craft. Cultivation & Craftsmanship
In the gentle climate of Satsuma, the Saemidori bushes are shaded for several weeks before harvest. This essential step increases chlorophyll concentration, boosts L-theanine, and cultivates the trademark “oceanic sweetness" admired in high-grade matcha.
Hitoshi’s organic farming philosophy prioritises soil health, minimal intervention, and harmony with the natural environment. Only the youngest, most delicate leaves—rich in amino acids—are selected for processing.
After harvest, the leaves undergo:
- Steaming to halt oxidation
- Cooling & drying to preserve vibrancy
- Granite stone milling at a slow, heat-controlled pace
This traditional approach protects the cultivar’s delicate aromatics and produces a powder of satin-fine texture and brilliant colour. Flavour Profile
Saemidori matcha is defined by:
- Luminous jade colour — more vivid than common cultivars
- Clean, sweet umami — soft, rounded, and exceptionally low in bitterness
- Silky mouthfeel — a signature of deeply shaded young leaves
- Fresh aromatics — steamed greens, spring florals, subtle cream
The result is a matcha that feels both luxurious and gentle—perfect for ceremonial preparation, premium lattes, or high-end culinary work. Why Saemidori Stands Apart
Compared with ubiquitous cultivars like Yabukita, Saemidori offers:
- Higher natural sweetness
- Creamier, more velvety body
- Intensely vibrant green colour
- Less bitterness, even when whisked thick (koicha)
This makes Saemidori a favourite among artisans who value nuance, terroir expression, and a modern, elegant flavour profile. The Signature of Hitoshi
What distinguishes matcha grown by Hitoshi is not only the pedigree of the cultivar, but the philosophy behind its cultivation. His approach emphasises:
- Organic, regenerative agriculture
- Minimal intervention, maximum expression
- Respect for soil, season, and natural rhythm
- Mill-by-mill quality refinement
Every batch embodies a balance of cultivar identity and craftsman intent—an authentic expression of Satsuma’s terroir and generations of quiet dedication. Origin
Satsuma, Kagoshima Prefecture, Japan
Volcanic soils, warm maritime climate, and centuries of traditional tea farming converge here to create one of Japan’s most revered matcha regions. Ingredients
100% Organic Saemidori Matcha (Japan)