Shirakawa Samidori

Shirakawa Samidori Matcha

From the heart of Shirakawa in Uji, Japan, our Shirakawa Samidori Matcha highlights the elegance of Uji’s most iconic tea cultivar. Crafted by Mr. Kiyoharu Tsuji, this single-cultivar matcha embodies gentleness and balance, offering a luxurious experience that’s perfect for both everyday enjoyment and special moments.

The Samidori cultivar is known for its approachable character and smooth, balanced flavor. Grown under 50 days of shading and hand-picked at its peak, this matcha is as versatile as it is refined, making it ideal for preparing both usucha (thin tea) and koicha (thick tea).

How It Tastes

This matcha greets you with a soft, mellow aroma that hints at fresh herbs and a touch of creaminess. The flavor is smooth and balanced, with gentle notes of buttered greens and a subtle sweetness that lingers on the palate.

What Makes It Special

• Region: Shirakawa, Uji, Japan
• Cultivar: Samidori (single cultivar)
• Harvest: First flush, May 2023
• Shading: Double-layered for 50 days
• Crafting: Hand-picked, stone-milled in small batches
• Packaging: 20g bag inside a Johnny Matcha tin

1. Remove the metal barrier bag containing the matcha powder.
2. Carefully cut open the bag and pour the matcha into the Johnny Matcha tin.

Storage Options:

• Short-Term (1-2 weeks): Store the tin on the counter, away from sunlight and heat.
• Long-Term: Keep the tin in the refrigerator. Ensure the interior lid is secure to prevent oxidation.

Proper storage maintains matcha's freshness and flavor.

Koicha (Thick Tea) Preparation

Ingredients:

• Matcha: 4 grams (roughly 4 almond-sized scoops with a chashaku or 2 level teaspoons)
• Water: 1 oz (30 ml), heated to 176°F (80°C)

Steps to Prepare:

1. Measure and Sift:
2. Heat and Add Water:
3. Whisk and Blend:
4. Enjoy Your Koicha:

Usucha (Thin Tea) Preparation

Ingredients:

• Matcha: 2 grams (roughly 2 almond-sized scoops with a chashaku or 1 level teaspoon)
• Water: 2.5 oz (75 ml), heated to 160-175°F (70-80°C)

Steps to Prepare:

1. Measure and Sift:
2. Heat and Add Water:
3. Whisk and Blend:
4. Enjoy Your Usucha:

Iced Matcha Latte Recipe (12 oz)

Ingredients:

• Matcha: 2-3 grams (use 2g for a subtle flavor, 3g for a more complex taste)
• Water: 2 oz, room temperature or cold
• Milk: 6 oz milk or milk alternative
• Ice: 4 oz ice cubes

Steps to Prepare:

1. Create Your Matcha Base:
2. Prepare the Ice:
3. Add Milk:
4. Combine and Serve:

A cultivar is a specific variety of a plant that has been selectively bred or naturally developed for certain characteristics, like flavor, color, or how well it grows in specific conditions. For matcha, the cultivar of the tea plant affects its taste, aroma, and even how smooth or creamy it feels when you drink it. Think of it like different types of apples—Granny Smith, Fuji, or Honeycrisp—all are apples but have unique flavors and uses. Similarly, matcha cultivars offer distinct profiles, making each one special. Some cultivars are easier to grow and more resilient, making them popular with farmers, while others are more delicate and require extra care, resulting in rare and unique flavors.