Samidori Cultivar Matcha

Samidori is an older Japanese tea cultivar and a long-running staple for ceremonial-grade Uji matcha.

Samidori was developed at the Kyoto Prefectural Tea Research Institute and registered in 1953 as a cross of Yabukita and Sayama-Midori. It was bred specifically for tencha (the leaf used to make matcha) and was adopted quickly in Uji because of its refined umami and tolerance for heavy shading.

On the cup, Samidori produces a balanced, savory matcha. Strong umami, a soft mid-palate, a long clean finish. The leaf yields a deep jade green when stone-ground. Several of the highest-grade Uji matchas in our database list Samidori as a single cultivar or as the dominant component in a blend.

For a first read on what classical Uji ceremonial matcha tastes like, Samidori is a sensible baseline.