Sakura Matcha 30 g

Flavor profile

Tasting
Samidori, an exceptional cultivar from Uji, Kyoto, is traditionally reserved for high-quality matcha. On the nose, it offers elegant, refined aromas reminiscent of chocolate and seaweed. On the palate, a finely balanced bitterness first meets a smooth, silky umami, then gives way to woody, vegetal and briny notes, before closing on a sweet, velvety finish.
This matcha has matured for one year.
Accessible, and ideal for usucha.

Origin and certification
This matcha comes from a 150-year-old family farm in Ujitawara, certified JAS organic (Japanese Organic Agriculture). The tea is grown without pesticides or chemical fertilizers, using only organic matter, in respect of the land, the environment and your health. The cultivar is Samidori.

Production method
Tea farmer Koyama shades the plants directly for 22 days before harvest, developing depth and sweetness. Only the first-harvest leaves (ichibancha) are selected, then slowly ground on traditional granite stone mills.

Preparation
Usucha Matcha (light): 1.5 to 2 g of matcha per 60-70 ml of water at 60-70°C. Whisk quickly until a fine foam forms. Result: smooth and harmonious.
Matcha Koicha (thick): 4 g of matcha to 30 ml of water at 60-70°C. Mix slowly until you obtain a thick, glossy paste. Result: rich and deep.

Pairing suggestion
The smoky, woody and briny notes of this Samidori pair well with dark chocolate or a roasted almond biscuit, whose bitterness and toastiness enhance the tea’s depth. For a more indulgent touch, try it with a salted shortbread or a brown butter financier.