Японський зелений чай матча, культивару Ябукіта, купити в Matcher.store
Матча Самідорі японський зелений чай 30г, перший весняний збір, традиціний помел на камʼяних жорнах, елітний церемоніальний матча. Samidroi matcha green japanese tea, Samidori cultivar stone milled, first flush 30g buy
Матча Саемідорі церемоніальний від Matcher.store та Maruyasu для матча лате та суча, купити в Україні 40г, матча для кавʼярні гуртові ціни
Матча Саемідорі церемоніальний від Matcher.store та Maruyasu для матча лате та суча, купити в Україні 100г, матча для кавʼярні гуртові ціни

046 Saemidori Ceremonial Matcha

₴980.00

77 reviews
Weight

Saemidori single cultivar from the 2025 spring harvest is a versatile matcha tea, stone-ground into a powder and prepared for the perfect preparation of usucha (traditional matcha) and matcha cocktails.

The main taste difference is its minerality, sustained bitterness, and dense fruity sweetness, which is created by the tea trees' ability to grow in rocky terrain. Thanks to its incredible aroma and long, pleasant aftertaste, it will become your new matcha favorite.

Taste description

The aroma is distinguished by a delicate and sweet scent of tropical fruits and figs.

It has a delicate olive texture with a slight effervescence. The taste reveals notes of pine nuts and buttery avocado. It has a long sweet-and-sour fruity aftertaste.

The aroma is distinguished by a delicate and sweet scent of tropical fruits and figs. It has a delicate olive texture with a slight effervescence. The taste reveals notes of pine nuts and buttery avocado. It has a long sweet-and-sour fruity aftertaste.
More about cultivation

Saemidori (冴え緑), which translates to "clear green," is a relatively new Japanese tea cultivar developed in 1969 in Kagoshima Prefecture by crossing two well-known varieties: Yabukita and Asatsuyu. Yabukita provided stability and yield, while Asatsuyu contributed a mild flavor and rich color, earning it the occasional moniker "natural gyokuro." After more than 20 years of trials, Saemidori was officially registered in the 1990s and has since gradually gained popularity among Japanese farmers, especially in the southern regions of Kagoshima and Miyazaki.

This variety is notable for its early sprouting (5–7 days earlier than Yabukita), which helps avoid spring frosts and allows harvesting in more favorable weather conditions. In 2025, Saemidori performed exceptionally well precisely due to climate warming: its adaptability to heat and rapid development made it more reliable compared to traditional later varieties.

From a gastronomic perspective, Saemidori is valued for its balanced profile: a mild, sweet taste with high amino acid content (especially L-theanine), absence of bitterness, and a rich, vibrant green liquor. This makes it one of the best options for producing premium matcha, tencha, and gyokuro. Consequently, it is actively used in traditional tea ceremonies as well as in modern formats, from lattes to desserts.

The Saemidori cultivar is an example of how scientific breeding, climate adaptation, and the pursuit of ideal flavor converge in a single variety that is already shaping the future of Japanese tea.

Yabukita monoculture, spring harvest, 25 days of shading

𖡡 Japan, Koka-shi by Master Yuta Oka, Izumo Seicha Farm, Izumo City, Shimane Prefecture, Japan
Storage conditions
  1. Store your matcha in a cool, dark place
  2. Avoid temperature changes and condensation
  3. Store in a sealed environment, away from light
  4. Try to "squeeze" excess air out of the package before closing
  5. We advise you to consume the tea within 28 days after opening

Freshness is the key to taste and quality

Learn more about tea storage
View details

Grinding method:
Ball mill

  • Japan, Koka-shi

by Master Yuta Oka, Izumo Seicha Farm, Izumo City, Shimane Prefecture, Japan

500m above sea level
2025 Harvest

How to prepare matcha?

Sieve 1.5-2 g of matcha

For pochtak, it is necessary to measure 1-2 measuring spoons of Chasak or 2 g of matcha and sift into a dry, warm bowl ( chavan ) to saturate the tea with air and avoid lumps

How to prepare matcha?

Matcha Latte

  1. Add 30 g of water 60-80°C
  2. Using a W-like motion, beat Chasen with a bamboo whisk for 40 seconds until fluffy
  3. Use 150-200 ml of warm or cool alternative milk (or even fresh or tonic)
  4. If desired, you can add maple syrup, honey or collagen

View the video recipe →

Matcha kit Clay x Kyiv матча набір, набір для приготування матча
How to prepare matcha?

For a traditional match

Or as it is customary to call Usucha - fine tea:

  1. Add 60-90 g of water 60-70°C
  2. Using a W-like motion, beat Chasen with a bamboo whisk for 40 seconds until fluffy
  3. Avoid strong pressure with the tip on the bottom of the bowl
  4. At the end, slow down by popping the big bubbles

View the video recipe →

How to prepare matcha?

Professional level

Try Koicha - thick tea:

  1. For 4 g of matcha, add 30-40 g of water below 60°C.
  2. Using slow, gentle movements reminiscent of a figure eight, gently rub the Chasen with a bamboo whisk for 2-3 minutes until a gentle, uniform texture
  3. Use Chasen carefully so as not to damage it, or we can recommend Fugetsu Resin Chasen
  4. After the formation of a jelly texture, the drink is ready. Enjoy without hurrying.

View the video recipe →
How to prepare matcha?

Sieve 1.5-2 g of matcha

For pochtak, it is necessary to measure 1-2 measuring spoons of Chasak or 2 g of matcha and sift into a dry, warm bowl ( chavan ) to saturate the tea with air and avoid lumps

Matcha Latte

  1. Add 30 g of water 60-80°C
  2. Using a W-like motion, beat Chasen with a bamboo whisk for 40 seconds until fluffy
  3. Use 150-200 ml of warm or cool alternative milk (or even fresh or tonic)
  4. If desired, you can add maple syrup, honey or collagen

View the video recipe →

For a traditional match

Or as it is customary to call Usucha - fine tea:

  1. Add 60-90 g of water 60-70°C
  2. Using a W-like motion, beat Chasen with a bamboo whisk for 40 seconds until fluffy
  3. Avoid strong pressure with the tip on the bottom of the bowl
  4. At the end, slow down by popping the big bubbles

View the video recipe →

Professional level

Try Koicha - thick tea:

  1. For 4 g of matcha, add 30-40 g of water below 60°C.
  2. Using slow, gentle movements reminiscent of a figure eight, gently rub the Chasen with a bamboo whisk for 2-3 minutes until a gentle, uniform texture
  3. Use Chasen carefully so as not to damage it, or we can recommend Fugetsu Resin Chasen
  4. After the formation of a jelly texture, the drink is ready. Enjoy without hurrying.

View the video recipe →
Фермер Ясухару Маено, чайна плантація ферми Маруясу ( Oumi Maruyasu) , дистрибутор Matcher.store – префетура Шига. Цучіяма, Асамія, Кока – чайні регіони де вирощується чай для Matcher.store/
by Master Yuta Oka, Izumo Seicha Farm, Izumo City, Shimane Prefecture, Japan

Japan, Koka-shi

A match with over 100 years of history

Maruyasu Tea Farm is located in Koka City, Tsuchiyama district, Shiga Prefecture. It is currently the largest farm on Matcher.store, as it encompasses an area spanning three villages.

This region is one of the oldest in Japan for growing high-quality tea, dating back to the Nara period (8th century). The farm was founded over 130 years ago and has been passing down the secrets of tea cultivation from generation to generation.

Today, the farm is managed by Yasuharu Maeno, a fourth-generation farmer of the Maeno family. His mission is to preserve traditional Japanese tea production and improve cultivation methods that combine environmental sustainability and high quality.

The tea grown in Tsuchiyama is known as Tochiyamacha and is part of Ōmi-cha – tea produced in Shiga Prefecture. The region is situated in a mountainous area at an altitude of 300-400 m above sea level, which creates ideal conditions for tea cultivation. It is warm during the day and cool at night, contributing to the development of a complex flavor profile for the tea.

Read more about the farm