Saemidori Matcha
Made exclusively from Saemidori, one of Japan’s rarest single-cultivar matchas, and hand-picked from gardens shaded for 30 full days to develop maximum sweetness and umami. Each leaf is stone-milled using traditional methods resulting in a matcha with a rich aroma, and a creamy sweetness that lingers long after the bowl is set down.
Weight: 20g
Yame
Yame is where Japan’s finest gyokuro is made. Tucked into the mountains of southern Fukuoka, morning mists roll in from the surrounding rivers, wrapping the tea fields in a natural veil that softens sunlight and builds the deep sweetness and umami Yame is known for. The farmers who work here have been refining their craft across generations.
Our Yame partner is one of those generational farms. A family operation over a century old, working some of the most demanding tea in Japan. They grow an exceptional range of cultivars — Saemidori, Tsuyuhikari, Kirari 31, Okumidori among them and bring that same precision to sencha, matcha, and wakocha. Every tea they make reflects the same conviction: that Yame tea, made well, is unlike anything else in the world.
Brew Guides
Usucha
Thin tea · Everyday preparation
- 2g matcha
- 70ml water
- 175°F
METHOD
Sift matcha into a warmed chawan. Add water and whisk briskly in a W or M motion until a fine, even foam forms on the surface — about 30–45 seconds.
TIP
Warm the bowl first with hot water and dry thoroughly — cold ceramic flattens flavor and kills foam.
Koicha
Thick tea · Ceremonial preparation
- 4g matcha
- 40ml water
- 175°F
METHOD
Sift matcha into a warmed chawan. Add water in two additions and knead slowly with the chasen rather than whisking – long, deliberate strokes until smooth and syrupy with no lumps.
TIP
Koicha demands a ceremonial-grade matcha, the flavor is undiluted and unforgiving. Use Shisui or Saemidori.
Flavor Profile
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