Matcha Saemidori
Organic Japanese Green Tea Powder
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Matcha Saemidori
Matcha Saemidori
Matcha Saemidori
Matcha Saemidori
Matcha Saemidori

Matcha Saemidori is an organic, ceremonial matcha made purely from a single tea cultivar, Saemidori (冴緑), which means “bright green.”



Qty:

Saemidori is noted for

having low bitterness and a

lush, savory umami taste with

an invigoratingly fresh

mouthfeel

About this tea

Matcha Saemidori is made purely from a single tea cultivar, Saemidori (冴緑), which means “bright green.” Saemidori is noted for having low bitterness and a lush, savory umami taste with an invigoratingly fresh mouthfeel. Brimming with amino acids, Saemidori is one of the most prized cultivars for matcha and is among the first tea cultivars to be harvested each spring. This Organic, Ceremonial quality expression of Matcha Saemidori is produced in the beautiful Kirishima Mountain volcanic region of southern Japan.

Ingredients

Organic green tea. Nutrition Facts: Serv. size: 1 tsp (2g), Amount per serving: Calories 5, Total Fat 0g (0% DV), Sodium 65mg (3% DV), Total Carb. 1g (0% DV), Total Sugars 0g (Includes 0g Added Sugars, 0% DV), Protein 0g. Not a significant source of sat. fat, trans fat, cholest., fiber, vit. D, calcium, iron, and potas. *% DV = % Daily Value.

Origin

Kirishima Mountain, Kagoshima, Japan


Caffeine Level

High

Based on a 8oz cup of tea made with suggested steeping method relevant to the tea type. An average cup of coffee contains about 90 – 120 mg / 8oz cup.

0 MG
100 MG
high
Preparation
  • Imperial
  • Metric
Traditional Preparation

Sift 1 tsp (1.5g) into a tea bowl.
Add 2.5 oz (75ml) water at 165°F
Whisk until creamy and foamy with a bamboo chasen (whisk).

Kirishima Mountain background map mobile

Origin

Kirishima Mountain

Kagoshima, Japan

Kirishima Mountain is an active volcano on Japan's southern island of Kagoshima. The mineral rich volcanic soils of Kirishima Mountain create a perfect environment for growing organic teas. Because Kagoshima is situated in the southern region of Japan, the teas grown here are among the first to emerge during the Shincha season in early spring, sometimes even one full month before the northern regions begin to flush. Kirishima Mountain teas are noted for their lively green color and balance of umami with vibrant green bittersweetness.

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