Ikigai Tea Matcha. First-picked Samidori and Yabukita

This high-quality matcha, created by master Noriyasu-san, is versatile - it is suitable for both preparing the traditional tea ceremony drink usuchi (matcha whipped with hot water) and a delicious matcha latte (with milk).

This matcha is made from a blend of two cultivars, Samidori and Yabukita, harvested in the first harvest of spring 2025. Samidori has a milder, richer and sweeter taste, with more umami, while Yabukita gives this matcha blend more pronounced herbal, refreshing tones. As a result, this matcha is perfectly balanced - creamy, smooth, with a slightly herbal and refreshing taste, but at the same time sweet and long-lasting.

The master of this tea is The fifth generation representative of the Uejima Sourokuen company is Uejima Noriyasu, who started producing tea on his father's farm in 1977, at the age of 22.

What is real matcha ?
It is grown slowly in the shade, only young leaves are harvested.
Harvest – once a year (in May).
The leaves are steamed, dried, and ground in stone mills.
The color is bright green, the taste is sweet, umami .

What is not real matcha ?
The leaves are grown in the sun and harvested 4-5 times a year.
Large, bitter, dark green leaves.
It is ground industrially and used for baking.
In Japan, it is called "green tea powder", not matcha.

"Ceremonial matcha " - a marketing term
In Japan, such a term is not used professionally.
Has no clear meaning or quality guarantee.

How to recognize good matcha ?
The color is bright and light.
The scent is fresh and sweet.
The taste is umami , without pronounced bitterness.
The powder is as soft as silk.

30 g