Shadow grown at altitude in the mountain regions of Japan, extreme temperature shifts concentrate amino acids in the leaf. At first flush, the youngest leaves of a single saemidori cultivar are hand-picked at peak freshness, then carefully steamed to fix color and structure before being stone-milled into powder.
The result is a velvety, ceremonial-grade matcha with pronounced umami, natural sweetness, and a long, savory finish with a gentle lift of fresh grass.
Tasting Notes: white miso, oats, grassy
Cultivar: saemidori
Origin: shizuoka, japan
