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Me.G Samidori Ceremonial Matcha

Me.G Samidori Ceremonial Matcha

$38.00 USD
$45.00 USD $38.00 USD
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A premium single-origin matcha made from the first flush leaves of the Samidori cultivar, grown in the misty hills of Uji, Kyoto — Japan’s most revered matcha-growing region.

This shade-grown tea is stone-milled in small batches and known for its refined smoothness, natural sweetness, and creamy umami profile. Balanced and delicate, it’s ideal for traditional preparation or your modern matcha ritual.

Grown with care by long-standing family farms, our Samidori embodies purity, tradition, and elevated taste.

• Ceremonial Grade
• Single-Origin, First Harvest
• Cultivar: Samidori
• Net Weight: 30g

Origin

Uji, Kyoto, Japan

Taste Profile

Smooth and naturally sweet with a soft, creamy umami finish

Preparation

1.Measure 2g (½ tsp) matcha powder
2.Sift with sifter into bowl
3.Heat water to 158-175°F (70-80°C)
4.Whisk, enjoy

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TRADITIONAL METHOD

for brewing matcha

The classic ratio of powder and water is -  2 grams of matcha powder- per 50-70 ml of water. For a stronger flavor of matcha: you can prepare matcha using the koicha method  (strong and rich tea) – to prepare: use approximately 4 grams of powder per 50 ml of water. It's best to drink matcha immediately after brewing to savor its full flavor and aroma notes as well as to prevent the particles from sinking to the bottom.

STEP 1.

First, it is necessary to prepare the water as it has to be at a certain temperature. The ideal temperature range for water is between 70 and 80 degrees Celsius (158 and 176 degrees Fahrenheit).

STEP 2.

Then,  you need to warm up the chavan by pouring hot water over it. Only after you have warmed the bowl then you should sift the matcha powder into it to prevent any clumps in the final beverage.

STEP 3.

After, add a little water and whisk until the mixture is thick and smooth -  a foamy layer of bubbles should form on the surface. As soon as you see foam you should add remaining water.

STEP 4.

If you like, before serving the drink, you can strain it through a sieve again. This will make matcha even more smoother and more pleasing.