Silky and smooth, Samidori has a subtle sweetness with undertones of banana and rosemary. Its forest green colour is accompanied by a lovely avocado aroma. It is made by grinding Tencha leaves from the first harvest of the year and is perfect for enjoying a pure cup of Matcha.
|Processing:||Steamed, Dried, Ground|
Matcha (抹茶) is a fine powder made from whole ground tealeaves, and is distinctive in its rich flavour and deep green colour. The young shoots are shaded for 3-4 weeks, and after harvesting and drying the stems and veins are removed from the leaf to make Tencha. This is then ground into a powder using a stone mill or ball mill. Traditionally, Matcha is prepared by dissolving the powder in hot water, and a bamboo whisk (chasen) is used to froth up the mixture to achieve a smooth and creamy texture. Matcha plays an important part in the Japanese tea ceremony, the Sado or “the way of tea”, where tea preparation is used to emphasise beauty, simplicity and tranquility.
Source: Obubu Tea