Uji is where matcha originated eight centuries ago, and it is still the benchmark by which the rest of Japan is measured. The plantations are located in the river valleys, where morning fog settles over the bushes and filters the light for days on end. The leaf reacts: it slows down, produces less bitter catechin and more amino acids. That's where the taste comes from.

Samidori is the cultivar chosen for this—appreciated for how much umami it accumulates after 20 days of shading. The leaves are hand-picked during the first harvest, a practice (Tezumi) that few gardens still maintain, because it means piece-by-piece selection. Grinding is done slowly on a stone mill, so that the powder remains cool and fine like talcum.

In the cup: deep green, dense foam, velvety texture. Full umami from the first sip, without the astringent edge that many associate with matcha. It is the only one in the range that supports a true Koicha—thick matcha, almost like a cream.

Specifications: 
Origin: Uji, Kyoto
Cultivar: Samidori
Harvest: First harvest, hand-picked (Tezumi)
Shading: 20 days
Grinding: Stone mill
Taste profile: Rich umami · velvety · creamy
Caffeine: 60–70 mg / serving — strong, energizing
Preparation: 1–2 g · 60–80 °C · 1–3 min

How to drink: Usucha (thin, foamy) or Koicha (thick, ceremonial). No milk—it would overpower it.

Who it's for: for those who drink matcha plain and notice the difference. The best gift in the range for an enthusiast.