ORGANIC SAEMIDORI MATCHA | Gokasho

Refined Flavour with Fresh and Clear Umami Undertones

This 100% certified organic artisanal Matcha brews a bright liquor. Its fresh, creamy profile is finely balanced, delivering a clear umami flavor with a lingering buttery-sweet aftertaste

This premium organic Matcha is meticulously crafted to deliver a fresh, refined, and well-balanced flavor profile. Its smooth, creamy texture is enriched with a pronounced marine savory note, followed by a gentle yet distinctive umami. Achieving such depth of flavor is particularly challenging in organic Matcha, given the constraints of limited fertilizer use.

Cultivated from organically grown Saemidori since 2021, this Matcha benefits from robust and consistent shading, resulting in its characteristic Ooika fragrance and exceptional flavor complexity. Perfectly suited for both Koicha and Usucha preparations, it exemplifies the harmony of tradition and organic cultivation.

About the tea garden

The Tencha leaves used to create this 100% certified organic Matcha are cultivated with meticulous care along the fertile banks of the Uji River. Grown in nitrogen-rich, well-drained soil, these leaves reflect a steadfast dedication to organic farming principles and sustainability.

Their Saemidori Organic tea plantation, is the most recent addition to the family’s operation, embodies a commitment to organic cultivation and demonstrates remarkable promise despite its early stages. These leaves are cultivated with precision, undergoing a 32-day shading period prior to harvest. This process employs the traditional Ooishita (覆い下) shading method, where "Kanreisha" sunshade cloth is used to carefully regulate sunlight exposure, ensuring optimal leaf quality. Further adhering to traditional practices, the Shizen-jitate (自然仕立て) approach allows tea plants to grow naturally, unpruned, until they reach full maturity for harvesting. Throughout the entire process, no artificial fertilizers or pesticides are used, reflecting a deep commitment to eco-friendly and sustainable tea production.

Preparation method: Usucha and Koicha

Cultivar: Saemidori certified organic, shizen-jitate 4 year old tree, single-cultivar

Method: JAS organic certification

Origin: Gokasho, Uji

Grade: Koicha - Usucha, Pinnacle grade

Elevation: 15mt above sea level

Harvest: First flush, Hand-picked (tezumi), Spring 2024

Shade: Ooishita natural method, shaded for 32 days before harvest

Fertilising: Rapeseed oil cake, fish cake (tuna and bonito)

Steaming: Medium (futsūmushi)

Flavour profile: Fresh and grassy with vegetal marine notes, clean flavor and gentle Umami finish

Producer: Furukawa family

Content: 20g