Shimizu Samidori Matcha 20g
The Shimizu family has cultivated tea in Kageyama, at the heart of Uji, for nine generations. The Kageyama fields occupy land historically adjacent to Ogura Lake, which was reclaimed in the 1930s and 1940s, leaving nutrient-rich alluvial soil. The plants are grown under kanreisha shading, a canopy method that suspends black synthetic cloth on a framework above the tea rather than placing it directly on the plants. This allows better airflow and cooler temperatures during shading while remaining more economical than the traditional honzu rice straw method.
In the bowl, this matcha is creamy and medium-bodied. We get a dash of lime peel alongside summer grass and freshly harvested garden green bean. The overall impression is balanced and approachable, with the smooth character typical of well-cultivated Samidori from Kageyama's distinctive terroir. It is of course 100% hand-picked during the single spring harvest and stone-milled.
$ 37.00