Samidori Matcha - Sakataさん Hamadai Uji
TASTING NOTES
Tomato Vines. Chardonnay. Barley.
A light, airy, and wonderfully sweet Matcha that evokes air-popped corn. From the pristine Hamadai basin where no synthetic chemicals have ever been used.
🏆 Awarded Producer
3X Recipient of the highly prestigious Minister of Agriculture, Forestry and Fisheries Prize (農林水産大臣賞)
Stone-Milled: Fresh Ground in Lawrenceville, NJ
TASTING NOTES
Tomato Vines. Chardonnay. Barley.
A light, airy, and wonderfully sweet Matcha that evokes air-popped corn. From the pristine Hamadai basin where no synthetic chemicals have ever been used.
🏆 Awarded Producer
3X Recipient of the highly prestigious Minister of Agriculture, Forestry and Fisheries Prize (農林水産大臣賞)
Stone-Milled: Fresh Ground in Lawrenceville, NJ
TASTING NOTES
Tomato Vines. Chardonnay. Barley.
A light, airy, and wonderfully sweet Matcha that evokes air-popped corn. From the pristine Hamadai basin where no synthetic chemicals have ever been used.
🏆 Awarded Producer
3X Recipient of the highly prestigious Minister of Agriculture, Forestry and Fisheries Prize (農林水産大臣賞)
Stone-Milled: Fresh Ground in Lawrenceville, NJ
About this Matcha
Sakata’s farm rests in the Hamadai Basin along the Kizu River in Uji, Kyoto, Japan. Tea from the basin is known as Hamacha which translates to “Shore Tea.”
The Matcha is light and airy, with a young fruity berry aroma. The Matcha powder is light in value, and vibrant in saturation - which darkens considerably when hot water is added. The crema lightens again, revealing a shimmering effect of the dark tea under the light froth. Color tints towards sea-foam green.
Mouthfeel is heart-like in shape, with a pointed tip at the front of the tongue, widening and curving and softening at the throat. Gently brisk, while remaining comforting.
Notes include light, spring-pea tip vegetal, with toasty air-popped corn. Cooling in nature, leaving the mouth sweet and refreshed. Savoriness lingers on the tongue and returns with a floral sweetness. Reminiscent of Chinese Gongfu cha “Gan”, or returning sweetness. Leaves the breath feeling cool and clean.
-
To make a fresh and smooth bowl of Usucha or Koicha, follow our whisking instructions.
-
Long-term Storage: Store unopened Ooika Matcha in the refrigerator. Consume within 6 months.
Room-Temp Short-term Storage: Store opened Ooika Matcha in a cool, dark place away from sunlight. Consume within 3 months.
Refrigerator Short-term Storage: Opened Matcha can be stored in the refrigerator to help maintain freshness, however, the Matcha is at risk of condensation when cooler than ambient air. For this reason, if you choose to store an opened Matcha in the refrigerator, be sure to take the Matcha you need and then immediately place it back in the refrigerator to minimize exposure to the warm air.
Ochairinikki (御茶入日記)
Category Green tea (お茶) |
Subcategory Oishitacha (おおいしたちゃ) |
Cultivar Samidori (さみどり) |
Producer Sakataさん |
Terroir Hamadai Basin, Uji, Kyoto, Japan |
Vintage 2024 |
Harvest Time Single Spring Harvest (一番茶) |
Harvest Method 100% Handpicked (手摘み, Tezumi) |
Shading Style Kanreisha (寒冷紗) |
Shading Duration 40 days |
Milling Ishi-Usu (石臼) Stone-Milled by Ooika |
Packaging Cold-stored, oxygen-free bag |
Visit the Farm
OOIKA MATCHA leads the industry with the most precise souring details and transparency. Let’s visit Sakataさん’s farm and see where this Matcha comes from.
Awards
Sakataさん is a highly distinguished farmer, with numerous awards and competition placements. Below is a selected, and non-exhaustive list.
First Prize, Minister of Agriculture, Forestry and Fisheries Award, 68th Kansai Tea Fair, Tencha category.
The 75th National Tea Fair, Heavenly Green Tea Category
Minister of Agriculture, Forestry and Fisheries Award
The 39th Kyoto Prefecture Tea Fair, Tencha Category
1st Prize, Minister of Agriculture, Forestry and Fisheries Award
First Prize, Minister of Agriculture, Forestry and Fisheries Award in the category of hand-picked mature trees at the 2022 Kyoto Prefecture Superior Tea Plantation Fair.
Sourcing Details
CULTIVAR DETAILS
SAMIDORI (さみどり)
Samidori is another privately selected tea cultivar. Mr. Masajiro Koyama selected it from seed-grown trees, known as Zairai, in the 1930s. It has become a staple in the Kyoto prefecture and a popular cultivar for Tezumi, the traditional hand-picking method.
Its shoots are brightly coloured, glossy, and have an excellent fresh fragrance. Its upright shape, together with a wide range of harvesting times, makes it easier for the chazumi, the tea pickers, to go through the tea bushes multiple times, selecting only the best leaves for that day.
The Tencha from Samidori produces Matcha with low bitterness, a dark green color, gentle sweetness, and floral undertones. Its deep, clean, and mild umami flavor will make you want to whisk another bowl.
Producer Details
Sakataさん
A 5th generation farmer, Sakataさん has already passed some of the responsibilities of his farm to his son, such as maintaining the reed-straw shading. The family uses the late 4th generation tea factory which was built by the man over 60 years ago.
Their cheerfulness may seem to subvert their seriousness. Sakataさん is one of Japan’s most highly awarded Tencha (unground Matcha) producers in the country. His knowledge is only equaled by his kindness.
Regions Details
Hamadai Basin, Uji, Kyoto, Japan
The famous Nagare-Bashi “flow away bridge” which appears in a great deal of Japanese media is located here as well - though it was recently damaged in a Typhoon. Much to say about the bridge itself, but for now let’s focus on the Matcha!
The Basin itself has been used for cultivating tea for over 350 years. That tradition is carried on today by the Sakata family. “Hama-cha” has been valued highly and used as a source of high-quality Uji matcha for more than 350 years.
A Suitable Terroir
The region itself produces excellent tea for many reasons. Firstly, the fog from the river acts as a natural diffuser from the sun. The river feeds nutrients to the plants, which grow in sandy soil (appropriate for draining, which is good for the tea plants.)
In the dryer and hot months, the cooling water is present even if water becomes less available (and thus more expensive for other farmers with less direct access.)
Tea plants prefer slightly acidic soil. Typically, synthetic chemicals are used to achieve this - though Sakataさん instead uses natural methods (such as human-grade food products) to achieve acidity.
In fact, Sakata once said to me that the region, in its 350 years, has not once used synthetic materials. For those interested in more natural Matcha, this point would be compelling.
Past Vintages
2023 Vintage
Sweet. Airy. Toasted Corn.
A light, airy, and wonderfully sweet Matcha that evokes air-popped corn. From the pristine Hamadai basin where no synthetic chemicals have ever been used.
