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Samidori Matcha - Second Harvest
Samidori Matcha - Second Harvest

Samidori Matcha - Second Harvest

$35.00 $50.00
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LE MATCHA BARISTA

From the lush tea fields of Uji, Kyoto, our Samidori Second Harvest is a single-origin, ceremonial-grade matcha made from early summer leaves - slightly more mature than the first flush, yet still vibrant, flavorful, and nutrient-rich.

Perfect for your daily ritual and an excellent introduction for beginners or those new to ceremonial matcha, Le Matcha Barista offers a fuller-bodied flavor with gentle umami, soft vegetal notes, and a smooth, balanced texture.

Sourced directly from the same small, family-owned farm preserving centuries of craftsmanship, Samidori Second Harvest is an approachable ceremonial-grade matcha - ideal for lattes, everyday preparation, and those who value a perfect blend of tradition, quality, and accessibility in every cup.
Matcha Profile

Ingredients: 100% Japanese Matcha
Tasting Notes: Gentle umami · Soft vegetal · Smooth, balanced finish
Origin: Uji, Japan
Cultivar: Samidori
Grade: Ceremonial
Harvest: Second harvest (Nibancha)
Size: 30g | 1.06 oz
Best Use: Lattes and daily matcha rituals
The story

Samidori (さみどり) is one of Uji’s most cherished traditional matcha cultivars. Its name, meaning “early green”, reflects both its harvest timing and its striking leaf color - a tribute to the first flush of spring.Unlike newer cultivars developed for mass farming or machine processing, Samidori has long been grown and hand-picked in Kyoto’s tea fields, particularly in Uji, where generations of artisans have nurtured it using time-honored methods. Samidori is believed to be one of the local cultivars selected and propagated by Kyoto farmers for its exceptional quality in tencha (the leaf used for matcha).Today, it is still considered a “Kyoto-native” cultivar, with much of the highest-grade Samidori matcha coming directly from the Uji region, where it thrives in the shaded hills and misty climate that define Japan’s matcha heartland.
Preparation

Our Samidori Second Harvest is wonderfully versatile - making it perfect for both traditional preparation and modern creations like matcha lattes or for your daily ritual. Its slightly more robust profile compared to the first harvest makes it especially well-suited for pairing with milk or plant-based alternatives, creating a creamy, satisfying matcha latte.

How to Prepare (Latte)

2g (about 1 tsp) Samidori Second Harvest matcha
60 ml water at 70-80°C (158-176°F)
150-180 ml milk or plant-based milk of choice
Sweetener to taste (optional)
A fine mesh sifter
A chawan (tea bowl) and chasen (bamboo whisk)

Steps

1. Sift 2g of matcha into your warmed chawan to remove clumps and enhance froth.
2. Add 60-70ml of hot water (not boiling).
3. Whisk in a gentle “W” motion using your chasen until a smooth foam forms on the surface.
4. Pour matcha over milk.
5. Taste and adjust with a touch of honey, maple syrup or agave if you prefer sweetness.

Whether enjoyed in a chawan for a mindful pause or in a latte for a cozy indulgence, Samidori Second Harvest offers a perfect balance of tradition, accessibility, and everyday luxury.
Storage

Unopened matcha stays fresh for 1 year when stored appropriately.

Once opened, we recommend enjoying it within 1-2 months to experience its peak flavor and color.

Store your matcha in an airtight container in a cool, dark place away from heat, light, and moisture.

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