Samidori provides unparalleled richness in a single cultivar maccha. Hand-picked from a micro-lot in Wazuka (in the Uji growing region), this selection showcases why samidori is one of the most sought after cultivars for farmers replanting their fields.
About the Estate:
Fujioka is a master of single cultivar production, allowing us to explore camellia sinensis via the variety. He places a major emphasis on healthy soil and pure processes.
Chocolate, nasturtium, edamame
Estate: Fujioka’s micro-lot
Harvested: June 2022
Region: Uji, Kyoto, Japan
Fresh-milled: Victoria, BC, Canada by JagaSilk
-“usu-cha”: 2g (1 tsp) maccha: 90ml (3 oz) 60°C water; whisk w/ chasen for 15 seconds
-“koi-cha”: 2g maccha, 15ml, 100°C, gently work in tea to water w/ chasen to make a paste
8 oz Maccha Latte:
-2g (1 tsp) maccha: 30ml (1 oz) 60°C water, whisk w/ chasen, add steamed milk.
How We Make a Traditional Maccha at JagaSilk (Click here)
How We Make A Maccha Latte at JagaSilk (Click here)