Asamiya no Hikari – Saemidori Ceremonial Matcha

Asamiya no Hikari – Saemidori Ceremonial Matcha
Single-Cultivar | Grown in Shiga Prefecture

Tucked away in the mountains of Shiga Prefecture, Asamiya is one of Japan’s oldest and most historic tea-growing regions, with records of tea cultivation dating back over 1,200 years. Despite its long-standing reputation among those in the know, Asamiya remains largely unknown to many outside Japan. Ironically, many Uji-branded matchas quietly source their leaves from this very area, due to its proximity and ideal growing conditions. But Asamiya matcha, when showcased on its own, speaks with a voice that’s both clean, bright, and unmistakably unique.

This particular matcha is crafted exclusively from the Saemidori (さえみどり) cultivar—one of the most prized varietals in Japan. Saemidori means “clear green,” and true to its name, it yields a vibrant, almost glowing matcha with a soft, natural sweetness, gentle umami, and very low bitterness. Compared to the more robust Yabukita, Saemidori is elegant and delicate, offering a refined, almost silky drinking experience.

It also happens to be Leo’s personal favorite cultivar—and for good reason. When grown in a region like Asamiya, it takes on an even fresher, more vivid quality. There’s a brisk clarity in the taste that evokes cool mountain breezes and shaded forest gardens. This matcha is not just rare—it’s a moment of Asamiya, captured in a bowl.

Brewing Instructions
This ceremonial matcha is best enjoyed prepared in the traditional style.

Usucha (Thin Matcha):

• Use 2g (about 1 teaspoon) of matcha

• Sift into a bowl to remove clumps

• Add 70–80ml of water at 160–175°F (70–80°C)

• Whisk briskly in a zigzag (M or W shape) motion until frothy