Yame Saemidori Ceremonial Grade Matcha
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Yame Saemidori Ceremonial Grade Matcha
Single-Cultivar | Grown in Yame, Fukuoka
Yame, located in Fukuoka Prefecture, has long been regarded as one of Japan’s most prestigious tea regions—traditionally known for producing some of the finest gyokuro in the country. For decades, Yame farmers perfected the art of shaded tea cultivation, building deep expertise in controlling light, timing, and leaf development to bring out maximum sweetness and depth.
That same foundation is exactly why Yame has become one of the most important regions for high-quality matcha today.
Because matcha is also a shaded tea, Yame didn’t need to reinvent its approach—it simply evolved it. The infrastructure, the knowledge, and the growing conditions were already there. As demand for matcha continues to rise, many of Yame’s top producers have shifted part of their focus from gyokuro to tencha, the raw material used for matcha. The result is a style of matcha that carries the same signature qualities Yame is known for: deep sweetness, smooth texture, and refined umami, without harshness.
This particular matcha is crafted exclusively from the Saemidori (さえみどり) cultivar—one of the most prized in Japan. Saemidori, meaning “clear green,” is known for producing an exceptionally vibrant color, soft natural sweetness, and very low bitterness. Compared to Yabukita, it leans more elegant and rounded, with a silky, almost effortless drinking experience.
When grown in Yame, Saemidori takes on even more depth. The region’s expertise in shading enhances its natural sweetness, while maintaining a clean, balanced finish. It’s a matcha that feels both rich and precise—rooted in tradition, but shaped by a region that has quietly adapted to what matcha has become today.
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
Koicha (Thick Matcha):
Use 3–4g of matcha (about 1.5–2 teaspoons)
Sift into a bowl to remove clumps
Add 30–40ml of water at 160–170°F (70–75°C)
Gently knead the matcha with the whisk (slow back-and-forth motion, not whisking) until smooth and glossy
The texture should be thick, syrup-like, with no foam.
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