Yame Saemidori Ceremonial Grade Matcha
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Yame Saemidori Ceremonial Grade Matcha
Single-Cultivar Saemidori | Yame, Fukuoka, Japan
Sweet, balanced, and easy to drink, this single-cultivar Saemidori matcha has a satisfying umami character without the grassy edge that some matcha drinkers find overwhelming. Its sweetness lingers gently after each sip, making it an excellent matcha for both usucha (thin matcha) and koicha (thick matcha).
Why Saemidori?
Saemidori (さえみどり) is one of Leo's personal favorite Japanese tea cultivars. It's known for its naturally sweet character and vivid green color. Here, it offers a particularly approachable balance: present umami, pleasant sweetness, and a clean, lasting finish.
A Note from Leo
Saemidori has always been my favorite cultivar for matcha, even though I don't hear it discussed as often as Okumidori or Asahi when people talk about top-grade matcha.
In March 2026, I was driving toward the Hoshino area of Yame, looking for outstanding gyokuro. Along the way, I happened upon a cute little café and decided to stop. Inside, I saw a refrigerator packed with different matcha. I honestly didn't expect much, since matcha is available almost everywhere in Japan these days. But then I noticed they had Saemidori, and of course I had to try it.
I asked whether their matcha was available in the United States and learned that, as far as they knew, no one here was carrying it. That got me even more interested.
After tasting it, I knew I had found something special. I've had a few Saemidori matcha that were even silkier, but this one is still wonderfully smooth. The umami is there without becoming grassy, the sweetness is beautifully balanced, and that sweet aftertaste stays with you.
To me, this is one of the easiest matcha to drink. I enjoy it both as a light usucha and as a thick koicha. Taste, texture, flavor, and smoothness are all a solid 9 out of 10. I'd give the color 8 out of 10. The only thing that's a little tricky is getting it really frothy, so frothing gets 7 out of 10. I'm still really happy my unplanned café stop led me to this Saemidori.
How to Prepare
Usucha (Thin Matcha)
- Sift 2 g of matcha into a bowl.
- Add 70–80 ml of water at 160–175°F (70–80°C).
- Whisk briskly in an M or W motion until smooth and frothy.
Koicha (Thick Matcha)
- Sift 3–4 g of matcha into a bowl.
- Add 30–40 ml of water at 160–170°F (70–75°C).
- Gently knead the matcha with the whisk using slow back-and-forth movements until thick, smooth, and glossy. Koicha should have little to no foam.
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