Chazoku Samidori Matcha Powder 35g Tin — Ceremonial Grade, Stone-Milled, Creamy Chocolate-Hazelnut Flavor

Harvested from first-spring leaves and milled on traditional granite stones, Chazoku’s Samidori matcha captures a vivid emerald color, delicate umami, and hazelnut-to-chocolate undertones. This powder is crafted especially for drinkers who value texture as much as flavor: its fine particle size creates a silky mouthfeel that performs beautifully as thick koicha, smooth usucha, or café-style lattes. Packaged in a compact 35 g tin, it’s designed to stay fresh while being portable enough for home or travel.

How does Samidori perform as a traditional tea?

Samidori was cultivated and shaded to increase amino acids and sweetness, giving a balanced umami with low bitterness. It reconstitutes cleanly into both koicha (thicker ceremony-style) and usucha (thin tea) without graininess, delivering a pronounced green tea aroma and a creamy finish.

• First-harvest leaves for higher sweetness and aroma.
• 21 weeks of shading to deepen umami and color.
• Stone-milled for fine particles that whisk into smooth foam.
• Suitable for both thick and thin traditional preparations.

What flavor can I expect when I drink it or add milk?

Expect a rounded, slightly sweet profile with clear hazelnut and milk-chocolate notes layered over vegetal green tea. The texture is creamy and full-bodied, which allows the cocoa-like undertones to shine in milk-based drinks without needing sweeteners.

• Hazelnut and chocolate undertones complement dairy or plant milks.
• Delicate umami and a clean finish—no lingering astringency.
• Works equally well for hot lattes, iced matcha drinks, or plain whisked tea.

How should I prepare Chazoku Samidori for best results?

Use about 2 g (roughly 1 teaspoon) per 2–3 oz of water at 160°F–175°F and whisk in an "M" motion for 15–20 seconds to produce microfoam. For lattes, dissolve the powder in a small amount of warm water first, then add steamed milk or chilled milk and ice for an iced latte.

• Hot usucha: 2 g matcha + 60–90 ml 160°F–175°F water, whisk 15–20s.
• Koicha (thick): increase powder, reduce water, whisk slowly to a velvet texture.
• Latte: pre-suspend matcha in water, then add milk; sweeten if desired.
• Store tin sealed away from light and heat to preserve color and aroma.

What makes this single-cultivar Samidori different from other matchas?

Single-cultivar matcha isolates the Samidori genetic profile, highlighting its unique nutty, chocolate-forward character rather than blending varietal traits. Farmer-direct sourcing from Kagoshima and small-batch stone milling preserve nuance and freshness not always found in mass-produced options.

• Single-cultivar focus on Samidori for consistent flavor identity.
• Small-batch, farmer-partner supply chain for traceability.
• Traditional Ōishita Saibai shading and granite stone milling methods.

Who this is for: Chazoku Samidori is ideal for matcha enthusiasts and home baristas who want a ceremonial-grade powder with pronounced hazelnut and chocolate notes and a creamy mouthfeel. It suits ritual tea drinkers seeking authentic Japanese terroir as well as café lovers who want a high-quality base for lattes and creative matcha beverages. If you prioritize texture, single-cultivar clarity, and fresh-first-harvest vibrancy, this 35 g tin is tailored to your cup.

Ingredients

Ceremonial Matcha