Samidori
Samidori (さみどり) is an unregistered Japanese tea cultivar originating from the Uji region in Kyoto Prefecture. Renowned for its suitability in producing high-quality shaded teas such as Gyokuro, Tencha, and Matcha, Samidori is celebrated for its rich umami flavor and appealing aroma.
Background
Samidori is often associated with premium Japanese teas due to its exceptional characteristics when grown under shade. It is important not to confuse Samidori with Saemidori, another Japanese tea cultivar with a similar name but different properties. While Saemidori is known for its early budding and sweetness, Samidori is distinct in its flavor profile and cultivation methods.
History
The cultivar was developed by Koyama Masajirō (小山 政次郎) beginning in 1939. Originating from native tea plants in the Uji region, an area with a rich history in tea cultivation, Samidori was promoted for use among tea growers in 1954 due to its desirable traits for producing high-grade teas. Its adoption contributed to the region's reputation for exceptional Matcha and Gyokuro.
Characteristics
Growth and Harvest
- Budding Time: Samidori is a standard budding cultivar, with a harvest time similar to the widely cultivated Yabukita variety. This synchronization allows for efficient harvesting schedules.
- Cold Resistance: The cultivar exhibits good tolerance to colder climates, making it a reliable choice for regions that experience lower temperatures.
- Extended Picking Period: Samidori offers a longer harvesting window, reducing labor intensity for large tea plantations and allowing for more flexible picking times.
Tea Production Qualities
- Shaded Tea Suitability: Exceptionally well-suited for shaded cultivation methods like the Tana technique, which enhances the development of amino acids in the leaves.
- Flavor Profile: Produces teas with a vibrant green color, rich umami taste, natural sweetness, and minimal bitterness.
- Aroma: Known for its pleasant aroma with subtle notes that can include hints of rosemary and avocado when processed into matcha.
Cultivation and Processing of Samidori
Samidori plants thrive under traditional shading methods used in the production of high-quality Japanese teas:
- Shading: Tea bushes are shaded for about three weeks before harvest to increase chlorophyll and amino acid content.
- Harvesting: Leaves are carefully picked to preserve their quality.
- Processing: The leaves are steamed and dried to produce tencha, which is then finely ground using stone mills to create matcha powder.
- Packaging: The finished matcha is packaged in oxygen-free environments and stored under refrigeration to maintain freshness until consumption.
Usage of Samidori
Samidori is predominantly used in the production of:
- Matcha: Highly prized for ceremonial-grade matcha due to its smooth texture and rich flavor.
- Gyokuro: Ideal for this premium shaded green tea, offering depth in taste and aroma.
- Tencha: Serves as the raw material for matcha, benefiting from the cultivar's exceptional qualities.
Current Status of Samidori
Today, Samidori remains a prominent cultivar in Kyoto Prefecture, especially in the Uji region. It continues to be a preferred choice for tea farmers aiming to produce top-tier Matcha and Gyokuro. Its cultivation supports the preservation of traditional Japanese tea-making practices and contributes to the global appreciation of Japanese tea culture.
See Also
Buy Samidori Matcha
Samidori Matcha from Wazuka, Japan
References
- Tanaka, H. (2012). The Cultivation of Tea in Uji: A Historical Perspective. Kyoto University Press.
- Sato, M. (2015). "Characteristics of Japanese Tea Cultivars". Journal of Tea Science, 42(3), 150-158.
- Japanese Ministry of Agriculture, Forestry and Fisheries. (2020). Catalogue of Tea Cultivars.