Samidori: Difference between revisions

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[[File:Yabukita-close.~~jpg~~|thumb|right|Yabukita leaves]]

[[File:Yabukita-close.webp|thumb|right|Yabukita leaves]]

~~[[File:Yabukita.jpg|thumb|right|Yabukita~~]]

'''Samidori''' is ~~a cross between~~ [[~~Yabukita~~]] and [[~~Asatsuyu~~]].

'''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.

== See ~~also~~ ==

== 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 ==

* [[Cultivar]]

* [[Matcha]]

* [[Gyokuro]]

* [[Yabukita]]

* [[Tsuyuhikari]]

* [[Okumidori]]

* [[Saemidori]]

== Buy Samidori Matcha ==

[https://teamania.ch/en/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.

[[Category:Cultivar]]

@@ Line 1: / Line 1: @@
-[[File:Yabukita-close.jpg|thumb|right|Yabukita leaves]]
+[[File:Yabukita-close.webp|thumb|right|Yabukita leaves]]
-[[File:Yabukita.jpg|thumb|right|Yabukita]]
-'''Samidori''' is a cross between [[Yabukita]] and [[Asatsuyu]].
+'''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.
-== See also ==
+== 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 ==
 * [[Cultivar]]
+* [[Matcha]]
+* [[Gyokuro]]
+* [[Yabukita]]
 * [[Tsuyuhikari]]
 * [[Okumidori]]
 * [[Saemidori]]
+== Buy Samidori Matcha ==
+[https://teamania.ch/en/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.
 [[Category:Cultivar]]