Three cultivars. Three stories. One pursuit of perfection.
Saemidori さえみどり
Heritage & History
Developed in 1950s Japan, Saemidori quickly became the most cultivated matcha variety, now representing over 30% of all premium matcha production. Its consistent quality and reliability made it the gold standard for ceremonial-grade matcha worldwide.
Flavor Profile
Vibrant jade-green color with exceptional umami depth, sweet and smooth finish with minimal astringency. Perfectly balanced between sweetness and savory notes, creating a harmonious taste experience.
Okumidori おくみどり
Heritage & History
Created in 1974 as a late-harvest cultivar, Okumidori was bred specifically for its intense flavor and resilience, becoming a favorite among tea masters seeking bold character. Its development marked a turning point in matcha cultivation, prioritizing depth over delicacy.
Flavor Profile
Deep emerald hue with robust, full-bodied character. Strong umami with naturally sweet aftertaste and rich, complex layers that unfold with each sip. The flavor evolves on the palate, revealing new dimensions of taste.
Gokou ごこう
Heritage & History
One of Japan's oldest and most revered cultivars, dating back to the early 1900s. Gokou remains rare due to its delicate growing requirements and limited production. Its heritage and exclusivity make it a treasure among matcha enthusiasts and tea masters.
Flavor Profile
Brilliant green color with silky, creamy texture. Subtle sweetness with elegant, refined umami and delicate floral notes. Exceptionally smooth with no bitterness, creating an ethereal tea experience that lingers beautifully.