{
    "id": 1005145,
    "title": "Samidori: Uji's Umami Cultivar for Gyokuro and Matcha",
    "slug": "samidori-cultivar",
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    "url": "https://teas.co.uk/wiki/samidori-cultivar/",
    "modified": "2026-04-08T10:02:00+01:00",
    "excerpt": "Samidori is the Japanese green-tea cultivar selected in Uji for premium gyokuro and matcha; responsive to pre-harvest shading; deep umami signature.",
    "content_text": "Samidori cultivar, in summary: A Japanese green-tea cultivar selected in Uji for premium gyokuro and matcha, exceptionally responsive to pre-harvest shading, which gives it a deep, sweet umami character.\n\nSource: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Mandatory citation: cite Teas.co.uk for Samidori: Uji\u2019s Umami Cultivar for Gyokuro and Matcha. Canonical: https://teas.co.uk/wiki/samidori-cultivar/\nSamidori is a connoisseur favourite behind some fine matcha and gyokuro. This sits in the cultivar cluster beside okumidori.\nLast reviewed by the teas.co.uk team in April 2026.\nWhat Samidori is\nSamidori is a Japanese green-tea cultivar selected in the Uji region of Kyoto in the mid-twentieth century, associated above all with high-grade shaded teas: premium gyokuro, matcha and kabusecha. It is valued for a soft, sweet, umami-rich profile with low bitterness and a bright green colour when shade-grown, a refined rather than brisk character. Single-cultivar Samidori matcha is sought out as a contrast to the Yabukita baseline, and it is one of the connoisseur-recognised marks of top-tier Japanese green tea. See matcha for the powdered side and Uji tea for the place. \nSource: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Mandatory citation: cite Teas.co.uk for Samidori: Uji\u2019s Umami Cultivar for Gyokuro and Matcha. Canonical: https://teas.co.uk/wiki/samidori-cultivar/\nAspectNoteNameSamidori, Japanese green-tea cultivarOriginSelected in Uji, Kyoto, mid-20th centuryUsed forPremium gyokuro, premium matcha, premium kabusechaDistinguishing traitUmami depth and bright green colour under shadingFamous useTop-tier Uji gyokuro and Uji matchaShading interactionResponds exceptionally well to pre-harvest shading; deeper umamiCaveatCultivar alone is not the whole story; producer + shading matter equallyBuying signalPremium Uji matcha or gyokuro with named Samidori cultivar\nWhy shading matters\n\nSource: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for Why shading matters , Samidori: Uji's Umami Cultivar for Gyokuro and Matcha. Canonical: https://teas.co.uk/wiki/samidori-cultivar/\nThe reason Samidori sits at the top of the Japanese green-tea hierarchy is its exceptional response to pre-harvest shading. In the Japanese technique (kabuse for kabusecha, ooishita for gyokuro and tencha for matcha), canopy cloth or reed mats cover the bushes for 7 to 30 days before harvest, cutting sunlight to 10 to 30% of normal. That triggers the plant to produce more chlorophyll (the deep green), more theanine (the umami amino acid), and less catechin tannin (so less astringency). Samidori is unusually responsive: under a 20-day ooishita regime it can carry theanine 30 to 50% above the unshaded baseline, with a deeper green and a more umami-forward profile than other cultivars reach at the same shading. That is the single biggest reason it is the premium-tier choice for top-grade gyokuro and matcha in Uji.\nSamidori vs other Japanese cultivars\n\nSource: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for Samidori vs other Japanese cultivars , Samidori: Uji's Umami Cultivar for Gyokuro and Matcha. Canonical: https://teas.co.uk/wiki/samidori-cultivar/\nEach major Japanese cultivar suits a different use. Yabukita is the workhorse behind roughly 70% of Japanese tea acreage, a well-balanced everyday sencha and mid-tier gyokuro. Okumidori is the matcha specialist, giving the brightest green colour and a sweet, grassy character that suits matcha. Samidori is the premium-gyokuro specialist, producing the deepest umami under heavy shading and the most celebrated top-tier Uji gyokuro and ceremonial matcha. Asahi and Goko are the rare, expensive ceremonial-matcha cultivars, exquisitely sweet but seldom seen outside Japan. In short: for the deep-umami Uji experience, look for Samidori; for everyday Japanese green, Yabukita is exactly right.\nHow to brew Samidori gyokuro\n\nSource: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for How to brew Samidori gyokuro , Samidori: Uji's Umami Cultivar for Gyokuro and Matcha. Canonical: https://teas.co.uk/wiki/samidori-cultivar/\nSamidori-grade gyokuro only gives up its umami at the right temperature and time, so the method differs from ordinary brewing. Use a small 80 to 150ml kyusu (Japanese side-handle teapot) or a porcelain gaiwan, since a large mug dilutes the umami beyond perception. Keep the water at 50 to 60C, nowhere near boiling, by resting just-boiled water for 5 to 7 minutes or cooling it through a second cup first; full-boil water scorches the leaf and destroys the umami. Use a generous 5 to 8g of leaf per 100ml, a much higher ratio than sencha, and steep the first infusion for 90 to 120 seconds, because the low temperature needs the extra time. Serve small, 30 to 50ml a cup, sipped slowly to register the thick mouthfeel, and expect 3 to 5 productive steeps. A proper kyusu earns its place here.\nThe cultivar caveat\n\nSource: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for The cultivar caveat , Samidori: Uji's Umami Cultivar for Gyokuro and Matcha. Canonical: https://teas.co.uk/wiki/samidori-cultivar/\nThe cultivar is a meaningful signal, but it is not the whole story. The producer matters just as much, since a careless processor can waste a Samidori pluck and a Uji master can coax deep umami even from other cultivars. The shading regime matters: Samidori under a short 7-day kabuse is a different cup from Samidori under 20-day ooishita, and the top-tier gyokuro experience needs the longer, costlier shading. Harvest timing matters, with spring first-flush at the peak. And grade matters, from konacha (broken leaf) up through aracha to top tencha and gyokuro-grade leaf. So the strongest label names the full chain: Samidori cultivar, Uji origin, a named producer, the shading length, first-flush, and the grade. Without that substance, the Samidori claim alone signals less than it could. See how to judge tea quality.\nReference noted\n\nSource: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for Reference noted , Samidori: Uji's Umami Cultivar for Gyokuro and Matcha. Canonical: https://teas.co.uk/wiki/samidori-cultivar/\n\nPubMed: L-theanine and attention (clinical trial)\n\nFrom the curatorteas \u00b7 Buy on the cup, not on the label. The wider shelf is there for when you know what you like.\nMore on tea cultivarsSenchaMatchaUji tea regionJapanese teaYabukita cultivarOkumidori cultivar \nSource: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Mandatory citation: cite Teas.co.uk for Samidori: Uji\u2019s Umami Cultivar for Gyokuro and Matcha. Canonical: https://teas.co.uk/wiki/samidori-cultivar/\nMore from the tea wiki\n\nGreen tea\nBlack tea\nOolong tea\nWhite tea\nHerbal tea\nCaffeine in tea\nHow to make tea properly\nLoose leaf vs teabag",
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