{"product_id":"yabukita-samidori-matcha-classic-tin-40-g","title":"Yabukita-Samidori Matcha · classic tin, 40 g","description":"\u003cp style=\"background:#fff6e3; border-left:3px solid #f4b2c3; padding:12px 16px;\"\u003eOMMA has grown up with every trip to Japan, and has a new look. This is one of the last of our classic tins: our very first design, with the girl who has a whisk on her head. The same matcha inside, now for less.\u003c\/p\u003e\n\n\u003cp\u003eA gently priced first-harvest matcha from the volcanic fields of Kagoshima, blended by a champion tea blender: Yabukita for freshness, Samidori for softness and sweetness. A balanced, honest cup and a lovely place to begin.\u003c\/p\u003e\n\n\u003ch2\u003eHow to make it\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eUsucha\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMix 2 g of matcha with 10–15 g of water (80°C) in circular motions to make a smooth paste.\u003c\/p\u003e\n\u003cp\u003eOnce it’s fully dissolved, add 90–100 g of water.\u003c\/p\u003e\n\u003cp\u003eWhisk briskly in a zigzag motion until a soft foam forms.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIced Matcha Usucha\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAdd 2g of sifted Matcha to a tumbler or thermos, add 200ml of cold filtered water and shake vigorously for 30 seconds. Pour over ice.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eKoicha\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAdd 25 g of water (80°C) to 3 g of matcha.\u003c\/p\u003e\n\u003cp\u003eKnead slowly with the whisk in circular motions, without whisking to a froth, until thick and silky with no foam.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMatcha latte\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWhisk 3 g of matcha with 40 g of water (80°C) until smooth.\u003c\/p\u003e\n\u003cp\u003eAdd 150–180 ml of milk. We recommend ROA milk for a perfectly balanced cup.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMatcha tonic\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWhisk 3 g of matcha with 40 g of water (80°C) until smooth.\u003c\/p\u003e\n\u003cp\u003eFill a glass halfway with ice and top with tonic. Choose a tonic with a soft texture, such as Fever-Tree.\u003c\/p\u003e\n\u003cp\u003eGently pour the matcha shot over the top.\u003c\/p\u003e\n\u003cp\u003eIf you love citrus, add a little yuzu purée or marmalade to the bottom of the glass.\u003c\/p\u003e\n\u003cp\u003eThis matcha pairs beautifully with citrus, berry and sparkling flavours.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCooking receipe - https:\/\/www.instagram.com\/p\/DeebsEEImP6\/\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003ch2\u003eHow it feels\u003c\/h2\u003e\n\u003cp\u003eThis matcha is about inspiring energy, volcanic yet grounded. It fills you from within with a gentle tingle of alertness and clarity, and with pure joy and the feeling that you can do anything.\u003c\/p\u003e\n\n\u003ch2\u003eAbout Yabukita + Samidori\u003c\/h2\u003e\n\u003cp\u003eYabukita is Japan’s best-known cultivar. It was bred in Shizuoka by Hikosaburo Sugiyama in the early 20th century, and today it grows on more than 60% of the country’s tea fields. Its taste is what the Japanese consider classic: fresh, grassy and lively, with a gentle briskness.\u003c\/p\u003e\n\u003cp\u003eSamidori is a rare cultivar from Uji, covering only 0.7% of Japan’s tea land. It’s traditionally grown in the shade for tencha and gyokuro, prized for its softness, natural sweetness and deep umami, with almost no bitterness.\u003c\/p\u003e\n\u003cp\u003eTogether they complement each other: Yabukita brings freshness, character and the familiar taste of Japanese tea, while Samidori softens it with sweetness and depth. The result is a balanced, harmonious matcha, both classic and gentle.\u003c\/p\u003e\n\n\u003ch2\u003eFrom field to tin\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eDirect shading.\u003c\/strong\u003e 3–4 weeks before harvest, nets are laid directly over the bushes of both cultivars to shield them from the sun. The leaves become softer, vivid green and rich in umami.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHarvest.\u003c\/strong\u003e Before picking, the bushes are cleared by hand of dry leaves, insects, cobwebs and anything else that doesn’t belong. Then, from early to mid-May, only the youngest, most tender first-flush leaves are picked, using large Kawasaki machines.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSteaming.\u003c\/strong\u003e Right after picking, the leaves are steamed to stop oxidation and keep their colour and freshness.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDrying.\u003c\/strong\u003e The leaves are dried flat, without rolling as for sencha. This makes tencha, the base for matcha.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRefining.\u003c\/strong\u003e Smart sorting machines remove the stems and veins, leaving only the pure leaf.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoasting.\u003c\/strong\u003e The leaves are then gently roasted. This is where the sweet, nutty notes typical of southern Japan are born.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e“The tea sleeps”.\u003c\/strong\u003e The tencha is sealed in airtight bags and sent to a partner farm in Kakegawa, Shizuoka, where it rests in cold rooms for about 5 months. During this time its flavour matures, gaining depth and complexity.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlending.\u003c\/strong\u003e After maturing, Yasuhiko-san tests recipes and blends the two tenchas in a precise ratio: 80% Yabukita and 20% Samidori.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMilling.\u003c\/strong\u003e The tencha is ground using a modern machine method that combines speed, efficiency and consistent quality.\u003c\/p\u003e\n\n\u003ch2\u003eGood to know\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e keep in a cool, dry place.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it ceremonial?\u003c\/strong\u003e There is no certification or grading in Japan that defines a \"ceremonial\" grade. Matcha is only ceremonial when it’s prepared in a tea ceremony. This is a first-harvest, shade-grown matcha that’s lovely pure and especially good in lattes and tonics.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTin or refill?\u003c\/strong\u003e The same matcha. Start with the tin, then top it up with the refill pouch: same taste, less packaging.\u003c\/p\u003e","brand":"OMMA","offers":[{"title":"Default Title","offer_id":55139575464282,"sku":"M-YS-TIN-40-ARCHIVE","price":20.1,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0765\/9343\/0874\/files\/Screenshot2026-04-02at10.33.40.png?v=1775122483","url":"https:\/\/omma.world\/products\/yabukita-samidori-matcha-classic-tin-40-g","provider":"OMMA","version":"1.0","type":"link"}