Tsuchiyama Limited Reserve Matcha 30g

Exceptionally smooth, buttery, and naturally sweet with delicate nutty notes — a clean cashew-like finish. Low in bitterness, high in umami. It drinks beautifully straight or in lattes without added sugar.

Definitely worth understanding. Most matcha on the market is made from Yabukita — the most common Japanese tea cultivar. Saemidori is significantly rarer, grown in smaller quantities, and naturally produces a sweeter, smoother cup. Choosing Saemidori over a generic blend is a direct upgrade in flavor complexity and drinkability.

Proudly sourced from family farms in Japan — three weeks shaded, hand-picked, and naturally pesticide-free. Every tin traces to the same cultivar and the same first harvest. Nothing blended in, nothing added..

Absolutely. FKRŌ Organic Saemidori Matcha 30g is certified organic — grown without synthetic pesticides or fertilizers on family farms in Japan. Clean from the ground up.

Definitely worth understanding. Most matcha on the market is made from Yabukita — the most common Japanese tea cultivar, accounting for roughly 75% of Japan's tea production. Saemidori is significantly rarer, grown in smaller quantities, and naturally produces a sweeter, smoother cup. Choosing Saemidori over a blend is a direct upgrade in flavor complexity.

Great value — approximately 20 to 30 servings depending on preparation. For traditional usucha (thin tea), use 1g per serving — around 30 cups. For lattes or koicha (thick tea), use 1.5 to 2g per serving — around 15 to 20 cups.

Simple and rewarding. Sift 1g of matcha into a warmed bowl. Add 70ml of water at 70 to 75°C — never boiling. Whisk in a W or M motion for 20 to 30 seconds until frothy. For a latte, whisk 1.5g with 30ml of 75°C water first to form a concentrated base, then add 150ml of steamed oat or whole milk. Perfectly smooth every time.

Three very good reasons. First, Saemidori is a naturally low-bitterness cultivar — higher in L-theanine, lower in catechins. Second, FKRŌ uses only first-harvest leaves, the most nutrient-dense and naturally sweet of the year. Third, slow stone-grinding at just 30g/hr — while others grind at 2kg/hr — preserves every compound that gives matcha its smooth, sweet character.

Both are exceptional — just different experiences. Saemidori is bright, buttery, and clean — lighter and ideal for daily ceremonial drinking and lattes. Okumidori is deeper, richer, and more intense — bold umami with a velvety finish. Same sourcing standards, same stone-grinding process. Different cultivar, different cup.

Straightforward and easy. Keep the tin sealed in a cool, dry place away from direct sunlight, heat, and strong odors. After opening, use within 4 to 6 weeks for optimal color and flavor. The tin is specifically designed to protect the matcha from oxidation — seal it properly between every use.