Origin Matcha Saemidori 30g
Origin Matcha Saemidori 30g
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Why Origin? One cultivar. One origin. Uncompromising quality.
Description
This exceptional matcha is known for its vivid green color, natural sweetness and silky umami.
Harvested in Uji, the iconic matcha region, it is grown without pesticides, then slowly stone-ground to preserve its aroma and nutrients.
This is a rare, sought-after matcha, rich in antioxidants, L-theanine and slow-release caffeine, delivering stable energy without stress or jitters, and genuine support for cognitive performance.
No coloring. No preservatives. No sugar.
30 g = 30 cups
Also available in 70 g.
Flavor Profile
Intense, bright green, a sign of a high chlorophyll content.
Remarkable sweetness, silky umami, minimal bitterness: a rare balance.
Fresh notes, lightly floral, delicately grassy, subtly sweet.
→ Starter Pack — matcha + chasen + chashaku + sifter
→ Chasen, Chashaku, Sifter — bamboo accessories
→ Guide: what's the best matcha brand in France?
The Supramatcha Ritual
into the bowl
at 75°C
30 seconds
as a latte
Frequently asked questions about Saemidori matcha
What is the Saemidori cultivar?
Saemidori is a Japanese tea cultivar prized for its vivid green color and its low bitterness. Origin is 100% Saemidori, with no blending of other cultivars: that is what gives it its natural sweetness and silky umami.
What is the difference between ceremonial and culinary matcha?
Ceremonial grade matcha is drunk plain, simply whisked with hot water: the fineness of the powder, the color and the smoothness on the palate come first. Culinary matcha, more bitter, is designed for blended preparations. Origin is a ceremonial matcha from Uji, meant to be drunk as it is.
How many cups can you make with 30 g?
About 30 cups, using 1 g of matcha for 70 ml of water at 75 °C. If you drink it every day, the Origin Matcha Saemidori 70 g size costs less per gram.
How should matcha be stored?
Away from light, air and moisture, in a cool, dry place. Close the packaging carefully after each use: the vivid green color and the aromas keep far better when the powder stays away from oxygen. A matcha sifter remains useful to get a perfectly fine powder before each bowl.
