Family-owned tea farm specializing in matcha products: They are tencha farmers, cultivating leaves that are shaded then processed without rolling into a flaky shape. These tencha leaves are then, ground into matcha tea powder.
Cultivars are "cultivated varieties" identified for specific characteristics and propagated by cuttings to create a field of the same plant DNA. The samidori cultivar is a tencha specific cultivar, with a bright color and rich umami flavor perfect for matcha. Samidori matcha is perfect for those connoisseurs looking for a brilliant color and creamy flavor in their matcha.
Matcha comes in a small resealable packet with an inner bag containing 30 grams. After opening once, fold the inner bag and clip to reduce the amount of air as much as possible, then store in the resealable packet.
Storing in a cool, dry location away from sunlight (25C/75F degrees or lower, constant temperature environment) in the resealable bag should keep the matcha at optimum quality for 1-2 months. The more frequently you open the bag to use your matcha, the faster quality will degrade, but you’ll also be consuming it faster as well. After 1-2 months, the matcha will begin to degrade gradually in color and aroma first, and flavor later.
We don’t recommend storing in the refrigerator unless you are experienced in storing matcha. Odors from other foods in the refrigerator may seep in and contaminate the matcha, and condensation when removing the bag from storage may damage the matcha.