Made with Tsuyuhikari — a cultivar also prized for tamaryokucha — and processed in a traditional tencha furnace before being ground into matcha.

The vivid green color and gentle sweetness of Saemidori are balanced by the deep umami of Tsuyuhikari, creating a harmonious matcha with exceptional color, aroma, umami, and sweetness.

This is Oyama Seicha-en’s highest-grade matcha.