MMC 04/24: Sakataさん Samidori (さみどり) Hamadai Uji Matcha
Matcha Mill Club is our monthly Matcha membership, where we stone-mill a new single-origin Matcha and ship it out within 24 hours of milling every month. This article details the Matcha we shipped for April 2024!
Shore Tea
This month’s Matcha comes from the hands of the Sakata family, whose farm rests in the Hamadai Basin along the Kizu River in Uji, Kyoto, Japan. Tea from the basin is known as Hamacha which translates to “Shore Tea.”
The famous Nagare-Bashi “flow away bridge” which appears in a great deal of Japanese media is located here as well, though it was recently damaged in a Typhoon. Much to say about the bridge itself, but for now let’s focus on the Matcha!
The Basin itself has been used for cultivating tea for over 350 years. That tradition is carried on today by the Sakata family. “Hama-cha” has been valued highly and used as a source of high-quality Uji matcha for more than 350 years.
A Suitable Terroir
The region itself produces excellent tea for many reasons. Firstly, the fog from the river acts as a natural diffuser from the sun. The river feeds nutrients to the plants, which grow in sandy soil (appropriate for draining, which is good for the tea plants.)
In the dryer and hot months, the cooling water is present even if water becomes less available (and thus more expensive for other farmers with less direct access.)
Tea plants prefer slightly acidic soil. Typically, synthetic chemicals are used to achieve this. But Sakataさん uses natural methods (such as human-grade food products) to achieve acidity.
In fact, Sakata once said to me that the region, in its 350 years, has not once used synthetic materials. For those interested in more natural Matcha, this point would be compelling.
Sakata Family
Sakataさん is a 5th generation farmer, with his son the upcoming 6th generation. The family uses the late 4th generation tea factory which was built by the man over 60 years ago.
Their cheerfulness may seem to subvert their seriousness. Sakataさん is one of Japan’s most highly awarded Tencha (unground Matcha) producers in the country. His knowledge is only equaled by his kindness.
Tasting Notes
The Matcha is light and airy, with a young fruity berry aroma. The Matcha powder is light in value, and vibrant in saturation, which darkens considerably when hot water is added. The crema lightens again, revealing a shimmering effect of the dark tea under the light froth. Color tints towards sea-foam green.
Mouthfeel is heart-like in shape, with a pointed tip at the front of the tongue, widening and curving and softening at the throat. Gently brisk, while remaining comforting. Notes include light, spring-pea tip vegetal, with toasty air-popped corn.
Cooling in nature, leaving the mouth sweet and refreshed. Savoriness lingers on the tongue and returns with a floral sweetness. Reminiscent of Chinese Gongfu cha “Gan”, or returning sweetness. Leaves the breath feeling cool and clean.
Share your Experience
As always, your support of Ooika is greatly appreciated. Please share your own tasting notes and experiences with this month’s Matcha and tag us on Instagram @ooika.co or on YouTube here.
Sincerely,
Marc
Ooika’s Miller
