Sei is the standard against which we benchmark every matcha in the line. Tensho is a rare cultivar prized for its naturally high theanine and minimal catechin content — the chemistry behind its sweetness and absence of bitterness. Samidori grounds the blend with a smooth vegetal base, adding the body and depth that carries the cup. Together they produce a deep, umami-led matcha, the clearest expression of what ceremonial Uji can be.