Samidori is a type of tea cultivar that originated in Japan and is primarily used for producing high-quality sencha tea. It is a cross between two other tea cultivars, Asatsuyu and Yabukita, and was first registered in 1965.

One of the unique characteristics of Samidori tea is its high content of amino acids, especially theanine. Theanine is an amino acid that is believed to have relaxing and mood-enhancing effects and is one of the compounds that give green tea its health benefits. Samidori tea is known for having a particularly high level of theanine, which contributes to its unique taste and aroma.

Samidori tea is grown in several regions of Japan, including Shizuoka and Kagoshima, and is highly prized by tea connoisseurs for its delicate sweetness, subtle umami flavor, and bright green color. It is typically harvested in early to mid-spring and is processed using a steaming method known as "fukamushi," which gives the tea a slightly more robust flavor than other sencha teas.

Overall, Samidori is a sought-after tea cultivar in Japan and is prized for its unique taste and high content of beneficial compounds like theanine.