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The cultivar was first cross-bred in 1969 between asatsuyu, the "natural gyokuro" for its rich umami flavors, and the popular yabukita which balances flavor with great crop yield and resistance to disease. Grown as a kabusecha, you'll find a rich umami taste with hints of citrusy astringency.
Name: Kabusecha Shaded Green Tea, Saemidori
Cultivation & Processing Notes
Shaded for about 2 weeks, direct covering (see photo)
Harvest Season: Spring
Net Weight: 50 grams
Number of Cups: 30 cups (10 uses / 3 steepings / 1 cup per steeping. Varies with your steeping recipe.)
Region: Suizawa Village, Yokkaichi City, Mie Prefecture
Use warm water: 50˚C/140˚F, with just enough water to cover the leaves used (5g of leaves or 1 teaspoon, about 120 ml of water). Steep for 2 minutes or until the leaves have soaked up the water. Pour a little at a time into tasting cups, alternating between cups to even out the flavor (thicker flavor will sit at the bottom of your pot)