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Marushige Shimizu Tea Farm: 2023 Kabusecha Shaded Green Tea, Saemidori さえみどり

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£2.65 GBP
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The saemidori kabusecha (lightly shaded green tea) grown and processed by the Shimizu family of Suizawa, Mie Prefecture. This saemidori kabusecha has many fans for its bright green color and rich flavor. 

Kabusechas are a fantastic in-between tea (i.e., in-between sencha and gyokuro) and you wouldn't want to miss out on trying one from the Marushige Shimizu Tea Farm, that is their specialization. 

A note about the cultivar: The Saemidori cultivar (which means "clear green") 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.This cultivar is becoming more familiar and liked by Japanese tea lovers. Grown as a kabusecha, you'll find a rich and balanced umami taste, grassy with a citrus-like astringency. 

Product Info

  • Name: Kabusecha Shaded Green Tea, Saemidori
  • Cultivar: Saemidori
  • Cultivation & Processing Notes
    • Shaded for about 2 weeks, direct covering (see photo)
    • Steaming: Regular steaming
  • Harvest: May
  • Region: Suizawa Village, Yokkaichi City, Mie Prefecture

Steeping Notes

1st steeping

Tea: 5 grams or 1 teaspoon. Time: 2 minutes. Water: 50˚C/140˚F, 100 ml.

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)

2nd steeping

Tea: same. Time: 10-20 seconds. Water: 80˚C/176˚F, 180-240 ml (about 1 cup).

3rd steeping

Increase time to 30-45 seconds or to desired strength.

**Consider also cold steeping or ice steeping (see Steeping Techniques).

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Marushige Shimizu Tea Farm

Marushige Shimizu Tea Farm: 2023 Kabusecha Shaded Green Tea, Saemidori さえみどり

From £2.65 GBP

The saemidori kabusecha (lightly shaded green tea) grown and processed by the Shimizu family of Suizawa, Mie Prefecture. This saemidori kabusecha has many fans for its bright green color and rich flavor. 

Kabusechas are a fantastic in-between tea (i.e., in-between sencha and gyokuro) and you wouldn't want to miss out on trying one from the Marushige Shimizu Tea Farm, that is their specialization. 

A note about the cultivar: The Saemidori cultivar (which means "clear green") 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.This cultivar is becoming more familiar and liked by Japanese tea lovers. Grown as a kabusecha, you'll find a rich and balanced umami taste, grassy with a citrus-like astringency. 

Product Info

Steeping Notes

1st steeping

Tea: 5 grams or 1 teaspoon. Time: 2 minutes. Water: 50˚C/140˚F, 100 ml.

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)

2nd steeping

Tea: same. Time: 10-20 seconds. Water: 80˚C/176˚F, 180-240 ml (about 1 cup).

3rd steeping

Increase time to 30-45 seconds or to desired strength.

**Consider also cold steeping or ice steeping (see Steeping Techniques).

Size

  • 10g / 0.35 oz / May Harvest
  • 100g / 3.5 oz / May Harvest
  • 1kg / 2.2 lbs / May Harvest / Procured on demand
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