Single cultivar, Saemidori, tea leaves grown in Kagoshima Prefecture (southern Japan) are deep steamed to make fukamushicha, a form of sencha where the leaves are broken up into small piece and that creates a deep opaque green liquor. Refined by Matsuki-san at his factory in Niigata Prefecture (northern Japan), this is a luxurious treat for any green tea lover.
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 and is wide spread in Kagoshima Prefecture.
- Ingredients: Green tea
- Cultivar: Saemidori
- Harvest: April
- Region: Leaves from Kagoshima. Refined in Niigata, Japan.
- Storage: Keep airtight in cool, dry location.
- Steeping: 4g, 60 sec, 200ml, 60C/140F. Use hotter water for more astringency, cooler for more sweetness; more leaves or less water for stronger flavor.
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