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 hints of citrusy astringency.
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!
- 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
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)
Tea: same. Time: 10-20 seconds. Water: 80˚C/176˚F, 180-240 ml (about 1 cup).
Increase time to 30-45 seconds or to desired strength.
**Consider also cold steeping or ice steeping (see Steeping Techniques).
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