The saemidori cultivar is known for its brilliant color and brilliant green is exactly what you get with this leaf when steeping at hotter temperatures. But besides the color, the surprising amount of umami flavor despite zero shading is a testament to Kuma-san's soil development and care for his plants.
We find that this tea is so delicate, you can have a lot of fun steeping it like a gyokuro.
- 1st steeping - Tea: 3g. Time: 3 min. Water: 40C/104F, 30 ml.
- 2nd steeping - Time: 20 sec. Water: 90C/194F, 200 ml.
- 3rd steeping - Time: 60 sec. Water: 90C/194F, 200 ml.
- Remember, these are just guidelines (and may differ on our label). You can and should adjust according to your preference. More tea / less water / longer time for a stronger flavor; lower temperature for more sweetness / hotter temperature for more bitterness.
Ingredients: Green tea
- Cultivar: Saemidori
- Harvest: April
- Region: Yame, Fukuoka
- Steaming: A long chumushi (regular) but not quite fukamushi (deep steamed) creating leaf that is largely powdery but retains some shape and a tea liquor that is deep green and opaque when steeped at a hot temperature.
About the Farm
Japanese tea instructor Kazumi Nakatani manages Kuma Tea Gardens as a brand representing her tea farmer uncles and cousins, and uses her expert palette to design exquisite sencha and gyokuro teas from the leaves farmed by her extended family. Cousin Masahiro Kuma (pictured here) is quickly becoming a legend in Japan, having won the top prize (Minister's Award) for the gyokuro tea category at the 2017 National Tea Competition. Learn more about the family here.
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