Marushige Shimizu Tea Farm: 2018 Kabusecha Shaded Green Tea, Saemidori

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Marushige Shimizu Tea Farm

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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
  • Cultivar: Saemidori
  • Cultivation & Processing Notes
    • Shaded for about 2 weeks, direct covering (see photo)
    • Steaming: Regular steaming
  • Harvest: May 3, 2017
  • Region: Suizawa Village, Yokkaichi City, Mie Prefecture


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

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.

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