Cross bred from Yabukita and Asatsuyu, the Saemidori cultivar offers robust sweetness with balanced umami and astringency. With a relatively short, 30 year history it is attracting attention as a future star among sencha teas. Nowadays, it is mostly used to enliven the flavor of blended teas and seldom available as a single cultivar. The body is strong and pairs well with food making it a good tea to drink with meals.
Harvest May 2020
Net Weight: 50g
This is how we brew this tea at Tearoom Toka. We offer these guidelines as a reference. Variations in water (hard or soft), leaf and water quantity, water temperature, and steeping time will effect the final flavor. Feel free to experiment and find the brew that best suits your taste.
Temperature: starting from 45°C
Time: 60 sec
Add the tea leaves to a pre-warmed teapot. When the boiled water has cooled to the desired temperature, add and steep for the selected time. When pouring, the key is to decant each infusion down to the last drop. From the second infusion on, gradually raise the temperature of the hot water and shorten the extraction time. You may increase the amount of water as well.