About Saemidori Cultivar

Saemidori is a tea produced in Makurazaki, the southern end of Kagoshima prefecture, and it was born by crossing Asatsuyu and Yabukita cultivar. Saemidori has especially inherited the gene of Asatsuyu which has high amino acid content. The body, which has a rich umami and a full body, but with a refreshing aftertaste with less bitterness, is very popular in Japan and has become a representative variety of Kagoshima.

About Makurazaki, Kagoshima Prefecture

Makurazaki, a city facing the sea at the southern tip of Kagoshima Prefecture, is known for its bonito. The city has a 350-year history of bonito fishing and is the largest producer of dried bonito flakes in Japan. Makurazaki has a strong image of fish, but thanks to its mild climate surrounded by sea, mountains, and rivers, it grows high quality tea with a refreshing aroma and rich flavor. In this sense, Saemidori, which has a strong umami component, is the perfect variety for the climate of Makurazaki.

Features:

• Type of tea : Sencha
• Origin :  Makurazaki, Kagoshima
• Harvest : First Flash, April 2021
• Caffeine Level : Medium

Steeping Instruction:

• Water Temp: 70°C (158°F)
• Steep Time: 60 seconds
• Servings: Tea leaves can be steeped up to 3 times

Note: We offer these steeping recommendations simply as a guide. Please prepare using your preferred method.