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Saemidori Sencha

An exceptional spring harvest from Yame – Kumaen Tea Garden’s Saemidori Sencha easily steals the hearts of Japanese tea lovers with its vibrant green color, silky sweetness and rich umami experience. This tea is also proof that sencha can be so refined without shading.

Sale price 11.500 Ft

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Kumaen Saemidori – the silky sweet, first-harvest spring sencha from the Yame region

Saemidori is one of the most popular varieties in Japan, often used to make premium sencha and gyokuro – especially due to its lower bitterness, high sweetness and intense green color.

This batch comes from the Yame region , from the famous Kuma family tea garden , where the first spring picking (hatsu-tsumi) was done on April 14. The leaves are subjected to a longer steaming process – chumushi , but not fukamushi – which makes the tea leaves more delicate and the brew a thick, opalescent green color.

Despite not being shaded , it is surprisingly rich in umami. The tea works well both at low temperatures, in a “gyokuro-like” brewing, and shows a surprisingly full character when steeped cold. It won a gold medal at the 2020 Japanese Tea Selection Paris competition.

The farm grows a number of varieties besides Saemidori, such as Samidori, Okumidori, Okuyutaka, Tsuyuhikari, Asatsuyu, Hikari-tsuyu and Kirari 31, for various tea varieties (sencha, tencha, gyokuro)


🍵 Flavor profile

  • Scent: freshly cut grass, sweet corn, sea breeze

  • Taste: sweet, deeply umami, with a slightly fruity-sour vibrancy

  • Body: silky, medium-full

  • Finish: balanced, refreshing, slightly sweet

📖 Preparation suggestions

🔹 Asian style (kyusu / shiboridashi)

  • Dosage: 5–6 g / 60 ml of water

  • Water temperature: 45–50 °C

  • 1st soak: 2.5–3 minutes

  • 2nd soak: 90 °C / 20 sec.

  • 3rd soak: 90 °C / 60 sec.

  • Further infusions: gradual water increase, up to 4–5 rounds

Tip: the first infusion will give you a practically “gyokuro-like” experience. Use a small ceramic utensil if possible!

🔹 Western style (mug / larger pot)

  • Dosage: 3–4 g / 250 ml

  • Temperature: 65–70 °C

  • Soaking time: 1.5–2 minutes

  • Re-casting: 2–3 times

🔹 Cold brew

  • Dosage: 6 g / 1 liter of cold water

  • Soaking: in the refrigerator for 6–8 hours

  • Taste: almost gyokuro-level sweetness and density – surprisingly full and fresh

Other information:

  • Cultivar: Saemidori

  • Harvest time: April 14, 2025 (first picking – hatsu-tsumi)

  • Origin: Yame, Fukuoka Prefecture, Japan

  • Steaming: Chumushi (medium long)

  • Caffeine: medium

  • L-theanine: high – calming, helps with focus

  • Recommended time of day: morning / early afternoon

  • Recommended tools: shiboridashi, kyusu, cold brew bottle


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