Saemidori Sencha

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 jug)

• 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: 6–8 hours in the refrigerator

• 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