Saemidori 2025 Final Batch「さえみどり」- Premium Sencha from Kagoshima 50g

The Alchemy of Kagoshima: Turning Challenge into Character

At ShiZen Tea, we travel across Japan to find exceptional teas and share their stories. We are honored to introduce you to a special Saemidori we discovered in the sun-blessed region of Kagoshima.

A Land of Blessings and Trials

Kagoshima is a region at the southern tip of Japan, a place of immense natural energy. When we visited, we were struck by the power of the landscape. The active volcano, Sakurajima, stands as a symbol of the region, and its past eruptions have blessed the land with a unique soil called "Shirasu."

This soil is light and drains water exceptionally well, which is ideal for growing healthy tea. This, combined with the region’s famously bright and abundant sunshine, creates teas with a distinctly cheerful and vibrant character. It is this sun-filled energy that we wanted to capture and bring to you.

However, Kagoshima is not simply a paradise. It is a land that demands growers to deeply understand the characteristics of nature, to constantly engage with it, and to apply their ingenuity. The very soil that drains so well struggles to retain nutrients, and the volcano that enriches the earth sometimes covers the fields in ash. Furthermore, in the mountainous areas and basins, the rivers and topography frequently generate a deep mist. This mist acts as a natural veil, gently shielding the tea leaves from the harsh sun. As the sunlight softens, the tea’s astringency is suppressed, and its rich umami components are slowly nurtured.

Answering Nature with a Quiet Wisdom

What impresses us most when we speak with the growers in Kagoshima is their powerful attitude of overcoming these challenges with wisdom and skill, turning them into unique strengths.

This philosophy is perfectly embodied in the story of "Yutakamidori," a variety that is now famous as a representative of Kagoshima. This variety was once poorly regarded in other regions, dismissed for being "too astringent". The growers of Kagoshima, however, saw its other possibilities. Through persistent research into their own unique techniques—such as covering the tea plants before harvest and employing a deep-steaming method—they transformed what was once considered a "flaw" into a rich, full-bodied sweetness.

This attitude of believing in the value of an overlooked characteristic and maximizing its appeal through technique is a common thread that also runs through their history of boldly shifting from black tea to green tea in a time of crisis, and their technological innovations to overcome the difficulties of volcanic ash.

They do not simply obey or fight against nature; they understand it, engage with it, and coexist. And this dedicated philosophy is deeply alive in the "Saemidori" variety we have chosen for you.

We feel compelled to bring this Kagoshima tea to you because we believe its flavor is infused with the sincere and earnest spirit of its growers.

The Green Thoroughbred: An Introduction to Saemidori

Before we introduce Saemidori, please allow us to share a little about the landscape of Japanese green tea. While there are many tea varieties cultivated in Japan today, the vast majority of the cultivation area is dominated by a single variety called 'Yabukita'. The reality is that many tea-producing regions rely heavily on this one cultivar.

The Birth of a 'Green Thoroughbred'

It is against this backdrop that 'Saemidori' was born as an elite variety, a true "thoroughbred" of the Japanese tea world. Its parents are two of Japan's most celebrated cultivars. One is the "king," 'Yabukita,' known for its balanced flavor and resilience. The other is the "queen," 'Asatsuyu,' which is praised for its remarkable sweetness and vibrant green color, earning it the nickname "Natural Gyokuro."

In 1969, at a national research institute in Kagoshima, these two varieties were crossbred with a clear purpose: to combine the best traits of each. After more than two decades of careful selection, 'Saemidori' was finally born. Its name, meaning "vivid green," comes from the breathtakingly bright green color of the tea when brewed.

The Character of the Cultivar

The appeal of 'Saemidori' goes beyond its beautiful appearance.

• Rich umami and sweetness. Saemidori contains a particularly high amount of amino acids such as theanine and arginine, which are responsible for the savory umami flavor of green tea. This creates a rich, mellow, and expansive taste in the cup.

• A clean, smooth finish. At the same time, it has a lower content of the catechins (specifically gallate-type catechins) that cause the strong astringency sometimes found in green tea. The result is a clean finish without harsh bitterness.

• A vivid green liquor. True to its name, the brewed cup shows a bright, vivid green that is one of the visual signatures of this cultivar.

In short, Saemidori is a sencha cultivar that brings together strong umami, gentle sweetness, low astringency, and a vivid green color in a single cup.

A Perfect Match: Why Kagoshima's Saemidori is Special

While the cultivation of 'Saemidori' has begun to spread across Japan, there is a clear reason we are so particular about offering it from Kagoshima.

First, 'Saemidori' was originally bred in Kagoshima. In a sense, it is an elite cultivar that has returned to its "hometown" — a place its genetics are perfectly suited for. The brilliant Kagoshima sun nurtures a powerful umami and richness in the tea leaves. Furthermore, as we mentioned in our story, the deep mist generated by the rivers acts as a natural veil, shielding the leaves from excessive sun, suppressing astringency, and allowing the umami to develop slowly and deeply.

The unique terroir of Kagoshima draws out the character of the Saemidori cultivar, creating a vivid green color and a deep, clear flavor that is hard to find elsewhere.

The Flavor Profile: A Taste of the Sun-Drenched Meadow

The flavor of this tea evokes a vast, green meadow, bathed in brilliant sunshine. It is active, joyful, and full of a positive energy that brightens the spirit of the drinker.

Aroma

As you bring the teacup close, a crisp, clean aroma of freshly cut young grass rises to greet you. Beneath it lies a subtle sweetness, reminiscent of freshly steamed green peas. It is a scent that is vibrant, cheerful, and full of life.

Flavor

The first sip feels like a direct infusion of the sun and the earth. A deep and rich green umami generously fills the palate, with no trace of harshness or astringency. The rich flavor passes smoothly down the throat, leaving a surprisingly refreshing sensation.

Finish

The pleasant experience continues long after you've finished. A delicate, sweet aftertaste lingers on the tongue, and a gentle, grassy aroma softly escapes through the nose, leaving you with a feeling of bright contentment and clarity.

▼ How to Brew

This is our recommended method for a single serving, designed to fully draw out the vibrant umami and vivid green color that this tea possesses. A little care can make a surprising difference in the taste. Please, take a moment to try it.

First Infusion:

1. Tea Amount: 3g (approx. 1 heaping tsp)

2. Water: 100ml (3.4 fl oz)

3. Temperature: 70°C (158°F)

4. Steeping Time: 60 seconds

Steps

1. First, pour hot water into the kyusu (teapot) and teacup to warm them. The water poured into the cup can then be used, as it will have cooled to approximately 70°C.

2. Empty the hot water from the warmed kyusu and place the tea leaves inside.

3. Gently pour the cooled water into the kyusu and wait for 60 seconds as the leaves slowly unfurl.

4. Pour into the teacup, making sure to get the final drop. This last drop contains the most concentrated umami.

Pro Tip

• For the second infusion, you can use slightly hotter water (around 80°C / 176°F) and a much shorter steeping time of about 10 seconds. You will discover a different character, with a refreshing astringency and aroma.

• You can enjoy this tea for up to three delicious infusions. Please notice how the delicate flavor profile evolves with each steep.

• To fully appreciate the vibrant green liquor of Saemidori, we recommend using a white porcelain teacup.