Saemidori (Kabuse Sencha / Wazuka, Kyoto)

Sweetness (Umami): ★★★★ Bitterness: ★ Color: ★★★★ Color of the brewed tea: Left: First infusion Right: Second infusion The cultivar name "Saemidori" itself originates from its name, meaning "clear green." It's known for its vibrant and clear green hue, offering a captivating visual appeal that complements its rich flavor profile. Developed from a cross between 'Yabukita' and 'Asatsuyu', Saemidori is recognized as one of the highest-grade sencha teas due to its rarity and exceptional quality. It particularly excels in its abundant umami and sweetness, with very little bitterness. Cultivated with care in the natural environment of Wazuka, Kyoto, the tea leaves unfurl a profound umami and sweetness in the first infusion, which deepens with the second infusion, leading to a clean, refreshing finish. As you continue to savor it, the harmony between its savory depth and refreshing notes becomes increasingly prominent, allowing you to fully appreciate the unique charm of this cultivar. As befits a top-grade cultivar, the first infusion presents a vivid, transparent green. It boasts a remarkably rich umami, sweetness, and body that coats the palate, with virtually no astringency. The second infusion, as the leaves unfurl further, deepens in its green intensity, achieving a remarkable beauty. Amidst the profound umami and sweetness, a crisp, tea-like character emerges. You can continue to enjoy the umami of Saemidori from the third infusion onwards, adjusting the water temperature upwards to experience its crispness. It is recommended to brew this tea slightly stronger than usual. **・What is Kabusecha?** Kabusecha is a type of tea that sits between sencha and gyokuro. By covering the tea fields to shade them from sunlight, the production of catechins, which contribute to bitterness, is suppressed, while umami and sweetness are enhanced. While gyokuro is covered for about 20 days, kabusecha is typically covered for about a week. It is characterized by its smooth sweetness, reminiscent of gyokuro, combined with the refreshing flavor of sencha. (YUGEN's kabusecha is covered for 14 to 20 days, with tea leaves meticulously selected and cultivated by hand by tea farmers.) Consequently, it offers the sweetness and umami of gyokuro while retaining the flavor profile of sencha, resulting in a unique Japanese tea. Furthermore, the components extracted vary with water temperature. Brewing with cooler water brings out a stronger gyokuro-like sweetness and umami, while brewing with hotter water allows you to enjoy the refreshing bitterness of sencha. Therefore, it is recommended to brew the first infusion at approximately 60-70 degrees Celsius, and subsequent infusions at about 10 degrees higher to experience the differences in taste. Benefits of Kabusecha Kabusecha is rich not only in catechins found in tea but also in "theanine," an amino acid with excellent antioxidant and relaxing properties, and Vitamin C. It is recommended to store Japanese tea in a cool, dark place. Avoid humidity, strong light, and areas with strong odors. ============================================= **Tea from Wazuka Town, Kyoto: Cultivated by 800 Years of History and Morning Mist** Wazuka Town, located in the southern part of Kyoto Prefecture, boasts a tea-making tradition that has been passed down for 800 years. It is a renowned tea-producing region, highly acclaimed for its taste, aroma, and the shape of its leaves (beautifully needle-like). Wazuka, a basin surrounded by mountains, experiences significant temperature differences between day and night, and its tea fields are frequently enveloped in a thick morning mist. This mist does more than just create a beautiful landscape; it acts as a "natural umbrella" for the tea leaves. Amino acids, the source of tea's umami and sweetness, tend to transform into bitter and astringent components when exposed to excessive direct sunlight. However, in Wazuka, the morning mist envelops the tea fields, gently diffusing the direct sunlight and allowing the umami to be well-preserved within the tea leaves. The temperature variations created by the terrain and the resulting morning mist – this natural environment unique to Wazuka – cultivate a mellow, umami-rich cup with suppressed bitterness. ============================================= **【How to Store Tea Leaves】** ・Unopened tea leaves should be stored in a cool, dark place, away from direct sunlight and high temperatures or humidity. For long-term storage, seal the tea and freeze it. Allow it to return to room temperature before opening to maintain its quality. ・Once opened, transfer the tea leaves to a tightly sealed, light-blocking container. Store in a cool, dark place and consume as soon as possible (ideally within one month). Tea easily absorbs odors, so avoid storing it near strongly scented items.