For all of you Japanese green tea lovers I am so happy to finally offer this tea. This is a tea I was first introduced to a few years ago while visiting Kagoshima in October. Not only are the brothers who make this tea crafting extraordinary teas, they are also avid motorcycle enthusiasts, so we have a lot in common.
The aroma of the dry leaf is intoxicating and refreshing. Steeped, the tea slides into your mouth coating it with a rich, brothy soup that intensifies as it reaches your throat. The flavor notes fill the spectrum between earthy and astringent without touching either. A thick umami lays the base with tones of kombu and a soft hint of sea mist. The flavor lingers and cools the palate and throat with each breath.
This tea can be steeped 4-5 times. The second and third steeps should only be 10 seconds, and after that can go up to 30 seconds. After steeping 5 times you can pour dashi or soy sauce on the leaves and eat them
Harvest: 2026
Origin: Kagoshima, Japan
Harvest: 2026
Origin: Kagoshima, Japan
• Saemidori cultivar
• Award-winning tea
• Rich, brothy and sweet umami flavor
• Leaves can be eaten after steeping
• 6g (2tsp) tea per 8oz. water
• Steep 1 minute in 155°-165°F water
• Re-steep for 10 seconds, up to 3 times
This tea is best steeped in a side-handled kyusu
Use these recommendations for steeping in a western teapot, or when only 1 steep is desired.
• 3g tea per 8-10oz. water
• Steep 3 minutes in 155°-165° water
• Re-steep one more time for 2-3 minutes (if desired)
