Organic Sencha
Saemidori

The tea field is located in the top terroir of Makizono in a protected valley approximately 180-250m above sea level in the mountains of idyllic Kirishima in Kagoshima, the southernmost prefecture of Japan. The combination of the mild, subtropical Kagoshima climate and the colder mountainous terrain of Makizono provide the perfect bracing climate for the cultivation of this refined green tea. The dark koruboku / Andosol (volcanic) soil is nutritious and rich in humus with a large proportion of mineral volcanic ash. The tea field has been certified organic since 1994. Only the buds and first 2 leaves are machine-harvested for the production of this tea.

Single Origin

This tea is exclusively sourced from the above mentioned tea farm in Makizono. Sourced directly from the tea farmer.

Organic Certification

Brewing Guide

2 heaped tsp per 100-300ml (50-60°C) water. Steep for 2 minutes. Suitable for several infusions.

Packaging

High quality, airtight, resealable standing zipper pouch with 9 protective layers to preserve flavour and protect against oxidation and contamination.

Recommended Teapot

The ideal teapot for teas made from saemidori is a violet banko kyusu with a fine ceramic sieve, which can best bring out the taste of the fine amino acids. Alternatively, a red or black tokoname kyusu can be used. The former is best for sencha while the latter serves as a suitable all-rounder for green tees.

Recommended Storage

Ideally store in a quality tea caddy made from cherry tree bark (wooden, kabazaiku chazutsu) or an airtight, double-coated metal tin.