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Sencha
Saemidori Organic

Super Premium 97 P.

SKU
1563-bio
Organic Sencha Makizono Saemidori
Organic Sencha Makizono Saemidori
Organic Sencha Makizono Saemidori
Organic Sencha Makizono Saemidori
Organic Sencha Makizono Saemidori
Organic Sencha Makizono Saemidori

Yoshi En has recently grown out of Sunday Natural to become an independent premium tea store. As part of this transition, some products may still be shipped in Sunday Natural packaging.

Premium organic sencha from the choice terroir of Makizono in Kagoshima, the southernmost prefecture of Japan. Made from the 1st harvest of the saemidori cultivar. Shaded for 7 days. 100g
 
Details Rare and umami-rich cultivar: saemidori. We rate this as one of the best sencha in Japan
Character Full umami, rich in chlorophyll, sweet and yet pleasantly bitter, elegant, balanced: the best of saemidori
Tea Garden One of the leading organic tea farms in Japan. Family-owned business in its 3rd generation
Terroir Makizono, Kagoshima (prefecture), Japan
Harvest 1st harvest (ichibancha), mid-April, 2023
Cultivar Saemidori
Elevation 180-250m above sea level
Steaming Medium (chumushi, 30 seconds)
Shading Briefly shaded for approximately 7 days. Shading technique: jikagise
Organic Cert. EU certified organic, JAS organic since 1994
Laboratory Tests Radioactivity (region as of 11/2019)
Grade 97/100 P. (sencha category); Super Premium
€19.90
100g

Delivery : 1–3 business days

Incl. VAT, excl. Shipping

SKU
1563-bio
€199.00 / 1kg
In stock

Tea Farm

We source this tea from one of the leading organic tea farms in Japan, situated in picturesque Makizono

Character

Flavour

The rare saemidori cultivar is often used for producing gyokuro and lends this sencha a rich umami flavour, as well as a refined sweetness. The tea field is shaded for 7 days prior to harvest to further bring out these characteristics of saemidori. The ideal growing conditions coupled with the tea farmer's expertise lead to an impressive sencha that is full-bodied, rich in chlorophyll, and elegant in taste.

Leaf

Very delicate, silky and vibrant dark green needles

Cup

Clear and bright green

SENCHA

Sencha is by far the most commonly cultivated and consumed green tea in Japan and constitutes the backbone of Japanese tea traditions. The leaves are typically steamed for 10-60 seconds, dried with hot air, churned, and via a multi-staged process rolled into flat needles. The flavour profile of sencha is very diverse and varies between sweet, fresh and grassy to robustly bitter. The region of cultivation as well as quality of the tea play a significant role in determining flavour.

Laboratory Tests

We go to great lengths to identify the finest organic tea farms across the world’s most celebrated terroirs. All our teas are sourced directly from the farmer and, with a few exceptions, are certified organic or come from pesticide-free farms. Each batch of tea for every harvest is tested for pesticides and other pollutants in an independent German lab to ensure they meet our strict quality standards as well as HACCP food safety requirements. Likewise, all the regions of Japan from which we source our teas are tested for radioactivity for every harvest.

Yoshi En

Premium Organic Teas

Our comprehensive portfolio focuses on organic, single-origin teas sourced directly from renowned farms. We believe in creating partnerships with farmers who share our values and are committed to sustainable, responsible tea cultivation. Thanks to these strong relationships our exciting range is constantly growing and evolving. As an international team of dedicated and passionate tea experts, we are committed to preserving centuries-old tea culture while ensuring it remains relevant and continues to bring joy in the present. About Yoshi En.

Cultivation & Processing

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

Preparation

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.

Our recommendations

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