Saemidori Sencha Premium

Saemidori Sencha Premium Japanese Tea

The Saemidori bush was first developed in 1969 through crossbreeding between Yabukita (the most popular tea bush in Japan) and Asatsuyu (a bush type known as "naturally grown Gyokuro”). Saemidori is rich with almost no bitterness and a delicate, fresh aroma. This Saemidori Sencha is grown in the Kakegawa region of Shizuoka.

Map of Japan's Tea Regions

Kakegawa, Shizuoka Region

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About Sencha Variety

Sencha, the most commonly drunk green tea in Japan was first produced in Uji (the outskirts of Kyoto) in the 18th Century and is now produced in many parts of the country. First flush tea, harvested from late April through mid-May, is considered the best of its kind. Sencha has the perfect balance of briskness and sweetness.

Steeping Instructions

Water: 155-170 F Tea: 3g per cup (6-8 ounces of water) Infusion: 1 minute

1. Boil freshly drawn water and let it cool down to the appropriate temperature.

2. Put tea leaves into the pot, use 3 to 3.5 g (5 g for Gyokuro) for each cup.

3. Pour water into the pot and allow the indicated time for proper infusion.

4. The tea should be completely poured out into warmed cups at each infusion, leaving no liquid in the pot.